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Chorizo-Egg Rainbow Tacos

Chorizo-Egg Rainbow Tacos

Taste the rainbow for breakfast, lunch or any time you just want a tasty taco in two shakes.MORE+LESS-

8

Old El Paso™ flour tortillas

1

lb chorizo, removed from casing and crumbled

1

teaspoon Old El Paso™ taco seasoning mix

Chunky salsa, for serving

Chopped orange bell pepper, for serving

Chopped fresh cilantro, for serving

Chopped red onion, for serving

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  • 1

    Heat a large skillet over medium-high heat. Place one tortilla at a time in skillet and heat 30 seconds on each side to create slight char marks. Remove from skillet and set aside on a plate.

  • 2

    Place chorizo in hot skillet and cook, stirring often, until browned, about 10 minutes. Remove from heat and set aside on a plate or in a heatproof bowl.

  • 3

    In a medium bowl, whisk together eggs with 1 tablespoon water and taco seasoning. Heat a separate medium skillet over medium-low heat; add eggs and stir until fully cooked and scrambled. Remove from heat and set aside on a plate or in a heatproof bowl.

  • 4

    Arrange taco shells on a plate. Fill evenly with chorizo, then eggs. Top with salsa, bell pepper, cilantro and red onion to create a rainbow effect. Serve warm.

No nutrition information available for this recipe

More About This Recipe

  • If I could invent a game show, I’d make one called “Taco Time,” where contestants would be given unlimited amounts of yummy mystery tacos and they’d have to eat as many as they could before the buzzer went off.

    THEN, they’d have to guess what all the ingredients were and when somebody won everyone in the audience would yell, “Taaaaaccooooooooo tiiiiiiiime!!!”

    And THEN, dollar bills with pictures of presidents eating tacos would fall from the ceiling and the winner would receive a lifetime supply of tasty tacos.

    Obviously, I have way too much time on my hands.

    Luckily, we don’t need a game show to get our hands on these super easy, super delicious Chorizo-Egg Rainbow Tacos. You also don’t need much time to guess what all the ingredients are, because they are right there in plain sight, rainbow-style, for your own two purdy eyes to see. Thanks to fresh produce and the winning combination that is spicy chorizo and scrambled eggs (mixed with Old El Paso’s taco seasoning, YUM), this recipe is perfect for breakfast, lunch, dinner, or any time you want a taco in two shakes, a.k.a. less than a half-hour.

    Ladies and gentlemen, it’s taaaaaacccooooooooo tiiiiiiiime!

    Gather your ingredientes. You’ll need a whole lotta eggs, some chorizo, Old El Paso soft taco tortillas, salsa, a bell pepper, cilantro and red onion.

    Break the eggs into a large bowl and add a dash of water and a bit of Old El Paso taco seasoning. Whisk it all together and set aside. Meanwhile, heat a large skillet over medium-high heat and cook tortillas on each side for about 30 seconds to create a slight char for extra flavah.

    Remove the tortillas from the skillet and place the chorizo, removed from the casing and crumbled, into the skillet. Cook until brown.

    Meanwhile, scramble the eggs in a separate medium skillet over medium-low heat.

    Now that you’ve got everything prepped, it’s time to make the taaaaaaaccccooooooooooos!

    Scoop some chorizo in the bottom of each taco, then top with egg. Garnish with salsa, bell pepper, cilantro and red onion in a “rainbow”-like fashion (leave a space for the yellow egg). That’s all it takes to make a tasty taco.

    Now you can use all that leftover free time to make up your own game show! Or not.

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Chorizo & Egg Breakfast Taco | A Dorm Room Recipe

I have two really good reasons to write about dorm room recipes.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

First, my amazing daughter is in college and is learning how to cook. I love coming up with recipes she and her friends can enjoy while picking up some cooking skills along the way. When she was home for the holidays, we went wild with some dorm room cuisine. We worked together to problem solve cooking issues and ingredient issues. We spent some quality time together. This brings me to my second reason.

We wrote a cookbook! Yikes! I don’t know what we were thinking but we had a lot of fun. This was a long project that took a few months and a lot of work and we are very excited.

Today I am going to share with you one of the recipes from our eCookbook. This recipe is cooked in a rice cooker. Actually a very specific type of rice cooker. We used a non-hinged rice cooker with a free standing lid. It is easier to cook with this type of rice cooker when you are using the rice cooker for cooking other things besides rice. With the independent lid you can use your rice cooker like a skillet or soup pot. This is important because hot plates, toasters, toaster ovens etc usually aren’t allowed in dorm rooms. Appliances with an auto shut-off usually are. The rice cooker has an auto shut off so they typically are allowed. An added bonus is that this type of rice cooker is usually much cheaper than the fancier hinged variety.

Our eCookbook has lots of tips for cooking and eating well in a dorm environment.

The Chorizo & Egg Breakfast taco is one of my favorites. I love chorizo, especially in eggs and this recipe is so easy, it’s crazy. You can even make a double or triple batch and wrap the extra tacos in plastic wrap and keep in the fridge. You may need to keep the lid on your rice cooker so that the cook button will engage. Every rice cooker is different. Once the food weighs down the cooker, generally you can keep the lid off.

In just a few minutes, you have a super tasty breakfast that can be wrapped in foil and taken to go. Perfect for a college student.

If you are in a real kitchen, you can just cook this in a skillet.

I hope you try this recipe, let me know how it turned out.

For more information on our new eCookbook, check out the information page.

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Did you make this recipe? Don’t forget to rate the recipe and comment below! Take a picture and tag us @FusionCraftiness #FusionCraftiness on Instagram for a chance to be featured in our Insta Stories:)


What is Chorizo?

Chorizo is a flavorful, spice-packed pork sausage. It comes in two forms: fresh (or raw) sausage and cured (or dried) sausage. It is used in many cuisines including Spanish, Mexican, Puerto Rican, South American, and Portuguese. Both versions are highly seasoned and can be spicy (the spiciness can vary depending on who’s making it).

Fresh chorizo is often called Mexican chorizo and resembles the texture of Italian sausage. It’s sold in casings and as bulk sausage.

Dried chorizo is called Spanish chorizo and resembles hard salami. You can slice and eat it with no cooking required.

While both forms of chorizo are delicious, they aren’t interchangeable. For this breakfast skillet, we’re using fresh chorizo. Here are a few more ways to use Mexican (raw) chorizo sausage:

  • Swap regular bratwurst sausages for chorizo links and cook on the grill and serve in buns topped with pickled onions, cotija cheese (or queso fresco), and a squeeze of fresh lime.
  • Fill mushroom caps with raw chorizo and bake for spicy and flavorful stuffed mushrooms.
  • Remove the sausage from the casings and cook in a skillet until crisp. Use this and the rendered fat as a base for soups, chili, stews, and stewed greens.

Spanish chorizo can be used in many dishes, too. Here are a few of our favorite ways to use it:

  • Slice and serve with cheese (I love Manchego) and olives.
  • Crisp in a skillet — just as you would when crisping up prosciutto. Add the crispy sausage to salads, rice dishes or vegetables.
  • Render chorizo in a pot before steaming mussels. We have this white wine mussels recipe on the blog. Adding a bit of chorizo adds color, spice, and meatiness.

Making the Best Chorizo and Eggs

This chorizo and scrambled eggs recipe couldn’t be simpler. It’s also one of our favorite meals. We make it for breakfast and even dinner.

Start by removing fresh sausage from the casings. Add the raw sausage to a hot pan and cook until the fat renders and the sausage is browned. As it cooks, use a spoon to break it into pieces.

When the sausage is cooked, check the pan. If there’s lots of rendered fat, consider removing some. Some fat is a good thing. It has lots of flavors! Too much, though, and the eggs will be greasy.

Now for the eggs — we’ve talked about scrambled eggs before. For the best scrambled eggs, you want to use medium-low heat. If the pan is very hot from cooking the sausage, wait a minute or two before adding the eggs.

When the eggs are cooked, serve the whole dish family style with fresh lime, cilantro, a sprinkle of salty cheese (we love cotija cheese), and warm tortillas.


Tex-Mex Chorizo and Egg Breakfast Tacos

I love breakfast tacos! They&rsquore a perfect way to switch up your boring breakfast routine. I even love serving these tacos on a weeknight where I want something fast and delicious. You can let your imagination run wild with these tacos. Any kind of veggies and sausage can be used, but I&rsquom partial to Spanish chorizo. Spanish chorizo is cured, so it can be eaten right out of the package, unlike Mexican chorizo, which must be cooked first. You can interchange them in this recipe. This recipe works well to use up odds and ends of leftover vegetables, so let your refrigerator be your guide!

2 teaspoons olive oil
2 Spanish chorizo links (about 3 1/2 oz.), diced
1/2 cup bell pepper, diced
1/3 cup red onion, diced
1 jalapeno pepper, seeded and finely diced (optional)
6 large eggs, beaten
8 taco-sized flour tortillas
Salt and pepper, to taste
1 ripe Hass avocado, for serving
Fresh cilantro leaves, for garnish
Hot sauce, for serving (recommended: Cholula)

Heat a non-stick skillet on medium heat, and pour in 2 teaspoons of olive oil. Add in the chopped chorizo.

Cook for 3-5 minutes, until the chorizo is crisp. Remove the chorizo from the pan, and set it aside.

Add the chopped bell peppers, onion and jalapeno into the rendered chorizo fat. Saute for 5 minutes, until the veggies become translucent and tender, but not browned. Season with salt and pepper.

Pour in the eggs, then lower the heat to medium-low. Use a heat resistant rubber spatula to gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.

Add the crispy chorizo back into the pan and season the whole mixture with salt and pepper. Continue gently stirring and turning the egg until all the uncooked parts become firm. Don&rsquot break up the egg, though. Try to keep the curds as large as possible.

Dollop a big spoonful of the chorizo scrambled eggs onto a flour tortilla, then serve with a slice of avocado, and some fresh cilantro leaves.


Chorizo Egg Tacos

Chorizo and Farmers Hen House eggs are a match made in heaven! So put them on a tortilla cloud with pillows of Mexican cheese, avocado, sautéed potatoes, cilantro, and shallots, sprinkled with Lola’s Fine Hot Sauce, and get a taste of the good place! It won’t disappoint!

Ingredients

2 tablespoons extra virgin olive oil

8 baby potatoes, finely chopped

2 tablespoons thinly sliced chives, divided

1 tablespoon minced cilantro

2 tablespoons unsalted butter, divided

4 lightly charred (5-6 inch) corn tortillas

crumbled queso fresco, optional

Lola’s Fine Hot Sauce for serving

Directions

Place a large sauté pan over medium heat and add oil.

Add potatoes and sauté for 4 to 5 minutes or until potatoes begin to brown. Season with salt and pepper.

Add shallots and garlic and continue to sauté for an additional 4 to 5 minutes.

Add chorizo and stir together until everything is well combined.

Continue to cook mixture for about 5 minutes or until chorizo has cooked through and potatoes are just about fork tender. Stir in 1 tablespoon chives and cilantro and cook mixture for about 1 minute, Remove from heat and adjust seasonings.

Place a large nonstick pan over medium-high heat and add 1 tablespoon. Once butter melts and pan is hot add 2 eggs and fry until the whites have cooked through, the edges are crispy and the yolks are still runny 4 to 6 minutes. Lightly season with salt and pepper.

Transfer fried eggs to a baking sheet and set aside.

Repeat with remaining butter and eggs.

Assemble tacos: Spread tortillas out on a large platter and top each with a quarter of the chorizo-potato mixture. Squeeze the juice of a lime wedge and add 2 slices of avocado.

Top each taco with a fried egg and finish with a sprinkle of chives, cilantro, some crumbled cheese (if using) and some Lola’s Fine Hot Sauce and enjoy!