Our fried eggs breakfast taco recipe with chorizo, crunchy potatoes and spicy chorizo oil makes a very satisfying weekend breakfast – or lockdown breakfast, depending on where you are. Easy to make, it comes together quickly. Squeeze on some hot sauce, add a dollop of Mexican crema or crème fraiche, wrap it up, and tell us this isn’t one of the best breakfast tacos you’ve ever had.
This fried eggs breakfast taco recipe made with soft tortillas, diced fried chorizo, and crunchy potato cubes, drizzled with spicy chorizo oil, is the latest recipe in our Weekend Eggs series. We usually publish our Weekend Eggs recipes on a Friday or Saturday morning at the latest, however, due to circumstances beyond our control that didn’t happen.
We thought we’d share the recipe with you now anyway, as weekends and weekdays have blurred for so many of us around the world who are working from home, whether due to lockdown (waving our hands here in Siem Reap), stay-at-home orders, or you’re simply staying at home of your own accord to stay safe.
So why not make our weekend eggs mid-week? Or make these breakfast tacos for brunch, lunch or a casual dinner? Or if you’re lucky to live somewhere where life has returned to close-to-normal make this fried eggs breakfast taco recipe next weekend? Until then, look out for next weekend’s Weekend Eggs on Friday as usual.
If you haven’t dropped by in a while, we revived our Weekend Eggs series on quintessential breakfast eggs dishes from around the world, which we first launched with Grantourismo over a decade ago.
Recipes published in the rebooted series include our classic avocado toast recipe with poached eggs, scrambled eggs breakfast taco recipe with avocado and chorizo, Basque fried eggs with chorizo and potatoes recipe for ‘messy eggs’, Mexico City-inspired chorizo eggs, Thai fried egg salad recipe for yam khai dao, pesto scrambled eggs, Japanese rolled omelette recipe for tamagoyaki, scrambled eggs with sauteed mushrooms on sourdough, soft scrambled eggs with Chinese pork and chives, Indian egg bhurji, Chinese marbled tea eggs, corn fritter breakfast burgers, Russian devilled eggs, Turkish çılbır poached eggs and menemen scrambled eggs, Calabria’s take on ‘eggs in purgatory’ with ’nduja, Thai son-in-law eggs, Thai omelette kai jiaw, Cambodian steamed eggs, and Malaysia and Singapore’s half-boiled eggs with kaya jam and toast.
Before I tell you about this fried eggs breakfast taco recipe with chorizo, crunchy potatoes and spicy chorizo oil, we have a favour to ask. Grantourismo is reader-funded. If you’ve cooked our recipes and enjoyed them, please consider supporting Grantourismo by using our links to buy travel insurance, rent a car or campervan or motorhome, book accommodation, or book a tour on Klook or Get Your Guide. You could also browse our Grantourismo store for gifts for food lovers, including food-themed reusable cloth face masks designed with Terence’s images.
Another option is to support our epic Cambodian cuisine history and cookbook on Patreon; or buy us a coffee, although we’ll probably use our coffee money to buy cooking ingredients for recipe testing; or buy something on Amazon, such as these cookbooks for culinary travellers, James Beard award-winning cookbooks, cookbooks by Australian chefs, classic cookbooks for serious cooks, travel books to inspire wanderlust, and gifts for Asian food lovers and picnic lovers. Now let me tell you about this fried eggs breakfast taco recipe with chorizo, crunchy potatoes and spicy chorizo oil.
Fried Eggs Breakfast Taco Recipe with Chorizo and Crunchy Potatoes
As I said in my intro to our recipe for a scrambled eggs breakfast taco with chorizo and avocado, for us there are few better breakfasts than a Mexican breakfast in Mexico, particularly in Mexico City. But a Mexican or Tex-Mex breakfast in Austin, Texas, where we first sampled a ‘breakfast taco’ comes pretty close.
Which goes some way to explain why we’re publishing a second breakfast taco recipe in two weeks – our fried eggs breakfast taco recipe with chorizo, crunchy potatoes and spicy chorizo oil.
After eggs, chorizo and avocado, eggs, chorizo and potatoes are one of my other favourite flavour combinations, especially when wrapped up in a soft tortilla. It’s a fantastic cold weather combo, not to mention an excellent hangover cure!
If you’re not familiar with the idea of a ‘breakfast taco’, it is essentially just a taco in Mexico where tacos are made with soft tortillas and typically corn tortillas rather than the flour tortillas we’ve had to use for these. In Mexico, tacos are eaten at any time of the day, too, from breakfast, through lunch to dinner, and snacks in between.
North of the border, you’ll find it’s the same in Mexican-American restaurants, eateries and food trucks in Texas cities such as Austin, which claims to have coined the term and invented the concept of the ‘breakfast taco’. It’s in the USA’s Tex-Mex cuisine that hard taco shells are used.
We’ve called this a breakfast taco recipe as this in the style of the type of breakfast taco we tasted and loved in Austin, which are abundant with ingredients. Mexicans have long eaten tacos for breakfast – or brunch, lunch, dinner, or as a snack – and we absolutely adore authentic Mexican tacos in Mexico, but they differ to these in that they are smaller and their toppings are more pared back.
Just a few tips to making this fried eggs breakfast taco recipe with chorizo, crunchy potatoes and spicy chorizo oil.
Tips to Making this Fried Eggs Breakfast Taco Recipe with Chorizo and Crunchy Potatoes
I only have a few tips to making this fried eggs breakfast taco recipe with chorizo, crunchy potatoes and spicy chorizo oil. We love using a combination of different so prefer crunchy potato cubes with soft chorizo on these breakfast tacos, but by all means opt for soft-fried potatoes if you’re using the harder Spanish chorizo.
Do try to get hold of the fresh Mexican chorizo, which is nice and soft and crumbly, but if you can’t always get it (we feel your pain) and you need to use Spanish chorizo instead (which we also love, don’t get us wrong), make sure you don’t fry it for too long as it can go very hard and chewy.
We adore soft fried eggs with runny yolks, but again, if you prefer firmer yolks, go for it, and then douse your taco in plenty of hot sauce or add a dollop of Mexican crema, creme fraiche or sour cream – or do both! Cotija cheese is a must if you have access to the Mexican cheese, otherwise use feta or another crumbly white cheese. We won’t tell.
Finely chopped purple shallots add some additional crunch. I note a recent and increasing tendency in recipes to tell cooks to wash the onions first. Why you’d want to do that I will never understand. Just skip the shallots if you’re not a fan of onions. We’re torn between fresh red chillies for heat and colour and jalapenos for their flavour, so we use both.
A sprinkle of coriander and squeeze of lime add freshness, brightness and a delightful zing. You might struggle to wrap it up or roll it up, so by all means use knife and fork to eat your breakfast tacos as they often do in Mexico.
Fried Eggs Breakfast Taco Recipe with Chorizo and Crunchy Potatoes
- 200 g potatoes
- 80 g Mexican chorizo roughly chopped or crumbled
- 1 small purple shallot diced
- 1 long fresh medium-hot red chillies sliced and de-seeded (optional)
- 2 tbsp fresh coriander cilantro leaves
- 1 lime
- 100 g Mexican cotija cheese or a salty white cheese such as feta
- 2 large soft flour/corn tortillas
- 2 eggs
- hot sauces or salsas of your choice
- Peel and cut the potatoes into 2 cm cubes. Wash under running cold water to remove some of the starch. Dry the potato pieces off.
- Place in a saucepan with cold water and bring to the boil. You want to cook them until the edges of the cubes start to 'feather', around 10 minutes.
- Drain and place on a cooling rack and place in the freezer for around an hour.
- Heat a neutral oil in a deep saucepan to 130°C. Carefully add the potato cubes and cook until they start to take colour. At this stage increase the heat to 180°C until the potato cubes are a light golden brown. Remove and place on a cooling rack lined with kitchen paper. Keep warm until ready to use.
- Fry the Mexican chorizo on low for a few minutes to warm it up, then transfer to the oven to keep warm.
- To make extra chilli oil, leave a few pieces of chorizo in the pan and add some more oil until the oil takes on some of the colour of the chorizo.
- Slice the purple shallots and long chillies, wash the fresh coriander (cilantro) and remove leaves from the stems, quarter and de-seed the lime, and break up the white cheese into small crumbly pieces.
- Heat the soft flour or corn tortillas over a dry skillet then transfer them to your serving plates and cover with a clean cotton tea towel to keep them warm.
- Fry the eggs individually in a small saucepan with a little oil until almost set. We love a runny yolk, but cook to your preference.
- Assemble your tacos: place the fried eggs on one side of the tortilla then the potato and chorizo; sprinkle the purple shallots, crumbly cheese, chilli slices, and coriander leaves on top; and douse with the spicy chorizo oil.
- Serve immediately with additional lime quarters, garnishes and hot sauces.
Please do let us know if you make our fried eggs breakfast taco recipe with chorizo, crunchy potatoes and spicy chorizo oil as we’d love to know how it turns out for you.