The recipe below is one I created for Ontario Pork, and can be found on their recipe catalogue and blog. It’s inspired by Mexican flavours and Mexican-style chorizo (think Mexican chilis, vinegar, salt and pepper), but will work well for any pork sausage labelled “chorizo” you can find in an Canadian grocery store. It’s also inspired by a recent camping trip where I was able to make this as a one cast iron skillet dish – one of the best ways to cook anything!
Chorizo (Spanish in origin, or chouriço in Portuguese) can describe a wide variety of sausage that ranges from freshly ground to fully cured, featuring varying levels of heat, fermentation, and spice blends. Speaking generally, most European chorizo is cured (often eaten as is or incorporated into soups and stews), while Latin American and Mexican varieties tend to be fresh (think about it as a great addition to rice and beans or as a pizza topping!). The more you look into this sausage, the more you’ll discover the limitless ways to cook with it!
Chorizo Breakfast Tacos
- 1.5 lb 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
- 1.5 cup fresh cotija cheese, crumbled feta cheese could be substituted
- 1 lime
- 1 cup fresh salsa of your choosing I like salsa verde with this
- 6 small soft flour or corn tortillas
- 1 tsp soy sauce for scrambled eggs optional
- neutral cooking oil
- salt, pepper and hot sauce to taste although keep in mind that the sausage and cheese both contain quite a bit of salt
Add about a tablespoon of oil to a skillet (cast iron pan works very well) over medium-high heat.
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.
Add onions to the skillet and stir for another 5 minutes.
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.
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!
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.
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.
Fill tortillas with chorizo mixture and top with your choice of cilantro, cheese, salsa, and a squeeze of lime. Serve immediately!
4 servings for this recipe would make 6 tacos in total – 2 each for adults, and 1 each for children. The recipe is very flexible on quantity, so feel free to adjust amounts with ease.
Please note: This recipe was created for Ontario Pork as part of a paid partnership campaign. It was originally published in, and is sourced from the Ontario Pork Blog, where you will find many more delicious pork recipes.
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