Real Texas Breakfast Tacos Part 2 Recipe Video


Preparation Time15 MinDifficulty LevelEasy
Health IndexJust EnjoyServings3


 Corn tortillas6 Medium
 Chorizo sausage500 Gram, chopped into small pieces
 Butter3 Tablespoon
 White onion1 Medium, chopped finely
 Jalapeno peppers5 Small, minced
 Red potato1 Large, scrubbed and diced into small pieces,with the skin on
 Chicken/beef stock300 Milliliter (preferably home made)
 Eggs2 Large, beaten lightly
 Cheese200 Gram, shredded
 Avocado150 Gram, chopped finely
 Picante sauce3 Cup (48 tbs), preferably home made
 Olive oil2 Cup (32 tbs) (as required)

Nutrition Facts

Serving size

Calories 2601 Calories from Fat 2062

% Daily Value*

Total Fat 231 g355.3%

Saturated Fat 59.6 g298.1%

Trans Fat 0 g

Cholesterol 349.1 mg

Sodium 3903.6 mg162.7%

Total Carbohydrates 87 g28.9%

Dietary Fiber 8.9 g35.8%

Sugars 21.7 g

Protein 50 g99.4%

Vitamin A 45.3% Vitamin C 51.7%

Calcium 60.7% Iron 27.9%

*Based on a 2000 Calorie diet


1. Fry the tortillas and bend them half ways, to make taco shells. Let them cool and harden.
2. In a bowl, break the eggs and beat them lightly. Season with a little black pepper, to taste.
3. Chop the Chorizo into small pieces.
4. Shred the cheese.
5. Chop the onions.
6. Peel, stone and chop the avocadoes.

7. In a non stick frying pan, add the oil and brown the chorizo. Set aside in a bowl.
8. In another frying pan, heat the butter and sauté’ the onions and jalapenos on medium heat.
9. Add the diced potatoes to the pan and fry until they turn brown.
10. Pour in the chicken/beef stock and stir well. Simmer on low heat for 5-10 minutes, until the liquid is reduced.
11. Add the browned chilli to the pan and mix well, with the potatoes.
12. Pour the beaten eggs, into the pan and stir well to mix with the chilli and potatoes mixture. Allow to cook, until the eggs are set.

13. Take a hard taco shell and fill in the chilli-potato mixture. Top with some shredded cheese and chopped avocado, followed by the Picante sauce.

14. Serve warm for breakfast.