These Blackstone Chorizo Breakfast Tacos are perfect for a weekend brunch or a hearty, delicious breakfast. They feature spicy chorizo, fluffy Tex-Mex scrambled eggs, pico de gallo, and fresh cilantro.

Whether you prefer the smoky heat of Mexican chorizo or the savory spice of Spanish chorizo, our recipe allows you to tailor the tacos to suit your tastes.

Why is a griddle perfect for making breakfast tacos?

Using a griddle, like Blackstone, offers even heat distribution and ensures that everything cooks perfectly. The large cooking surface makes it easy to manage multiple components of these breakfast tacos. Plus, cooking breakfast outdoors is relaxing and fun!

What you’ll need for this recipe

For a full list of ingredients and measurements, please see the recipe card below.

• Chorizo: The key ingredient that brings a smoky, spicy kick to the tacos. See below for different options to suit your needs.
• Eggs: Whisked with a little milk for extra creaminess, they are scrambled with onions and green chili for added spicy, savory flavor.
• Cotija and Monterey Jack Cheese: The combination of these two cheeses provides a wonderful balance of creamy and crumbly textures. These two cheeses are found in both Mexican and Tex-Mex dishes. You can also use shredded cheddar cheese or pepper jack.
• Flour or Corn Tortillas: We recommend using 6″ rounds for this recipe.
• Fresh Toppings: Pico de gallo and cilantro add an extra layer of freshness to the overall dish.

How to Make Blackstone Chorizo Breakfast Tacos

1. Heat the griddle: Preheat your Blackstone griddle to medium-high heat and lightly oil the surface. This step ensures your ingredients cook evenly and don’t stick.
2. Cook the chorizo: Spread the chorizo on the griddle and cook until browned and fully cooked. The chorizo’s rich and spicy flavors are essential for these tacos. Once done, move it to the side to keep warm.
3. Scramble the eggs: Sauté diced onions and green chili on the griddle until soft. Pour in the whisked eggs, scramble gently, and fold in the crumbled Cotija cheese. This combination makes for a flavorful and creamy scramble that pairs perfectly with the chorizo.
4. Assemble breakfast tacos: Warm your tortillas on the griddle, then layer on the chorizo and scrambled eggs. Sprinkle with Monterey Jack cheese, and finish with pico de gallo and chopped cilantro. Variation: spritz with lime wedges and top with sliced chilis and sour cream.

Types of Chorizo for Breakfast Tacos

Chorizo comes in various types, each offering unique flavors and textures that can elevate your breakfast tacos. Here are some different varieties of chorizo you can use in this recipe:

Mexican Chorizo

Remove from casings and cook thoroughly on the griddle, breaking up with a spatula until fully cooked. However, some Mexican chorizos are sold in ground sausage form. For vegetarian versions, cook similarly to fresh chorizo, breaking up with a spatula until heated through and slightly crispy.

• Pork Chorizo includes ground pork, vinegar, chili peppers, and earthy spices.
• Beef Chorizo is similar to pork chorizo but made with ground beef. It offers a deeper, beefier flavor.
• Soy Chorizo is a great choice for breakfast tacos! These plant-based chorizo crumbles are made from soy protein and seasoned similarly to traditional chorizo.

Spanish, Portuguese, and Argentinian Chorizo

Slice thinly and cook briefly on the griddle to heat through and release flavors. It won’t crumble like fresh chorizo.

• Chorizo Picante (Spicy): Made with smoked paprika (pimentón) and garlic, and has a bold, smoky, and spicy flavor. Slice this cured chorizo into thin pieces.
• Chorizo Dulce (Sweet): Also made with smoked paprika but less spicy, it offers a milder, sweeter flavor profile. It can be used in slices or crumbled if it’s softer.
• Argentinian Chorizo: This variety includes a mix of pork and beef, flavored with garlic, wine, and spices. Use in breakfast tacos or choripan.
• Portuguese Chouriço: This is similar to Spanish chorizo but with a different seasoning blend, often including wine. It’s typically cured and adds a robust, savory flavor to breakfast tacos.

More Blackstone Recipes!

• Blackstone Philly Cheesesteak
• Gyro Smash Burgers
• Blackstone Monte Cristo Sandwiches

Print

Blackstone Chorizo Breakfast Tacos

These Blackstone Chorizo Breakfast Tacos are perfect for a weekend brunch or a delicious, hearty breakfast. They are made with spicy chorizo, fluffy Tex-Mex scrambled eggs, pico de gallo, and fresh cilantro.

Course Breakfast

Cuisine American Food, Tex Mex

Keyword Blackstone breakfast tacos, chorizo breakfast tacos

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 7 servings

Calories 305kcal

Ingredients

• 3/4 pound chorizo
• For egg mixture:
• 5 eggs
• 2 tablespoons milk
• 1 small white onion diced (can substitute with yellow or sweet onion)
• 1 small green chili: jalapeno serrano, or Hatch chilies (seeded and diced)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup crumbled Cotija cheese
• Oil olive or avocado
• Tortillas and toppings:
• 1 1/2 cups shredded Monterey Jack cheese
• Corn or flour tortillas 6″
• Chopped cilantro sub with chopped parsley
• 1/2 cup pico de gallo or salsa

Instructions

• Preheat your Blackstone griddle to medium-high heat.
• Lightly oil the griddle surface with olive or avocado oil.
• Place the chorizo on the hot griddle. Break it up with a spatula, and cook for 7-8 minutes until done.
• Move the cooked chorizo to the side of the griddle to keep warm.
• In a medium-sized bowl, whisk together the eggs, milk, salt, and black pepper.
• Add a tablespoon more oil to the griddle, then add the diced onion and green chili.
• Sauté the onion and chili until they are softened and fragrant, about 3-4 minutes.
• Pour the egg mixture onto the griddle with the onions and chili.
• Scramble the eggs gently, folding them with a spatula until they are just set.
• Sprinkle the crumbled Cotija cheese over the eggs and fold it in. Remove both the egg and the chorizo from the grill. Cover and keep warm.
• Next, warm the tortillas on the griddle for about 20-30 seconds per side.
• Place a portion of the scrambled egg on each tortilla.
• Top with a few spoonfuls of chorizo.
• Top with Monterey Jack cheese, a spoonful of pico de gallo, and chopped cilantro.
• Serve immediately.

Nutrition

Calories: 305kcal | Carbohydrates: 5g | Protein: 19g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 174mg | Sodium: 451mg | Potassium: 102mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 657IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 2mg

The post Blackstone Chorizo Breakfast Tacos appeared first on BBQ & Grilling with Derrick Riches.