Tacos de Huevo con Chorizo (Chorizo and Egg Breakfast Tacos)
Soft scrambled eggs folded through spicy Mexican chorizo and crispy potato, served in warm tortillas with fresh pico.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Homemade Mexican chorizo. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the potato cubes in salted water for 5 minutes until just tender. Drain well and pat dry.
5 min - 2
Heat the oil in a large non-stick frying pan over a medium-high heat. Fry the potato for 6 to 8 minutes, turning, until golden and crisp at the edges. Tip onto a plate.
7 min - 3
In the same pan, fry the homemade Mexican chorizo (see the base recipe) over a medium heat for 5 minutes, breaking it up, until it has released its red oil and is cooked through with no pink.
5 min - 4
Beat the eggs with a pinch of salt. Return the potato to the pan, reduce the heat to low and pour in the eggs. Stir gently for 2 to 3 minutes until just set but still soft.
2 min 30 s - 5
Warm the tortillas one at a time in a dry pan for 30 seconds on each side. Keep wrapped in a tea towel.
1 min - 6
Spoon the chorizo and egg into the tortillas and top with your ready made pico de gallo (see the base recipe). Serve with lime wedges.
Tips
- Keep the heat low once the eggs go in. Gentle stirring gives creamy curds instead of dry, rubbery scrambled egg.
- Do not drain off the chorizo oil. It colours the eggs and carries the flavour.
- Make sure the chorizo is cooked all the way through before adding the eggs.
Storing and freezing
Best eaten straight away. Leftover chorizo and egg keeps in the fridge for up to 1 day, covered. Reheat until steaming hot all the way through.
Questions
Can I use Spanish chorizo instead?
Use fresh raw Mexican style chorizo if you can. Spanish cured chorizo is firm and smoky and does not crumble or release the same red oil. If you use it, dice it small and fry for 2 minutes.
Can I make the eggs ahead?
They are best cooked fresh, as scrambled egg turns rubbery when kept warm. Cook the chorizo and potato ahead if you like, then scramble the eggs just before serving.
Are these tacos gluten free?
Yes, as long as your corn tortillas are made only from masa harina and water and your chorizo is the homemade gluten free one. Check labels on any shop bought tortillas or chorizo.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.