If you’ve ever been to Austin, no doubt you’ve had a breakfast taco. They’re a basic requirement of life here, right along with queso and margaritas (or Mexican martinis, depending on your preference). Every time the SXSW festival rolls around and throngs of people are introduced to the tradition of the breakfast taco, I’m shocked that the little bundles of love haven’t made their way all across the country. Supposedly you can get a good breakfast taco in Brooklyn, but no one should have to consider riding the train for a taco.
Though we love to go out for breakfast tacos in Austin, they’re incredibly easy to make at home, and everyone has their own standard flavor. At my house we’re pretty traditional with bacon, egg, and salsa or taco sauce, but because I’m me, I also like to mix things up a bit.
One of the great things about breakfast tacos, in my opinion, is that they’re perfectly suitable to eat all day long. I like making sweet potato chorizo breakfast tacos because the recipe makes a big batch of filling, and we can have them for any meal of the day or as a handheld spicy snack for multiple days in a row. (We think nothing of tacos every day here in Austin.)
Mexican chorizo is different from the Spanish chorizo many people are familiar with. Most Spanish chorizo is cured and ready to eat when you buy it at the store, while Mexican chorizo comes in bulk like Italian sausage. Mexican chorizo is heavily spiced, predominantly with cumin and Ancho chile. This makes it great to cook with, because you don’t need to fiddle with adding your own spices to the recipe!
These sweet potato chorizo breakfast tacos don’t have any egg or cheese, though you can of course add some if you like. I prefer to serve them simply with avocado slices, and use homemade flour tortillas. Your favorite tortillas can be swapped in, but don’t forget to warm them before filling, for the best taco experience.
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Sweet Potato Chorizo Breakfast Tacos Recipe
- 1 Sweet Potato Diced
- 0.5 Mexican Chorizo
- 10 Flour Tortilla
- 1 Avocado
- Heat a pot of water to boiling and add sweet potatoes. Cook for about 10 minutes, until easily pierced with a fork.
- Meanwhile, brown chorizo in a large skillet. Do not drain grease.
- When the potatoes are ready, drain into a colander, then add potatoes to the chorizo and cook for about 5 minutes to crisp.
- Warm tortillas in the oven, microwave, or by cooking lightly on a dry skillet.
- Divide filling among tortillas. Halve and pit avocado, then slice thinly and add to tacos. Spoon on salsa, if desired.
- If freezing, let filling cool to room temperature before putting in tortillas. Then, add filling, leaving off avocado, and wrap tortilla tightly. Place seam-side down on a parchment-lined baking sheet and repeat with remaining tortillas. Flash-freeze tacos for about 1 hour, then remove and wrap each in foil or plastic wrap. Store in freezer bags and reheat unwrapped in the microwave for about 2 minutes.