Texas Chorizo and Egg Breakfast Tacos

Introduction

There’s something about spicy chorizo, creamy scrambled eggs, and warm tortillas that just screams Texas comfort. These Texas Chorizo and Egg Breakfast Tacos are made entirely on the Arteflame grill, infusing them with a rich, smoky flavor that sets them apart. With the high heat of the center grill grate for searing and perfect temperature control on the flat cooktop, you’ll make breakfast tacos that are juicy, flavorful and unforgettable.

Ingredients

• 1 lb spicy Mexican chorizo (bulk, not links)
• 8 large eggs
• 2 tablespoons butter
• 1/4 cup chopped green onions
• 1/2 cup shredded cheddar or Mexican blend cheese
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• 8 soft flour or corn tortillas
• 1/2 avocado, sliced (optional)
• Fresh salsa or hot sauce (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Place 3 paper napkins in the fire bowl and pour a little vegetable oil on them.
2. Stack firewood on top of the napkins.
3. Light the napkins and allow the fire to build for about 20 minutes until the grill surface is ready for cooking.

Step 2: Cook the Chorizo

1. Place the chorizo near the hotter part of the cooktop, closer to the center grill grate but not directly on it.
2. Break up the chorizo with a spatula and cook, stirring frequently, until it’s fully browned and crispy, about 10 minutes.
3. Move cooked chorizo to a warm area of the cooktop to keep warm.

Step 3: Scramble the Eggs

1. Add butter to a cooler area of the flat top and let it melt.
2. Crack the eggs directly onto the flat cooktop and scramble with a spatula.
3. Season with salt and pepper and stir gently until eggs are just set, about 3–4 minutes.
4. Sprinkle chopped green onions and cheese over the eggs and stir lightly to combine.

Step 4: Warm the Tortillas

1. Place tortillas on an area of the griddle that isn’t too hot.
2. Let them warm for about 30 seconds per side until soft and toasted.

Step 5: Assemble the Tacos

1. Place a scoop of cooked chorizo on each tortilla.
2. Top with cheesy scrambled eggs.
3. Sprinkle with chopped cilantro.
4. Add optional avocado slices and salsa if desired.

Tips

• Use butter instead of oil for more flavor when cooking eggs.
• Keep chorizo in a warm zone on the griddle to avoid overcooking while preparing eggs.
• Arteflame’s flat top gives a perfect even cook without burning.
• Don’t overcrowd; give each ingredient room to sizzle.
• Pre-chop all ingredients beforehand for a smoother cooking experience.

Variations

1. Tex-Mex Veggie: Replace chorizo with grilled peppers, onions, and black beans for a vegetarian twist.
2. Smoky Bacon & Egg: Substitute chorizo with thick-cut grilled bacon seared on the center grate then finished on the griddle.
3. BBQ Brisket Taco: Replace chorizo with smoked brisket, reheated on the griddle and topped with jalapeño cheddar.
4. Pico Guacamole Tacos: Keep the chorizo but add fresh guacamole and homemade pico de gallo.
5. Hatch Chile & Cheese: Mix in chopped roasted Hatch chiles and pepper jack cheese with the eggs.

Conclusion

This Texas Chorizo and Egg Breakfast Taco recipe makes the most of what the Arteflame grill offers—high heat searing, precise temperature control, and a wide cooktop that lets you cook everything at once, outdoors and all in one place. It’s the ultimate breakfast taco experience that’s big on bold flavors and even bigger on Texas-sized satisfaction.

Best pairings

• Fresh squeezed orange juice or a spicy michelada
• Grilled hash browns or crispy Arteflame skillet potatoes
• Grilled fruit salsa (pineapple, peaches, or mango)
• Creamy jalapeño sauce or tomatillo salsa
• Side of charred street corn with cotija cheese