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Wagyu Beef Chorizo and Egg Breakfast Tacos

Wagyu Beef Chorizo and Egg Breakfast Tacos

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings: 8 Tacos
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Jess Pryles



          • Large Cast Iron Skillet
          • Wooden Spoon
          • Wooden Spatula
          • Bowl
          • Whisk

          FIRST STEP

          Take the Fullblood Wagyu beef chorizo (ground) out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.


          Place a large cast iron skillet or non-stick skillet over medium-high heat.

          Add the Wagyu beef ground chorizo to the skillet, and use a wooden spoon to break it apart.

          Cook, while stirring frequently, until there is no more visible pink in the meat.

          Crack the eggs in a bowl, and add the kosher salt. Whisk to combine.

          Reduce the heat slightly. Then, pour the egg mixture into the skillet with the ground chorizo.

          Stir slowly but constantly as the eggs cook to create a combined egg and chorizo filling.

          Make sure to scrape the bottom of the pan to stop any eggs from sticking and burning.

          Once the eggs and chorizo are fully cooked and combined, take the skillet off the heat.

          FINAL STEPS

          Lay a tortilla out, and fill it with an eighth of the egg and chorizo mixture.

          Top the taco with the hot sauce (optional), and garnish with sliced avocado.

          Repeat the process until all of the breakfast tacos are assembled.

          You can serve the tacos open-faced or fold the edges in slightly and roll it up like a mini burrito for a more authentic “Texas-style” breakfast taco.

          Serve, and enjoy!

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