Breakfast Tacos Recipe

Cook chorizo

Heat a 10-inch skillet over medium heat. Add 1 tablespoon vegetable oil and let warm for 30 seconds. Crumble the chorizo into the skillet and cook, stirring and breaking up large pieces, until fully cooked and slightly crisp at the edges, about 6–8 minutes. Use a slotted spoon to transfer chorizo to a bowl, leaving about 1 tablespoon of rendered fat in the pan (discard excess fat if there is too much).

Prepare eggs

Crack the eggs into a medium bowl. Add 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until uniform and slightly frothy, about 30 seconds.

Cook eggs

Reduce heat under the skillet with reserved chorizo fat to low–medium. Add 1 tablespoon butter and let it melt and foam. Pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds, then gently push the eggs from the edges toward the center with a spatula, forming large soft curds. Continue folding slowly until eggs are mostly set but still slightly glossy and moist, about 2–3 minutes total. Remove from heat. Fold the cooked chorizo into the eggs (reserve a small portion of chorizo for topping if desired). Taste and adjust seasoning.

Warm tortillas

Warm tortillas 2–3 at a time in a clean skillet over medium-high heat for 20–30 seconds per side until pliable with light char spots, or heat directly over a gas flame with tongs for 5–10 seconds per side. Alternatively, wrap tortillas in a damp cloth and microwave 30–45 seconds. Keep warmed tortillas wrapped in a towel to stay soft.

Optional oil finish

If you prefer slightly crispy tortillas, heat 1 teaspoon vegetable oil or butter in the skillet over medium heat and lightly fry each tortilla 15–20 seconds per side before warming as above.

Assemble tacos by placing about 2 heaping tablespoons of the scrambled egg and chorizo mixture onto each warm corn tortilla (use more or less per taco depending on size).

Top each taco with shredded cheese (approximately 1 tablespoon per taco), a spoonful of house pico de gallo (about 1 tablespoon), and a sprinkle of chopped cilantro. Squeeze a wedge of lime over the top and add hot sauce if desired.

Serve immediately while warm. Leftover chorizo and eggs can be refrigerated up to 2 days; reheat gently in a skillet over low heat to avoid drying.