Breakfast Tacos
4 servings10 min prep15 min cookEasy
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The Tale of Breakfast Tacos
Story updated
Breakfast tacos are rooted in Tex-Mex cooking, especially in Austin and San Antonio, where Mexican-American communities filled tortillas with eggs, potatoes, and chorizo for a portable morning meal. Their exact origin is hard to pin down, but they've long been a working-class staple that's since become a regional favorite.
Ingredients
Scale:· 4 servings
- 6 large eggs
- Salt and pepper, to taste
- 1 tbsp vegetable oil
- 1/2 lb chorizo or breakfast sausage
- 8 small corn or flour tortillas
- 1/2 cup shredded cheese
- 1/2 cup diced tomato
- 1/4 cup chopped cilantro
- Hot sauce, for serving
Instructions
- 1Whisk the eggs with salt and pepper in a bowl.
- 2Heat the oil in a skillet over medium heat and cook the chorizo, breaking it up, until browned and cooked through, about 6 minutes. Drain excess fat if needed.
- 3Push the chorizo to one side of the pan, pour in the eggs, and scramble them gently until just set, then stir everything together.
- 4Warm the tortillas in a dry skillet or over an open flame until soft and lightly charred in spots.
- 5Fill each tortilla with the egg and chorizo mixture, then top with cheese, tomato, and cilantro.
- 6Serve immediately with hot sauce on the side.
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