Weeknight Egg and Chorizo Tacos

Contortionist’s Folded Egg and Chorizo Tacos


  1. HEAT one tablespoon of olive oil in a skillet over medium heat. ADD potatoes and COOK for 5 minutes.

  2. ADD chorizo and stir, BREAKING it up with a large spoon. ADD salt and continue STIRRING until chorizo and potatoes cook thoroughly. REMOVE from heat and DISCARD any extra grease.

  3. HEAT remaining olive oil in a separate pan over medium heat. POUR eggs into the skillet. As eggs begin to SET, gently stir the eggs across the pan, forming large soft curds. Continue COOKING until no visible liquid egg remains. REMOVE from heat.

  4. FILL each tortilla with egg and potato mixture. TOP each with a dollop of sour cream and a cilantro sprig.


  • 4 large EGGS, beaten
  • 2 Tbsp. olive oil, divided
  • 1 1/2 cups russet potatoes, chopped
  • 1/3 cup beef chorizo
  • 1/4 tsp. salt
  • 8 corn tortillas, warmed
  • 1/2 cup sour cream
  • 2 oz. cilantro


Serve with rice and beans for a new weeknight favorite.


Try different types of chorizo such as pork or soy for a different taste.

Add some heat by adding a tablespoon of chipotle sauce to the egg mixture.


This recipe is an excellent source of protein and choline and a good source of vitamin A and folate.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.