“It’s so easy to wake up and fry eggs and put them on a tortilla,” say the authors of this book. That’s what we think, too. Even at breakfast, such dinner-inspired fare beckons. And even at dinner, such breakfast fare entices. Go on. Indulge in these chorizo breakfast tacos any time of day, gussying them up however you deem appropriate, whether with a dribble of hot sauce, some salsa, maybe even some slices of avocado or a dollop of sour cream plopped on top. The only person you have to please is you. So have at it.

–Renee Schettler Rossi
Two chorizo breakfast tacos with potatoes, eggs, radish, chorizo, cilantro, and Cotija cheese on a white plate.

Chorizo Breakfast Tacos

5 from 1 vote
These chorizo breakfast tacos, loaded with eggs, potatoes, radish, crumbled chorizo sausage, Cotija cheese, and cilantro, are spectacular any time of the day.
David Leite
CuisineTex Mex
Servings4 servings
Calories647 kcal
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes


  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch (12-mm) dice
  • Kosher salt, to taste
  • 1/2 pound Mexican chorizo
  • Extra-virgin olive oil, as needed
  • 8 corn tortillas
  • 2 (1/2-oz) tablespoons unsalted butter, at room temperature, plus more as needed
  • 8 large eggs
  • 2 radishes, trimmed and thinly sliced
  • 1/2 cup chopped cilantro leaves and stems
  • 4 ounces cotija cheese, (or substitute feta, ricotta salata, Parmesan, Romano, or even Cheddar or Monterey Jack), crumbled or grated


  • Plunk the potatoes in a saucepan and add enough cold water to cover along with a teaspoon salt. Bring to a boil. Immediately drain the potatoes in a colander in the sink and rinse them under cold running water. Move the potatoes to a plate lined with paper towels to drain, changing towels if necessary, until the potatoes are very dry and completely cool. (You can cover and refrigerate the potatoes overnight.)
  • Heat a large, heavy-bottomed skillet over medium-high heat. Add the chorizo, spread evenly around the skillet, and cook, without stirring, until nicely caramelized on the bottom, 3 to 5 minutes. (If your chorizo is very lean, drizzle a little olive oil into the skillet to prevent it from sticking.) Stir to get the uncooked parts of the chorizo in contact with the skillet and continue cooking until all the meat is cooked through, about 5 minutes more. Using a slotted spoon, move the chorizo into a large bowl.
  • If the skillet looks dry, add more oil to the fat in the skillet and heat over medium-high heat. Spread the potatoes evenly in the skillet and cook, stirring and turning gently with a spatula, until golden brown on all sides, about 10 minutes. Dump the potatoes into the bowl with the chorizo and mix gently. Taste and adjust the seasoning.
  • Pour off any excess fat in the skillet into a small heatproof bowl. Place the skillet over medium heat. One at a time, add the tortillas and fry on each side until they soften and blister slightly, about 30 seconds per side. If the skillet dries out, add a wee small amount of the reserved fat (or, if there wasn’t any fat to reserve, a little olive oil). Keep the tortillas warm by stacking them and wrapping them in a kitchen towel as they come out of the skillet.
  • In a small nonstick skillet, heat 1 teaspoon olive oil over medium-high heat. When the oil is hot, add a scant teaspoon butter and swirl the skillet to mix the fats. Crack an egg into the skillet and cook until the white is just set, about 3 minutes. Slide the egg carefully onto a platter you’ve rinsed with hot water and cover to keep warm. Repeat to cook the remaining eggs in the remaining butter, adding more oil as needed.
  • To assemble the tacos, place 2 warm tortillas on each plate and spoon a few tablespoons chorizo and potatoes in the middle of each tortilla. Top each with a fried egg and radish slices. Finish with a big pinch cilantro and a sprinkle cotija. Serve right away. Repeat until your hangover is gone or you can’t eat anymore. Then take a nap.
Best Cookbook Ever

Adapted From

Best Cookbook Ever

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Serving: 1 servingCalories: 647 kcalCarbohydrates: 45 gProtein: 31 gFat: 38 gSaturated Fat: 14 gPolyunsaturated Fat: 4 gMonounsaturated Fat: 11 gTrans Fat: 1 gCholesterol: 434 mgSodium: 1179 mgPotassium: 745 mgFiber: 6 gSugar: 3 gVitamin A: 1013 IUVitamin C: 23 mgCalcium: 254 mgIron: 5 mg

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

Tried this recipe?Mention @leitesculinaria or tag #leitesculinaria!
Recipe © 2013 Max and Eli Sussman. Photo © 2013 Erin Kunkel. All rights reserved.

Recipe Testers’ Reviews

What a fantastic chorizo breakfast tacos recipe. This is hearty and delicious.

I was concerned that the quick cooking time for the potatoes would leave me with underdone potatoes, but that wasn’t the case. The potatoes came out tender and golden brown and were perfect with the chorizo. The radishes offered a wonderful crunchy texture, while the egg was still somewhat soft and runny and able to blend the entire taco together. My chorizo was a bit lean, so I did add some fat to the pan before warming the tortillas.

This was a great dish for breakfast, but would also be wonderful for dinner. Because my chorizo was lean, next time I’ll use a nonstick skillet for the chorizo and the potatoes.

Every once in a while it’s good to shake things up at breakfast time. This chorizo breakfast tacos recipe does just that! If you like huevos rancheros, then this delicious dish is right up your alley. Tender corn tortillas filled with spicy chorizo sausage, browned potatoes, crisp radishes, and cheese.

I had shredded Cheddar in the house, so that’s what I used, but I do think a feta cheese or cotija would be best. Hearty as any breakfast dish can get, this is a good brunch for a lazy weekend morning. The only items I’d add would be a dash or two of hot sauce and maybe a dollop of sour cream. Simple ingredients, just the right amount of spiciness, and over-the-top tasty!

We really enjoyed these chorizo breakfast tacos. I used really good homemade chorizo, which elevated the taste of the tacos quite a bit. The radishes added a nice, crisp texture and tangy, fresh flavor. We made our tacos with the cotija, which I would think is a more authentic choice.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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  1. I make my own homemade loose meat Mexican chorizo and fry it in a cast-iron skillet.

    Homemade Mexican Chorizo

    2 tablespoons chili powder
    1 tablespoon sweet paprika
    1 teaspoon ground cumin
    1 teaspoon table salt
    1 teaspoon garlic powder
    1/2 teaspoon ground coriander
    1/2 teaspoon dried oregano, crushed
    1/4 teaspoon red pepper flakes
    1/8 teaspoon ground cloves
    1/8 teaspoon ground black pepper
    1/4 cup cider vinegar
    1 lb ground lean pork (ground turkey can be substituted)

    Combine chili powder, paprika, cumin, salt, garlic powder, coriander, oregano, red pepper flakes, ground cloves, and black pepper in mixing bowl and stir until well combined. Add the cider vinegar and stir until the dry ingredients are moistened. Add the ground meat and knead until the spice mixture is well incorporated into the meat. You can use the chorizo immediately, but for best flavor development, place the chorizo mixture in an airtight container and store overnight in fridge. Form the chorizo meat into small patties or just scramble and fry the meat in a skillet until done. Use within 2 or 3 days. May be frozen.