Tacos are a way of life in Texas! Ask anyone who lives here, they’ll agree 😉 Seriously, from breakfast to lunch to dinner, there are so many ways to eat them.
I was never really big on breakfast tacos, but my husband loves and eats them so much, that they kind of grew on me. Though, we have our favorite Taco places here in Houston, sometimes it’s just easier for me to make them at home.
I always try to have tortillas, which I buy fresh from the bakery at Kroger. And other ingredients that I can add to the tortillas too, like eggs and bacon. This is a simple and my personal favorite breakfast taco combination.
But I also like to switch it up. So, I thought I’d try something different and bought some chorizo and frozen Potatoes O’Brien, which are perfectly diced with onions and peppers. This and a few eggs would make delicious breakfast tacos.
>>Keep reading for steps and recipe card<<
Making the Tacos
Frist, I warmed up the tortillas in my husband’s grandmother’s Comal. Just a few days back we had been talking about family heirlooms and realized this is one of the few heirlooms from his family. A Mexican Comal is basically a round Cast Iron Griddle – it is my favorite tool for heating up tortillas.
Then, I added the chorizo to a pan and in another pan but at the same time started cooking the potatoes, according to the instructions on the package for about 10 minutes.
Once they were done, I just set each aside in a different plates. But you can mix them too, so that the potatoes can absorb some of the flavor from the chorizo – this is my preference. Finally, I started cooking the eggs and also set them aside once they were done.
The last step is to put the tacos together, a little bit of chorizo, some eggs, a handful of potatoes and then the cheese. All ingredients should be fairly warm which will help the cheese melt – yum! 🙂
There is no right or wrong way to make these. You can add diced avocado, squeeze some lime or add cilantro. It’s your taco, so make it your way. As long as you have the base ingredients, you can get creative with the rest.
Do you fold or roll your tacos? I’m just curious. 😛 Let me know in the comments below. Also, if you can, make sure to pin this for later or for others Taco lovers to discover.
- 1 package Chorizo
- 1 package Frozen Potatoes O'Brien
- 2 Eggs
- 4 Tortillas
- 1/4 Cup Mexican Shredded Cheese
- First, warm up the tortillas and set aside.
- Cook chorizo and potatoes in separate pans.
- Remove from pans once done and each aside in a different plates. You can mix them too, so that the potatoes can absorb some of the flavor from the chorizo.
- Start cooking the eggs and set them aside once they are done.
- Finally, put the tacos together, a little bit of chorizo, some eggs, a handful of potatoes and cheese. The warm ingredients should melt the cheese.
- Serve and enjoy.