Chorizo Breakfast Tacos Recipe | Ontario Pork
   

Ontario Pork Blog

7 July 2020

Chorizo Breakfast Tacos

Sausage Recipe

Chorizo Breakfast Tacos

Annie Chu

Annie Chu is the creator of Chu on This, a culinary travel publication focused on food culture and the places and people behind them. When she's not cooking or eating, Annie develops advocacy training in her role as a Professional Development Lawyer for a not-for-profit organization.


When we talk about the incredible versatility of pork, chorizo sausage is a perfect example. Many people have tried “chorizo” in some form, but may not realize how many different sausage products own that name! The word chorizo (Spanish in origin, or chouriço in Portuguese) can describe sausage that ranges from freshly ground to fully cured, featuring varying levels of heat, fermentation, and spice blends. Very generally speaking, most European chorizo is cured, while Latin American and Mexican varieties tend to be fresh.

You can find European chorizo eaten as-is, pan-fried and enjoyed as tapas, or incorporated as an essential ingredient in flavouring soups and stews. Latin American chorizo is a great addition to rice and beans, and is also used often as a pizza topping.

The following recipe is inspired by Mexican flavours and Mexican-style chorizo (featuring Mexican chilis, vinegar, salt and pepper), and is very forgiving to whatever kind of fresh chorizo you have access to. Most Ontario grocery stores carry a few varieties of pork sausage labelled “chorizo” that would work well for this recipe.

Just make sure to check the label if you’re looking for something milder or spicier! Mexican chorizo pairs very well with eggs and potatoes, and a breakfast taco brings all of these flavours together in one harmonious packet. You can make this at home for a satisfying family breakfast, or challenge yourself to make this the next time you go camping. All you really need is one skillet!


Yield: Serves 4
Preparation Time: 5 minutes
Cooking Time: 30 minutes

 

Ingredients:

  • 1 1/2 lb (approximately 0.7 kg) fresh chorizo sausage
  • 1 small Russet potato, cut into small cubes (any white starchy potato will work)
  • 1/2 large white onion, finely diced
  • 4 large eggs
  • 1 bunch fresh cilantro, chopped
  • 1 1/2 cup (375 ml) fresh cotija cheese, crumbled (feta cheese could be substituted)
  • 1 lime to taste and for garnish
  • 1 cup (250 ml) of fresh salsa of your choosing (I like salsa verde with this)
  • Neutral cooking oil
  • 6 small soft flour or corn tortillas
  • Optional: 1 tsp (5 ml) of soy sauce for scrambled eggs
  • Optional: salt, pepper and hot sauce to taste (although keep in mind that the sausage and cheese both contain quite a bit of salt)

Cooking Instructions:

  1. Add about a tablespoon of oil to a skillet (cast iron pan works very well) over medium-high heat.
  2. Add potatoes to the skillet and cook for 15 minutes, or until they are cooked through and slightly crispy. Note: Don’t worry if there are some bits sticking to the pan.
  3. Add onions to the skillet and stir for another 5 minutes.
  4. Remove chorizo sausage from their casings and add sausage meat to the potato and onion mixture. Mix well, using your spatula to break up all the larger pieces. Note: As the liquid from the sausage releases, it will be easier to stir the entire mixture and incorporate the flavours, including any crispy bits from the pan.
  5. In a small bowl, whisk eggs with a little bit of cooking oil. I prefer to add a teaspoon of soy sauce as well for both flavour and texture!
  6. Scramble your eggs in the skillet. Note: depending on how big your skillet is, you may be able to create room to scramble them with the chorizo mixture, or you might choose to place the chorizo mixture in a separate bowl before adding it back once your eggs are done.
  7. Heat up your tortillas. Note: my favourite method is using a hot stone grill, or in a pinch, placing a stack of them in an aluminum foil packet in a 200 degree F oven.
  8. Fill tortillas with chorizo mixture and top with your choice of cilantro, cheese, salsa, and a squeeze of lime. Serve immediately!
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