I always loved when my mom would make Chorizo con Huevos burritos for breakfast. She would serve it with her breakfast potatoes and fresh Tia Marta’s Salsa. Seriously heaven on earth!
Chorizo con Huevos taste perfect when eaten with a flour tortilla, but to make these paleo, I used Siete Foods Cassava Tortillas. They are great and give me that same nostalgic feeling when I bite into these tacos. These can also be made with corn tortillas, which are naturally gluten-free, just be sure to read the ingredients.
For the most authentic tasting corn tortillas, I recommend you find a brand where the only ingredients are: corn, water, and lime. In San Diego (where I’m from), you can pretty much find these three ingredient tortillas anywhere, but I know they are difficult to find in other cites. When I moved to Georgia, I found them surprisingly at Walmart where they keep their Mexican food products. Here in Maryland, I’ve found them at a local Mexican Supermarket.
I hope you give these tacos a try!
Chorizo Con Huevos Breakfast Tacos
Ingredients
- 1 lb of chorizo
- 8 eggs, scrambled
- 8-10 tortillas (I used Siete Foods Cassava tortillas to make paleo)
- Avocado and Cilantro, to garnish
- Tia Marta’s Salsa
Instructions
- Add chorizo to skillet over medium heat and use a wooden spoon break up meat and cook through, about 5 minutes.
- Once cooked through, add eggs to chorizo and stir until eggs are set.
- Heat tortillas on a griddle over medium-high heat for 15 seconds on each side. If using corn tortillas, I like to warm mine directly over the fire on a gas stove to for about 15 seconds on each side to get a nice char on the tortillas.
- Add chorizo con huevos to tortillas and garnish with desired amount of avocado, cilantro, and Tia Marta’s Salsa.
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