The Unorthodox Epicure — (Recipe): Tex-Mex Breakfast Tacos

I remember my first breakfast taco like it was yesterday. The year was 1982 … maybe? (Hey, the year doesn’t matter. I was young!) My church youth group was on a spring break trip in Corpus Christi and a few of us guys ended up sleeping at the home of a military doctor. Their house was actually in Portland, which lies just north of Corpus Christi beneath the Harbor Bridge.

Still, I remember it clearly — the freshly cut St. Augustine grass and the view of the bay, bridge and the most beautiful city on the Texas coast.

And the breakfast tacos.

Never mind that I lived in Corpus Christi for about a year in 1976-77.  And forget that my mom grew up there.  The only tacos I’d ever eaten (until then) were dinner fare.  Our hosts considered it no big deal to combine eggs, potatoes, chorizo and cheese in a casserole and serve it hot with flour tortillas. To us though, it was a big deal compared with the oatmeal, Pop Tarts and cold cereal that we were accustomed to.

These days, every gas station south of Victoria serves its own version — most of them worthy of a try. And there are a few mom & pop restaurants that open early enough to entice breakfast-eaters with their own delicious versions. The good news — many of those places now exist in northeast Texas, where chicken fried steak and biscuits and gravy still reign supreme. I’ve also seen purveyors of Tex-Mex Breakfast Tacos in Louisiana, Mississippi and Alabama. Until this divine and addicting breakfast option makes its way across the Lower 48, you still have the option to entice yourself. And it’s totally worth it.

Tex-Mex Breakfast Tacos

BreakfastTacos

Tex-Mex Breakfast Tacos — These are nothing like the frozen stuff. Prepare for an addiction.

1 lb – Mexican Chorizo (Or 1 lb. Bacon, chopped and cooked)
2-3 – Potatoes (about 1 lb.), peeled and cubed into 1-inch pieces
Freshly ground Black Pepper

10 – Large Eggs, beaten
1 cup – Sharp Cheddar, shredded
1/4 cup – Cilantro, chopped

About 8-10 Flour tortillas
Your favorite Tomato Salsa

In a large saucepan over medium-high heat, cook chorizo sausage. Using a slotted spoon, remove cooked chorizo to a paper towel-lined plate. Set aside.

In preheated chorizo drippings, place cubed potatoes. Season with black pepper. Cook until tender, stirring regularly, about 10 minutes. Remove and set aside.

Lower heat to medium. In same pan, pour in the beaten eggs and cook (over medium heat) until eggs are almost set, abut 5-7 minutes. Remove eggs to a large bowl and set aside.

Combine chorizo, potatoes and eggs in a large bowl (or the large saucepan). Fill warmed flour tortillas with mixture and top with cheese, cilantro and salsa.

Makes 8-10 authentic Tex-Mex Breakfast Tacos. (Get ready for a new addiction).

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Comments

  1. Good Lawd these look good! Since we are talking chorizo – is there a brand you recommend? I tried it once and just hated the taste! Do you know if there’s cilantro(also hated) in it or something? I bet you know the best brand anyway………I’ll try it. P.S. – I think you, me and the now defunct Juanita’s Cocina completely populate my Tex-Mex Terrific Pinterest board! 🙂

    • adamjholland says:

      Good question, Kelli. There’s no cilantro in it. I’ve had brands that I’ve despised (tasted like medicine) and others that are awesome. I think the most recent brand I used was … hell, I don’t recall. But I can say that all are not created equally. (I’m truly sorry.)

    • Kelly, make your own chorizo it’s not that hard.

  2. Adam, these look ah-mazing; I’m seriously salivating. Only one thing I would add – grilled jalapenos 😉

    • adamjholland says:

      You really need to change your name from the Dixie Chik to the Jalapeno Goddess. You love those things like I love Long John Silver’s! 😉

  3. After living in New Mexico I have an addiction to breakfast burritos and breakfast enchiladas — pretty much any variation on the traditional huevos rancheros. If eggs, bacon, red chili, and potatoes are wrapped up in a tortilla and handed to me I will happily eat it. I like the taco idea – especially with the chorizo!

  4. Garcia chorizo is a good brand. Have you tried chorizo bean and cheese tacos? They are to die for……!

Trackbacks

  1. […] been more than 30 years since I had my first taste of Mexican chorizo — tucked in a fresh flour tortilla with eggs, potatoes and cheese — and I’ve loved it ever since. Use it anywhere you’d use any other Mexican-themed […]

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