I Ate 26 Tacos to Find the Best Breakfast Taco in Austin
Experience the ultimate breakfast taco perfected from a journey of 26 tacos around Austin. This quick and flavorful recipe combines chorizo, eggs, and fresh ingredients cooked to juicy, melty perfection using your pressure cooker.
Ingredients
Main ingredients
- 8 Corn tortillas for that authentic soft base
- 6 Eggs large
- ¼ cup Milk to keep eggs fluffy and light
- ½ cup Shredded cheddar cheese for melty, gooey top
- ½ cup Cooked and crumbled chorizo to spice things up
- ¼ cup Diced onions fresh and zesty
- ¼ cup Diced tomatoes fresh and zesty
- ¼ cup Chopped cilantro adds herb pop when you bite
- To taste Salt
- To taste Pepper
- 1 tablespoon Vegetable oil for cooking
- As needed Salsa on the side for serving
Instructions
Instructions
- Grab a bowl and whisk together your eggs, milk, salt, and pepper. Getting this mix smooth is key to fluffy tacos.
- Heat up your vegetable oil in a skillet over medium heat. You wanna hear that sizzle from the onions in a minute.
- Toss in your diced onions and cook 'em ‘til they get translucent and soft. It’s like the flavor base setting up.
- Add your crumbled, cooked chorizo next and stir it around until it’s browned perfectly—smelling great already.
- Pour the egg mixture into the skillet right over your chorizo and onions. Scramble it all together until eggs look cooked through but still moist.
- While eggs cook, warm your tortillas on a separate skillet or griddle. Soft but not crispy, y’all.
- Load each tortilla up with the egg mixture. Don't be shy, get some of that chorizo in every bite.
- Top with shredded cheddar, diced tomatoes, and chopped cilantro. Serve it hot with salsa on the side—boom, breakfast taco heaven.
Notes
Salsa on the side adds a tangy kick. Make ahead chorizo and pre-chopped vegetables save time for busy mornings.