Ultimate Chorizo Breakfast Tacos

Tacos can be eaten any time of day, so why not for breakfast? Piller’s Chorizo adds zip to a hearty potato-and-onion filling that’s irresistible when stuffed into a warm corn tortilla and topped with cheese and salsa.

Serves 6


15 ml (1 Tbs.) 1 Tbs. vegetable oil
125 ml (½ cup) Yukon Gold potato, cut into small cubes
125 ml (½ cup) onion, finely diced
Freshly ground black pepper
½ 250 g pkg. Piller’s Chorizo, chopped
6 large eggs
6 small corn tortillas, warmed or grilled
1 tomato, chopped
15 ml (1 Tbs.) finely chopped cilantro, finely chopped
250 ml (1 cup) crumbled queso fresco or feta
Salsa, for topping

Heat the oil in a large non-stick frying pan over medium heat; add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo and cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes. Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined. Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper. Divide the egg mixture among the tortillas and top with tomato, cilantro and cheese. Serve with salsa.