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–+ servings

Smashed Chorizo Breakfast Tacos

These smashed chorizo breakfast tacos come together with beef chorizo smashed flat and seared right on mini flour tortillas until deeply golden and caramelized. Each one gets topped with a crispy sunny side up egg, creamy guacamole, tangy pickled red onions, and sour cream. It's simple, fast, and packed with flavor in every bite.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Yields8 tacos
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Servings8 tacos

Ingredients

TACOS

  • 8 mini flour tortillas
  • 1 pound beef chorizo
  • 8 large eggs
  • salt, to taste
  • black pepper, to taste

FOR ASSEMBLY

  • pickled red onions
  • guacamole
  • sour cream, for topping
  • chopped cilantro, for topping

Instructions 

COOK THE CHORIZO TACOS

  1. Lay out the 8 mini flour tortillas on a clean surface.
  2. Divide the beef chorizo into 8 equal portions and roll each into a ball, then place one ball in the center of each tortilla.
  3. Using your hands, press each ball of chorizo down firmly, spreading it out until it covers the tortilla all the way to the edges. It will shrink back in as it cooks due to the fat content, so make sure it's pressed out fully.
  4. In a large skillet, frying pan, or on a griddle over medium heat, place the tortillas chorizo side down, no oil needed. Cook for 3 to 4 minutes, until the chorizo is deeply golden and caramelized.
  5. Flip and cook the other side for 2 to 3 minutes, until the tortilla is crisped up. Transfer to a plate and repeat with the remaining tortillas and chorizo.

FRY THE EGGS

  1. In the same skillet over medium heat, crack in the eggs, working in batches as needed. Season with salt and black pepper.
  2. Cook sunny side up for about 3 to 4 minutes, until the whites are set and the yolk is still runny.

ASSEMBLE THE TACOS

  1. Top each chorizo tortilla with a fried egg.
  2. Add a spoonful of guacamole, a dollop of sour cream, a sprinkle of pickled red onions, and chopped cilantro before serving and enjoying!

Notes

Q: Do I need oil to cook the chorizo?
A: No, the chorizo releases plenty of its own fat as it cooks, so no oil is needed.
Q: Can I make the pickled onions ahead of time?
A: Yes, they actually get better with time and can be made a day ahead. The guacamole, though, is best made fresh right before serving so it doesn't brown.
Q: Where can I find beef chorizo?
A: Some grocery stores carry it, my favorite is from Sprouts. If you can't find it and you're looking to make it from scratch, I also have one in my cookbook, available to pre-order now.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!