Last Updated on September 6, 2025 by Casia Valdés
Start your day with this hearty, vibrant Mexican breakfast: spicy chorizo scrambled with eggs, wrapped or served alongside warm flour tortillas, refried beans, and your favorite salsa. It’s festive, flavorful, and made from scratch—all worth waking up for.
This dish packs a spicy punch from the chorizo, balanced by creamy eggs and soft, handmade tortillas. With a little prep (homemade tortillas are optional but always worth it), you’ll create breakfast that’s both nostalgic and celebratory—perfect for family mornings or weekend brunch gatherings.
Table of Contents
Why You’ll Love This Dish
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Bold, savory flavor from spicy chorizo and sweet onions
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Silky eggs offset the spice, creating balanced comfort
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Fresh, warm tortillas bring comforting texture and taste
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Flexible—serve it as breakfast tacos or alongside beans for a plate
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Makes a festive, communal meal that’s easy to scale
Ingredients (Serves ~4)
For the Chorizo & Eggs
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8 eggs
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12 oz Mexican chorizo, casing removed
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1 small white onion, finely chopped
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2 plum tomatoes, diced
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1 garlic clove, minced
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1 tbsp cooking oil
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Salt, to taste
Optional Tortilla Setup
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12–16 corn or store-bought flour tortillas
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2 cups refried beans
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Tortilla chips, for crunch
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1 cup salsa of your choice
Homemade Flour Tortillas (optional)
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4 cups all-purpose flour
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1 tsp salt
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1 tsp baking powder
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1 cup vegetable shortening
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1 cup warm water
Instructions
1. Prep the Base
Remove casing from the chorizo (if present). Finely chop onion, tomato, and garlic. Crack eggs into a bowl and beat lightly.
2. Cook the Veggies & Chorizo
Heat oil in a large pan over medium heat. Sauté onion for a minute, then add tomato and garlic—cook 1 more minute. Add crumbled chorizo and cook until most fat has rendered, about 5 minutes.
3. Scramble the Eggs
Pour eggs into the pan. Let them set for a minute before gently stirring. Cook until just set—watch closely for batchy, creamy curds.
4. Heat Tortillas
As the eggs finish, warm tortillas on a griddle or skillet until soft and pliable.
5. Warm Refried Beans
Heat beans on the side, ideally in a small pot or microwave, until hot. Optionally top with crushed tortilla chips for a delightful crunch.
6. Assemble
Divide chorizo and eggs into portions. Serve with warm tortillas, beans, chips (if using), and a side of salsa for topping and dipping.
Tortillas from Scratch (Optional)
Combine flour, salt, and baking powder. Cut in shortening until the mixture resembles crumbs. Add warm water to form dough. Let rest in sealed bag for at least 1 hour. Divide into small balls, roll out, and cook on a hot griddle until bubbles form; flip to cook both sides.
Variations & Toppings
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Add avocado slices or crumbled queso fresco for creaminess
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Add heat with sliced jalapenos or hot salsa
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Substitute chorizo for turkey or veggie sausage for lighter option
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Vegetarian version: omit chorizo, add mushrooms or plant-based sausage
Serving Suggestions
Set up a burrito-style breakfast bar with tortillas, chorizo eggs, refried beans, cilantro, hot sauce, chopped onions, and lime wedges. Pair with coffee, fresh juice, or horchata.
Final Thoughts
Chorizo con Huevo y Tortillitas de Harina is breakfast made extraordinary—combining robust flavors with simple preparation and nostalgic warmth. Whether wrapped in tortillas or served as a vibrant plate, it’s a breakfast that brings people together, one savory bite at a time.
Chorizo Con Huevo Y Tortillitas De Harina (Chorizo With Eggs)
Ingredients
Method
- Remove casing from the chorizo (if present). Finely chop onion, tomato, and garlic. Crack eggs into a bowl and beat lightly.
- Heat oil in a large pan over medium heat. Sauté onion for a minute, then add tomato and garlic—cook 1 more minute. Add crumbled chorizo and cook until most fat has rendered, about 5 minutes.
- Pour eggs into the pan. Let them set for a minute before gently stirring. Cook until just set—watch closely for batchy, creamy curds.
- As the eggs finish, warm tortillas on a griddle or skillet until soft and pliable.
- Heat beans on the side, ideally in a small pot or microwave, until hot. Optionally top with crushed tortilla chips for a delightful crunch.
- Divide chorizo and eggs into portions. Serve with warm tortillas, beans, chips (if using), and a side of salsa for topping and dipping.
- Combine flour, salt, and baking powder. Cut in shortening until the mixture resembles crumbs. Add warm water to form dough. Let rest in sealed bag for at least 1 hour. Divide into small balls, roll out, and cook on a hot griddle until bubbles form; flip to cook both sides.
