These Blackstone Chorizo Breakfast Tacos are perfect for a weekend brunch or a hearty, delicious breakfast. They are made with spicy chorizo, fluffy Tex-Mex scrambled eggs, pico de gallo, and fresh cilantro.
Whether you prefer the smoky heat of Mexican chorizo or the mild savory flavor 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 optimal heat distribution and even cooking. The large cooking surface makes it easy to manage multiple ingredients. Plus, cooking breakfast outdoors is both 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 primary ingredient that that brings a smoky, spicy kick to these tacos. See below for different options.
- Eggs: Whisked with a little milk for extra fluffiness, the eggs are scrambled with onions and green chili for added flavor.
- Cotija and Monterey Jack Cheese: The combination of these two cheeses provides a nice balance of creamy and crumbly textures. Both are used in Mexican and Tex-Mex dishes.
- Flour or Corn Tortillas: We recommend using 6″ tortillas for this recipe.
- Fresh Toppings: Pico de gallo and cilantro add freshness to the overall dish.
How to Make Blackstone Chorizo Breakfast Tacos
- Heat the griddle: Preheat your Blackstone griddle to medium-high heat and lightly oil the surface.
- Cook the chorizo: Spread the chorizo on the griddle and cook until well-browned. Once cooked through, move it off to the side to keep warm.
- Scramble the eggs: Sauté diced onions and green chili until soft. Pour in the whisked eggs, scramble, then fold in the crumbled Cotija cheese.
- Assemble breakfast tacos: Warm the 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.
Types of Chorizo for Breakfast Tacos
Chorizo comes in a variety with each offering unique flavors and textures. Here are some different variations to choose from, including how to prepare them.
Mexican Chorizo
Remove from casings and cook thoroughly on the griddle, breaking up with a spatula. Please note that 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.
- Soy Chorizo is a great choice for breakfast tacos. These plant-based crumbles are made from soy protein and seasoned similarly to pork and beef chorizo.
Spanish, Portuguese, and Argentinian Chorizo
Slice thin and cook briefly on the griddle to heat through and release flavors. It will not crumble like fresh chorizo.
- Chorizo Picante (Spicy): Made with smoked paprika (pimentón) and garlic. It has a smoky and spicy flavor.
- Chorizo Dulce (Sweet): Also made with smoked paprika but is less spicy, it has a mild, sweet flavor.
- Argentinian Chorizo: This variety is made of pork and beef, garlic, wine, and spices. Use it in breakfast tacos or choripan.
- Portuguese Chouriço: This is similar to Spanish chorizo but with a different seasoning blend. This chorizo is cured and will add a bold, savory flavor to breakfast tacos.
More Blackstone Recipes!
Blackstone Chorizo Breakfast Tacos
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.
