Chorizo and egg tacos

By Vanessa Gianfrancesco
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  • 1/4 cup (60 ml) cider vinegar
  • 2 cloves fresh garlic
  • 1/4 small white onion, peeled
  • 4 tablespoons (60 ml) Chili Powder
  • 1/2 teaspoon (2.5 ml) ground cinnamon
  • 1/4 teaspoon (1.25 ml) red pepper flakes
  • 1/8 teaspoon (.75 ml) ground cloves
  • Salt and pepper
  • 2 tablespoons (30 ml) vegetable oil
  • 1 1/2 pound (681 g) ground pork butt


  • 1 large yellow potato, peeled and cut into small dice
  • 10 tortillas
  • Prepared chorizo
  • 10 eggs
  • 2 tablespoons vegetable oil


  • Cilantro
  • Feta or cotija cheese
  • Radishes, sliced
  • Lime
  • Hot sauce



  1. In a small food processor, combine vinegar, garlic, onion, chili powder, cinnamon, red pepper flakes, cloves and season with salt and pepper. 
  2. Blend on high speed to form a paste, then drizzle in the vegetable oil.
  3. Transfer the paste to a bowl and add the ground meat, knead until spice mixture is well incorporated into the meat.


  1. Heat oil in a skillet over medium heat, add the chorizo and cook until the fat has been rendered and the meat has browned nicely; transfer the cooked chorizo to a plate to hold, leaving the fat in the skillet.  Cook the potatoes in the rendered pork fat until crispy, about four to five minutes. Return the chorizo to the pan with the cooked potatoes and stir to combine, keep warm.
  2. Heat tortillas in a hot dry pan (or in the oven) and scramble the eggs in a separate pan. 
  3. Layer a tortilla with the meat-potato mixture, top with an egg and garnish with the cilantro, Cotija cheese, sliced radishes, and hot sauce. Spritz with lime. Repeat until the ingredients have been used and serve immediately.

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