Breakfast Tacos with Spicy Quinoa Chorizo
Have I mention just how much we love breakfast tacos in the Price household? No really, it’s a problem. After we lived in Austin, TX for a couple years, we were absolutely spoiled with the endless breakfast taco options. Not to mention that I’m convinced most people run in that town just to eat breakfast tacos in the morning. With that said, when we moved back to Atlanta, we did not realize how dependent we had become on those delicious little savory foil packs of heaven. It wasn’t until we moved into our house, which so happens to be situated just a few miles away from Buford Highway, that we finally discovered El Taco Veloz.
If you live in Atlanta and you have not been eating your way down Buford Highway, shame on you. This road holds more hole-the-wall gems than any place I have ever visited/lived and El Taco Veloz did not disappoint! The egg and chorizo taco really brought us back to our Austin days and I often wake up on Saturdays, craving said taco. The problem with this is 1. I don’t always want to go out and spend the money on tacos I already have the fixings for and 2. I don’t really eat real chorizo anymore. Eventually we found Trader Joe’s Soyrizo and we LOVE it, but unfortunately we are not located near a convenient Trader Joe’s.
So, I had my usual weekend breakfast taco craving and I happened to have left over cooked quinoa. I often will cook one cup of quinoa with no seasoning so that I can use it throughout the week in breakfasts, salads, sides, etc. Because I really, really wanted the chorizo flavor in the tacos I was about to make, I ended up winging it. I had no idea how this was going to turn out, but I am SO happy I tried it out! Not only did the chipotle chile powder add that smoky flavor, but the quinoa actually gave a chorizo-esque texture.
Needless to say, this will be my new go to weekend breakfast recipe.
Prep Time: 20m
Cook Time: 15m
Total Time: 35m
Yield: 4 tacos
SPICY QUINOA "CHORIZO"
- 1 cup cooked quinoa *(1 cup uncooked quinoa, yields 3 cups cooked)
- 1/2 teaspoon extra virgin olive oil
- 2 teaspoons mild taco sauce
- 1 teaspoon chipotle chile powder
- 1/2 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 8 small corn tortillas
- 4 eggs
- 2 splashes milk of choice (unsweetened almond or soy milk for ovo-vegetarian)
- 1 teaspoon extra virgin olive oil
- 1/4 yellow onion, diced
- salt , to taste
- Spicy Salsa Verde
- Set oven to warm or 170º. Heat up a medium-large pan on medium high heat, NO oil. Place tortillas, one at a time, on the pan until heated through. Flip halfway through. This makes the tortillas more pliable and they will not fall apart while you eat your taco. Place on an oven friendly plate and hold warm until your taco fillings are done cooking.
SPICY QUINOA "CHORIZO"
- Heat olive oil in a small pan over medium heat.
- Combine all spices in a small bowl. Add quinoa, taco sauce, and spices into the pan. Stir until heated through. Set aside.
- Heat olive oil on low in a medium pan. Whisk eggs, milk, and a dash of salt together in a measuring cup or bowl until combined. Pour eggs into heated pan. Let sit until the edges begin to cook.
- Slowly comb each side down into the middle of the pan to create a creamy texture to the eggs. Keep folding until the eggs have cooked through. Be careful not to brown the eggs. You still want them light and fluffy, not tough.
- Remove tortilla plate and use two tortillas per taco. Fill each taco with the quinoa "chorizo" first, egg, then onions. Top with your favorite spicy salsa verde, cheese, or avocado and enjoy!