Spice up your morning with these Wagyu beef chorizo and egg breakfast tacos! The flavorful chorizo and egg mixture is placed on a flour tortilla and topped with hot sauce. Served with a couple slices of avocado, this recipe is quick-and-easy, making it ideal for busy mornings! Try this recipe today! —Double8Cattle
Kosher Salt (plus additional to season)
Fresh Avocados (peeled, pitted, and sliced)
Hot Sauce (optional for serving)
In This Recipe
Large Cast Iron Skillet,
Take the Fullblood Wagyu beef chorizo (ground) out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE BREAKFAST TACOS
Place a large cast iron skillet or non-stick skillet over medium-high heat.
Add the Wagyu beef ground chorizo to the skillet, and use a wooden spoon to break it apart.
Cook, while stirring frequently, until there is no more visible pink in the meat.
Crack the eggs in a bowl, and add the kosher salt. Whisk to combine.
Reduce the heat slightly. Then, pour the egg mixture into the skillet with the ground chorizo.
Stir slowly but constantly as the eggs cook to create a combined egg and chorizo filling.
Make sure to scrape the bottom of the pan to stop any eggs from sticking and burning.
Once the eggs and chorizo are fully cooked and combined, take the skillet off the heat.
Lay a tortilla out, and fill it with an eighth of the egg and chorizo mixture.
Top the taco with the hot sauce (optional), and garnish with sliced avocado.
Repeat the process until all of the breakfast tacos are assembled.
You can serve the tacos open-faced or fold the edges in slightly and roll it up like a mini burrito for a more authentic “Texas-style” breakfast taco.
Serve, and enjoy!