chorizo breakfast tacos with elote sauce
Sometimes you want breakfast twice a day. Or thrice. Upon returning home from one of our Colorado vacations a year or so ago, I was so uninspired to cook I broke out a box of batter and whipped up blueberry pancakes for supper. Ever experienced a night like that? If you’re a human being, you probably have. Leastwise, we’ve all shrugged and opted for breakfast foods at non-breakfast times of day. These tacos satisfy those desires. Crispy vegetarian chorizo, soft eggs, and a tangy elote-inspired sauce to top, like brunch from your favorite Tex-Mex fusion eatery except in the safety of your own kitchen. How’s that sound?
J introduced me to Trader Joe’s soy chorizo, and wowee is it good. If you’ve never tried, I’d recommend you pick some up. The link is just spicy enough to make your inner heat-demon grin but not enough to ignite your tonsils, and the concentration of spices renders unnecessary any additional seasoning in this recipe’s hash. I’ve thrown a serving or two in pots of soup and atop pizzas prior, stir fried it with some crunchy broccoli, never been dissatisfied. I wouldn’t call it a requirement for this recipe, as I know other brands exist and are probably fairly good, but if you’re a Trader Joe’s frequent-shopper it’s a product you shouldn’t pass up. Not vegetarian? Traditional Mexican chorizo is swell, too. As long as you pour the elote sauce atop, everything is fair game.
As always, find me and my wanderings on Instagram and don’t forget to leave a comment letting me know what you think of this recipe!
More Taco Wednesday features:
Mojo Portobello Tacos with Limey Pickled Red Onions
Chili Maple Butternut Squash Tempeh and Roasted Corn Tacos
Ingredients
chorizo breakfast tacos
- 2 tbsp olive oil
- 1/2 link Trader Joe's soy chorizo, or other vegetarian chorizo *see note
- 1 red bell pepper, diced
- 2 green onions, diced (both whites and greens)
- 4 eggs, lightly beaten
- 2 cups slaw
- cilantro and lime wedges, to serve (optional)
elote sauce
- 1/2 cup plain Greek yogurt
- 1 lime, for juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 oz crumbled cotija or feta cheese
- kosher salt, to taste
Instructions
- Heat olive oil in a skillet over medium. Toss bell pepper, onion, and chorizo together and cook for 5-8 minutes, stirring occasionally, until chorizo gets crispier and onions and pepper soften. Vegetarian chorizo will not brown like typical sausage, but if undisturbed for a good period it will take on a slight caramelization. Deglaze pan with about 1 tbsp water, scraping any browned tasty bits with a wooden spoon. Remove from pan and set aside in a small dish.
- Add 1 tbsp oil to pan and lower heat. Give eggs a final whisking and season with a touch of salt and pepper, then pour into the pan and brush around continuously with a spatula until no longer liquidy but still soft and not crispy, about 2 minutes. Shut off heat and pour eggs into a clean bowl or plate.
- Prepare your elote sauce. Mix all ingredients in a small bowl with a fork. Taste and adjust seasonings as desired.
- To assemble tacos: drop a handful of slaw on the bottom as your base. Spoon 1/4 of eggs onto each tortilla, then 1/4 of the chorizo mix. Top with generous drizzles of elote sauce. Serve with additional cilantro and lime wedges as desired.
