Wake Up Your Taste Buds: Warm Corn Tortillas with Scrambled Eggs and Chorizo

Looking for a hearty and flavorful breakfast that pairs perfectly with a zesty Bloody Maria? Look no further! Our warm corn tortillas with scrambled eggs, chorizo, pico de gallo, and crumbled cheese are the ultimate breakfast delight. This dish is not only easy to prepare but also packed with bold flavors that will wake up your taste buds and get your day off to a delicious start.

Why This Breakfast is a Winner

Flavor Explosion: The combination of savory chorizo, creamy scrambled eggs, and fresh pico de gallo creates a mouthwatering explosion of flavors in every bite.
Perfect Pairing: Enjoying this dish with a Bloody Maria – a tequila-based twist on the classic Bloody Mary – enhances the overall experience. The spicy, tangy drink perfectly complements the rich and hearty breakfast.
Simple and Satisfying: This recipe is straightforward and quick to prepare, making it an ideal choice for busy mornings or a leisurely brunch.

Warm Corn Tortillas with Scrambled Eggs and Chorizo Recipe

Ingredients:

6 corn tortillas
6 large eggs
8 oz chorizo sausage, casing removed
1 cup pico de gallo
1/2 cup crumbled queso fresco or cotija cheese
2 tbsp milk or cream (optional, for fluffier eggs)
2 tbsp olive oil or butter
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Instructions:

Cook the Chorizo: In a large skillet, cook the chorizo over medium heat until fully cooked and slightly crispy. Remove from the skillet and set aside.
Scramble the Eggs: In a bowl, whisk the eggs with milk or cream (if using), and season with salt and pepper. In the same skillet, heat olive oil or butter over medium-low heat. Pour in the eggs and cook gently, stirring constantly, until they are softly scrambled.
Warm the Tortillas: While the eggs are cooking, warm the corn tortillas in a separate dry skillet over medium heat for about 30 seconds on each side, until they are pliable and warm.
Assemble the Tortillas: Place warm tortillas on a serving plate. Top each tortilla with scrambled eggs, cooked chorizo, a spoonful of pico de gallo, and a sprinkle of crumbled cheese.
Garnish and Serve: Garnish with fresh cilantro if desired. Serve immediately, paired with a refreshing Bloody Maria.

Perfect Pairing: Bloody Maria Recipe

Ingredients:

2 oz Herradura Silver Tequila
4 oz tomato juice
1/2 oz lime juice
2 dashes hot sauce (adjust to taste)
2 dashes Worcestershire sauce
Pinch of celery salt
Pinch of black pepper
Ice
Lime wedge and celery stalk for garnish

Instructions:

Fill a shaker with ice.
Add the tequila, tomato juice, lime juice, hot sauce, Worcestershire sauce, celery salt, and black pepper.
Shake well and strain into a glass filled with ice.
Garnish with a lime wedge and celery stalk.
Serve and enjoy alongside your delicious breakfast tortillas.

These warm corn tortillas with scrambled eggs and chorizo are a fantastic way to start your day, especially when paired with a spicy and refreshing Bloody Maria. The combination of savory, spicy, and fresh flavors will leave you satisfied and ready to take on the day. Give this recipe a try and elevate your breakfast game to a whole new level!

Breakfast Tacos with Poached Eggs and Guacamole

Breakfast is often called the most important meal of the day, so why not make it the most enjoyable too? These Breakfast Tacos blend the heartiness of poached eggs with the freshness of guacamole, all wrapped up in a soft flour tortilla. This dish is a vibrant wake-up call for your taste buds and a perfect way to start your day with a zesty twist.

Ingredients:

Flour Tortillas
Fresh Eggs (for poaching)
Ripe Avocados
Fresh Lime Juice
Chopped Tomato
Finely Chopped Onion
Chopped Cilantro
Salt and Pepper (to taste)
Optional: Sliced Jalapeños or Hot Sauce for extra kick

Instructions:

Make the Guacamole: Mash ripe avocados in a bowl. Mix in lime juice, chopped tomato, onion, cilantro, salt, and pepper. Adjust the seasoning to taste. The guacamole should be vibrant and chunky.
Poach the Eggs: Bring water to a gentle simmer in a pot. Crack an egg into a small bowl, then gently slide it into the simmering water. Cook for about 4 minutes until the egg whites are set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
Warm the Tortillas: Heat the flour tortillas in a dry skillet or on a grill until they are warm and slightly charred at the edges.
Assemble the Tacos: Spread a generous spoonful of guacamole on each tortilla. Top with a poached egg. Season with a pinch of salt and pepper.
Serve with Flair: If you like it spicy, add some sliced jalapeños or a dash of hot sauce on top. Garnish with a sprig of cilantro for that extra touch of freshness.

These Breakfast Tacos are a simple yet sophisticated meal that will transform your morning routine into a culinary adventure. They’re quick to make, packed with flavor, and provide a balanced start to your day. Whether it’s a lazy weekend morning or a quick weekday breakfast, these tacos are sure to please.

Explore more delicious taco recipes

Breakfast Reinvented: Healthy Pancake Tacos

Why choose between health and taste when you can have both in your breakfast? Our Pancake Tacos are a culinary adventure, blending the fun shape of tacos with the wholesomeness of pancakes. Packed with fresh fruits, a luscious blueberry and yogurt filling, and a sprinkle of granola, these pancakes are a fun and easy meal.

Ingredients:

Pancake Batter (homemade or store-bought)
Greek Yogurt
Fresh Blueberries
Honey or Maple Syrup
A variety of Fresh Fruits (like sliced strawberries, bananas, kiwi)
Granola (for that perfect crunch)
Coconut Shavings (optional)

Instructions:

Make the Pancakes: Prepare your pancake batter according to the recipe or package instructions. Pour small amounts onto a hot griddle or pan to make pancakes that are about 4-5 inches in diameter.
Shape ‘Em Like Tacos: Once the pancakes are cooked, immediately drape them over a spoon handle or a taco stand to create a taco shape. Let them cool and set.
Whip Up the Filling: Mix Greek yogurt with honey or maple syrup to sweeten it slightly. Gently fold in the fresh blueberries.
Assemble Your Taco Pancakes: Spoon a generous amount of the blueberry-yogurt mixture into each pancake ‘taco shell’. Add slices of your favorite fresh fruits for color and extra nutrients.
Top It Off: Sprinkle with crunchy granola and coconut shavings for an additional texture and flavor contrast.
Serve and Enjoy: Serve these taco pancakes as a fun and healthy breakfast treat. They’re sure to bring a smile to anyone’s morning.

These Taco Pancakes are a creative way to start your day on a nutritious note. Perfect for kids and adults alike, they bring a playful twist to your morning routine while keeping health in check. Who knew breakfast could be this much fun and this good for you?

Taco about a healthy breakfast! These pancakes are flipping the script on your morning meal.

Explore more delicious taco recipes

Just in Time for National Endless Breakfast Day

TacoTuesday.com and OC Bitches Brunch join forces to highlight Southern California’s vibrant breakfast tacos and brunch scene in Southern California. Everyone knows that Tuesdays are for tacos and weekends are all about brunching. This year, Taco Tuesday & National Endless Breakfast Day fall on the same day and there’s no better way to celebrate than with breakfast tacos! The emerging trend isn’t going anywhere and both organizations are 100% here for it.

Stats clearly reflect sales increases for restaurants that offer Taco Tuesday promotions. The same can be said for restaurants serving breakfast & brunch on weekends. California & Texas have recently seen a large increase in breakfast taco popularity, resulting in much needed revenue during a period of recovery.

“When we started to look deeper into breakfast tacos and the popularity of brunch, we recognized that now is the perfect time to shine a spotlight on both,” said Pamela Waitt, founder of TacoTuesday.com. “During a time of recovery for most restaurants, this stream of revenue shouldn’t be ignored. We’ve partnered with OC Bitches Brunch because of their fun & playful approach to brunching and we’re thrilled to give the breakfast taco it’s long overdue recognition.”

The taco is one of the most versatile and iconic dishes in the United States. It has limitless possibilities when chefs prepare it for breakfast or brunch. Scrambled or over easy eggs, nestled in a corn or flour tortilla and topped with a myriad of fresh toppings, the possibilities to wow diners are endless.

“The opportunity to work with the leading resource for the taco obsessed is a dream come true for OC Bitches Brunch,” said found Toni Ochoa. “We plan to seek out the best of the best when it comes to Mexican brunches in and around Orange County. We’re taking TacoTuesday.com’s taco finding search engine to a new level for brunchoholics.”

To learn more about breakfast tacos near you, visit TacoTuesday.com. For brunch suggestions, visit OCBitchesBrunch.com.

Find all the tacos at TacoTuesday.com, a database of restaurants that serve Taco Tuesday specials across the United States. The juggernaut of a website is quickly becoming THE free resource for restaurants to add their Taco Tuesday menu while giving millions of taco obsessed consumers a convenient way to find tacos. The site is continuously expanding, with exciting future plans to combine tacos, technology and happiness. Follow TacoTuesday.com on Facebook, Instagram, TikTok, YouTube, and Twitter for more entertaining content and tips on how to live your best life while eating more tacos and drinking more margaritas. Sigh up to receive the TacoTuesday.com newsletter here to be invited to special events.

OC Bitches Brunch is a lifestyle and mindset for anyone and everyone that takes brunching in style very seriously. If you like to eat, brunch and dress well you’re a bad bitch that should be brunching like a queen. Stay up to date with the latest and greatest spots and exclusive events in OC by signing up for the OCBitchesBrunch.com newsletter.

Tacos Are the Perfect Breakfast Food

The Origins and Anatomy of the Texas Staple By Laurel Randolph

When you hear the word breakfast, the first thing that comes to mind might be pancakes, cereal, or eggs and toast. Or it might be that energy bar you scarfed down on the way to work yesterday. But if you live in the southern half of Texas, chances are the word that popped into your head was “tacos!”

Breakfast tacos are a staple dish in Tex-Mex country, with their popularity spreading nationwide thanks to tourism. Festivals such as South by Southwest have exposed food lovers from around the country to the iconic dish, and restaurants in cities outside Texas now offer breakfast tacos on their morning menu.

The Origins of Breakfast Tacos

Tacos have long been eaten for breakfast in Mexico, but there’s nothing especially breakfast-y about them outside of the time of day. You can enjoy the same tacos at lunch or dinner, frequently consisting of fresh tortillas topped with a filling of meaty stew. It wasn’t until the rise of Tex-Mex that breakfast tacos became a thing—and now they are the thing.

While most out-of-towners assume the dish originates from the dynamic Austin food scene, it likely started further south and spread north. The exact origins are unknown, but the phrase “breakfast tacos” began to appear in San Antonio and Rio Grande Valley newspapers in the 1950s and 60s. They can now be found throughout southern Texas in restaurants and cafes, and at roadside stands and food trucks.

Read Full Article Here >>

Breakfast Tacos

Tacos aren’t just for lunch or dinner anymore; breakfast is the perfect time to enjoy your favorite food!

Ingredients

1 large potato, peeled and cubed into 1/2″ pieces
Kosher salt to taste
1 Tbsp. extra-virgin olive oil, plus more as needed
4 oz. fresh chorizo sausage, casing removed
1/4 small yellow onion, diced
Freshly ground black pepper to taste
2 Tbsp. butter
3 large eggs, beaten
4 Soft taco flour tortillas (corn tortillas can be used if preferred)
1/2 Cup shredded cheddar

Optional Toppings

Your favorite hot sauce
2 green onions, thinly sliced
Sliced avocado
Pickled onions

Directions

Place potatoes in a large pot and cover with 1″ of cold water. Season water with kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain. Meanwhile, in a large skillet over medium heat, heat olive oil. Add chorizo and onion cook, stirring occasionally, until chorizo is cooked through, and onions are translucent, 6 to 8 minutes.
Move chorizo and onion to the edges of your skillet and add another tablespoon of oil. Add drained potatoes to the center of the skillet and spread out in an even layer. Let cook undisturbed until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into chorizo and turn off heat.
Make your eggs – in a medium nonstick skillet, melt butter and pour eggs and let set slightly, then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.
Build your tacos – lightly toast each of your tortillas over an open flame or in a large dry skillet. Divide cheddar evenly between tortillas, then top with a scoop of chorizo and potatoes and a scoop of eggs. Serve with your choice of toppings.