Mexican Breakfast Tacos Recipes

Potato and Chorizo Tacos
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Potato and Chorizo Tacos



  • 8 little corn tortillas
  • 1/2 pound (225g) of casing-free chorizo sausage
  • diced two medium potatoes
  • 1 minced tiny onion
  • pepper and salt as desired
  • For garnish, use chopped cilantro and crumbled queso fresco.


  1. The chorizo should be cooked in a skillet while being broken up into smaller bits. Take out and place aside.
  2. Cook the diced potatoes in the same skillet until crisp and golden. Cook the onion till transparent after adding it.
  3. Chorizo and potatoes should be combined. Add salt and pepper to taste.
  4. In a microwave or a dry skillet, reheat the tortillas.
  5. Build the tortillas: Each tortilla should be topped with chorizo and potato. Add chopped cilantro and queso fresco as garnish.
  6. Serve right away.


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