Chorizo and Potato Breakfast Tacos

Breakfast tacos are one of the simplest pleasures: warm tortillas filled with savory ingredients that wake up the senses. These Chorizo con Papas Breakfast Tacos combine well-spiced Mexican chorizo with tender potatoes and eggs for a satisfying morning meal that’s easy to prepare and perfect for sharing. Whether you’re feeding a crowd at brunch or making a quick weekend breakfast, this combination delivers bold flavor with minimal fuss.

Chorizo con papas — chorizo with potatoes — is a classic pairing. The chorizo brings heat, smokiness, and deep savory notes; the potatoes add texture and a neutral balance that lets the chorizo shine. I often serve this as a hash with eggs on top, but folding the mixture into warm tortillas makes for a festive, hand-held breakfast that pairs beautifully with coffee or fresh salsa.

These tacos are also a great recipe to prepare when you have guests. They look and taste special, but they’re straightforward to make: boil the potatoes to just-tender, brown the chorizo and onion, crisp the potatoes in the reserved fat, combine, and finish with eggs and fresh cilantro. The result is rustic, comforting, and undeniably delicious.

Chorizo con Papas Breakfast Tacos

Servings: 6 people

Ingredients

• 2 cups russet potato, peeled and cut into 1/4-inch cubes
• 12 ounces Mexican chorizo, removed from casing (I love Chorizo de San Manuel brand)
• 1/4 cup white onion, finely diced
• Kosher salt, to taste
• 6 eggs
• 6 tortillas (I use Siete Foods grain-free cassava flour tortillas)
• 2 tbsp cilantro, finely chopped (for serving)
• 1 lime, cut into wedges (for serving)

Instructions

1. Place the cubed potatoes in a small saucepan and add enough water to just cover them. Bring the water to a boil over high heat, then reduce slightly and cook until the potatoes are just fork-tender, about 5 minutes. Be careful not to overcook them; they should hold their shape when finished.
2. While the potatoes cook, heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, add the chorizo and diced onion. Brown the chorizo, breaking it up with a spoon, until cooked through and the onion is soft, about 8–10 minutes. Use a slotted spoon to transfer the cooked chorizo to a plate lined with paper towels, leaving the rendered fat in the skillet.
3. Drain the potatoes and add them to the same skillet over medium heat, spreading them into an even layer. Sauté the potatoes gently, stirring or tossing occasionally, until they develop a golden crust in spots, about 3–4 minutes.
4. Add the chorizo back to the skillet with the potatoes and toss gently to combine. Taste and season with kosher salt if needed — the amount depends on how salty your chorizo is. Remove the skillet from the heat and cover to keep the filling warm while you prepare the eggs and tortillas.
5. Wipe or lightly spray a second skillet with nonstick spray and heat over medium. Fry the eggs to your preference — sunny-side up, over-easy, or scrambled all work well. If you prefer, you can skip the eggs or prepare them in another style to suit your taste.
6. Warm the tortillas, spoon the chorizo con papas into each tortilla, and top with an egg. Garnish with chopped cilantro and serve with lime wedges for squeezing over the tacos.

Tips and Variations

• Boiling the potatoes briefly before sautéing keeps the texture tender without becoming mushy; aim for just fork-tender rather than falling apart.
• If you prefer a milder result, choose a milder chorizo or remove some of the chorizo fat before returning the meat to the skillet. For more heat, add diced jalapeño or a pinch of chili powder while sautéing the onions.
• These tacos are versatile: switch the potatoes for sweet potatoes for a sweeter note, or fold in black beans for extra bulk and protein.
• Serve with bright accompaniments like chopped cilantro, fresh salsa, pickled onions, or a squeeze of lime to balance the richness of the chorizo.

Nutrition information is automatically calculated and should be used only as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 6 people