Breakfast taco from Taste of Tucson
Cuisine: Tucson Sonoran Style Mexican
I ate this as a makeshift breakfast every day for weeks while writing, Taste of Tucson. The fat from the tablespoon of chorizo makes the egg really crispy and adds a lot of flavor without too many extra calories. I fry up a batch of chorizo in advance and store it in the fridge, where it becomes solid until I scoop it out and heat it up.


  • 1 tablespoon prepared Mexican chorizo
  • 1 large egg
  • 1 corn tortilla
  • 2 to 3 tablespoons shredded Mexican-blend cheese


  • Reheat the chorizo in a small nonstick skillet over medium heat until smoking. Crack the egg on top and fry for 2 to 3 minutes. Transfer to a plate. Rinse out the pan, leaving about a half teaspoon of water in it. Return the pan to medium heat. Add the tortilla and warm for 30 seconds on each side. Top with the cheese and add the egg/chorizo. Heat until the cheese melts, about 30 more seconds. Fold over and eat like a taco.
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Store prepared chorizo for up to a week in the refrigerator and scoop out when needed.

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