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Chorizo Breakfast Tacos with Guasacaca

Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 People

Ingredients

For the tacos:

  • 1 tablespoon olive oil
  • 5 ounces raw chorizo or breakfast sausage, casings removed*
  • 4 eggs, whisked
  • 1/4 teaspoon fine sea salt
  • 4 small corn tortillas**
  • 1/2 cup grated cheddar cheese
  • 1/2 cup guasacaca (recipe below)
  • 1/4 cup finely chopped red onion, optional

For the sauce:

  • 1 large or 2 small avocados, pitted
  • 1 small green bell pepper, seeds removed, quartered
  • 1 cup loosely packed cilantro leaves, stems removed and finely chopped (save stems for garnishing)
  • 1/4 yellow onion
  • 1 small jalapeno, quartered (keep the seeds in to make spicy)
  • 1 clove garlic
  • 1/2 cup olive oil
  • 1/4 cup distilled white vinegar or apple cider vinegar
  • 1 ½ tsp kosher salt or 3/4 teaspoon fine sea salt
  • *See note in “substitutions” section
  • **Skipping the tortillas? This dish is equally delicious served on top of quinoa or as a plate with roasted potatoes.
  • Pro Tip: Don’t throw away your cilantro stems! Those tender, juicy, flavorful stems are delicious when finely chopped and added to salads, herby sauces or used as a crunchy garnish.

Items you can prep ahead (optional)

  • Make guasacaca
  • Grate ½ cup cheese
  • You could brown/cook the chorizo ahead
  • Finely chop red onion (optional)

Instructions

  • To make the guasacaca, add the avocado, bell pepper, cilantro leaves, onion, jalapeno, garlic, oil, vinegar, and salt to a high-speed blender and blend until smooth. Taste and add more salt, if needed.
  • In a large skillet over medium-high heat, add the olive oil. Once the oil is hot and shimmering, add the sausage, breaking it up with the back of a spoon or spatula. Cook until deeply browned and cooked through, breaking it up into smaller chunks, about 5 minutes. Transfer to a bowl lined with a paper towel. Pour out any excess oil, if desired, leaving about 2 teaspoons behind for the eggs.
  • In the same skillet over medium-high heat, add the eggs and salt and cook, stirring gently to form large curds, until almost cooked through, about 1 minute. Add the sausage back to the pan and stir it all together. Remove from heat, transfer back to the bowl and cover with tinfoil or a cloth to keep warm. Carefully wipe out the skillet.
  • In the same skillet, over medium-low heat, add the tortillas, sprinkle 2 tablespoons cheese onto each tortilla to cover. Warm until cheese is melted, about 1 minute. Transfer tacos to your plate and top with the sausage-egg mixture, plenty of guasacaca, cilantro stems and red onion, if using.
  • Store leftover sauce in the fridge for up to 5 days.

Notes

Substitutions:

  • To make vegetarian, skip the sausage and use black or pinto beans (it’s really all about the sauce anyways)
  • To make vegan, see above + skip the cheese or use vegan cheese.
  • Any ground sausage (or any protein really) works here. You could use breakfast sausage, Italian sausage, etc… or even bacon!

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Guasacaca: up to 5 days in the fridge or 2 months in the freezer
    • Chorizo egg filling: up to 4 days in the fridge

Leftovers + Repurposing:

  • Turn it into a breakfast or lunch plate or bowl by subbing tortillas for rice or quinoa.
  • Put guasacaca on everything!!