29+ Must-Try Authentic Mexican Breakfast Tacos Recipes to Spice Up Your Mornings

If you’ve ever found yourself yearning for the bold, savory flavors of Mexican cuisine to start your day, you’re in the right place.

Breakfast tacos are an integral part of Mexican culinary culture and offer an unbeatable combination of taste, texture, and heartiness to fuel your morning.

Whether you prefer eggs, chorizo, or a blend of fresh veggies, Mexican breakfast tacos provide endless possibilities.

In this post, we’ve curated a list of 29+ authentic Mexican breakfast taco recipes that showcase the diversity and richness of this beloved dish. From classic favorites to creative twists, these recipes are sure to satisfy your taco cravings and elevate your breakfast game.

So, grab your tortillas, and let’s dive into the vibrant world of Mexican breakfast tacos!

29+ Must-Try Authentic Mexican Breakfast Tacos Recipes to Spice Up Your Mornings

With these 29+ authentic Mexican breakfast taco recipes, you now have a world of flavors at your fingertips to explore and enjoy.

Whether you’re in the mood for something spicy, cheesy, or packed with protein, these recipes will bring the vibrant, rich flavors of Mexico right to your kitchen.

The versatility of breakfast tacos allows for endless customization, so feel free to experiment and make them your own.

Start your mornings with these delicious creations, and soon enough, breakfast tacos will become your new favorite way to begin the day.

Chorizo y Huevos Tacos

Chorizo y Huevos Tacos are a classic Mexican breakfast combination, known for their spicy, savory flavors. This dish pairs crumbled, spicy chorizo with scrambled eggs, creating a delicious, hearty taco filling. Perfect for a morning pick-me-up, these tacos can be topped with fresh cilantro, diced onions, and a squeeze of lime for an extra burst of flavor.

Ingredients:

• 4 corn tortillas
• 200g Mexican chorizo, casings removed
• 4 large eggs
• 1 tablespoon vegetable oil
• 1/4 cup diced onion
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions:

1. In a skillet, heat vegetable oil over medium heat. Add the chorizo and cook, breaking it up with a spoon, until it is browned and cooked through (about 5-7 minutes).
2. While the chorizo cooks, crack the eggs into a bowl, season with salt and pepper, and whisk until smooth.
3. Once the chorizo is cooked, remove it from the skillet and set aside. In the same skillet, add the whisked eggs and cook, stirring gently, until they are scrambled and cooked through (about 3-4 minutes).
4. Add the cooked chorizo back into the skillet and stir to combine with the eggs. Adjust seasoning as needed.
5. Warm the tortillas on a griddle or in the microwave.
6. To assemble, place a spoonful of the chorizo and scrambled egg mixture onto each tortilla. Top with fresh cilantro, diced onions, and a squeeze of lime juice.
7. Serve immediately.

Chorizo y Huevos Tacos are a flavorful and satisfying breakfast that combines the rich spiciness of chorizo with the creamy texture of scrambled eggs. They’re simple to make but packed with deliciousness, making them an ideal choice for a quick morning meal. The freshness of cilantro and the tang of lime add brightness to balance the rich flavors, turning this dish into a true Mexican comfort food experience.

Tacos de Bistec con Nopales

Tacos de Bistec con Nopales feature tender beef steak paired with juicy, slightly tangy cactus pads (nopales). A quintessential part of Mexican breakfast tacos, this combination is hearty, flavorful, and full of vibrant colors. The steak is usually grilled or pan-seared, while the nopales are cooked until tender and then tossed with onions, creating a fresh, light topping.

Ingredients:

• 4 corn tortillas
• 300g beef steak (such as flank steak or sirloin)
• 2 cactus pads (nopales), peeled and sliced
• 1/4 large onion, thinly sliced
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Salsa verde (optional)

Instructions:

1. Season the beef steak with salt, pepper, and a bit of oil. Grill or pan-sear the steak over medium-high heat for about 4-5 minutes per side, or until it reaches your desired doneness.
2. While the steak cooks, heat a tablespoon of oil in a separate pan over medium heat. Add the sliced nopales and cook for about 5 minutes until tender. Add the onions and garlic, and cook for another 2-3 minutes until softened. Season with salt and pepper.
3. Once the steak is done, let it rest for a few minutes before slicing it thinly against the grain.
4. Warm the tortillas in a skillet or microwave.
5. To assemble the tacos, place a few slices of steak on each tortilla, then top with the nopales and onion mixture. Garnish with fresh cilantro and a drizzle of salsa verde if desired.
6. Serve hot.

Tacos de Bistec con Nopales bring together the savory richness of grilled steak with the earthy, tangy flavor of cactus. The combination of textures, from the tender beef to the slightly crispy nopal, makes each bite an explosion of flavor. This taco is perfect for those looking for a filling, nutritious breakfast, and it’s an excellent way to enjoy a traditional Mexican dish with a refreshing twist. Add a bit of salsa for an extra kick, and you’ve got a winner.

Tacos de Frijoles Refritos con Queso

Tacos de Frijoles Refritos con Queso are a simple yet beloved breakfast option in Mexican households. Creamy refried beans, often prepared with a touch of onion and garlic, are spread on warm tortillas and topped with melted cheese. These tacos are comforting and filling, offering a vegetarian-friendly alternative to meat-filled tacos. They’re often served with fresh toppings like lettuce, tomatoes, and a dash of salsa.

Ingredients:

• 4 corn tortillas
• 1 can (15 oz) refried beans
• 1 tablespoon vegetable oil
• 1/4 onion, finely chopped
• 1/4 cup shredded cheese (such as Oaxaca or queso fresco)
• 1/4 cup lettuce, shredded
• 1/4 cup tomato, diced
• 1/4 cup crema or sour cream (optional)
• Salt and pepper to taste

Instructions:

1. Heat vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened and golden (about 3 minutes).
2. Add the refried beans to the skillet and stir to combine with the onion. Cook for 3-4 minutes, stirring occasionally, until heated through. Season with salt and pepper to taste.
3. Warm the tortillas on a griddle or in the microwave.
4. To assemble the tacos, spread a generous spoonful of the refried beans onto each tortilla. Top with shredded cheese and let it melt slightly.
5. Add fresh lettuce, diced tomatoes, and a drizzle of crema or sour cream, if desired.
6. Serve immediately.

Tacos de Frijoles Refritos con Queso offer a warm, satisfying breakfast with the perfect balance of creamy beans and melted cheese. The simplicity of the ingredients doesn’t detract from the richness of the flavors, and the fresh toppings provide a refreshing contrast to the hearty beans. These tacos are perfect for those looking for a quick, filling breakfast that doesn’t require meat but still delivers plenty of flavor. The versatility of this recipe also makes it ideal for customizing with different toppings or adding a dash of salsa for some heat.

Tacos de Machaca con Huevo

Tacos de Machaca con Huevo are a traditional Mexican breakfast dish that combines the rich flavor of shredded dried beef (machaca) with scrambled eggs. The beef is typically slow-cooked and shredded, resulting in a tender and flavorful filling that pairs beautifully with the lightness of eggs. Often enjoyed with hot salsa and a sprinkle of fresh herbs, these tacos make for a delicious and filling morning meal.

Ingredients:

• 4 corn tortillas
• 250g dried beef (machaca), shredded
• 4 large eggs
• 1 tablespoon vegetable oil
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1 jalapeño, finely chopped (optional)
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Salsa roja (optional)

Instructions:

1. In a skillet, heat vegetable oil over medium heat. Add the shredded machaca and cook for 3-4 minutes until heated through. If the machaca is very dry, you can add a little water to rehydrate it.
2. While the machaca cooks, crack the eggs into a bowl, whisk with salt and pepper, and set aside.
3. In the same skillet, push the machaca to one side and scramble the eggs in the empty space. Cook until the eggs are set but still soft, about 3-4 minutes.
4. Mix the scrambled eggs with the machaca. Add diced onion, tomato, and jalapeño if using. Stir to combine and cook for another 2-3 minutes, adjusting seasoning as needed.
5. Warm the tortillas on a griddle or in the microwave.
6. To assemble, spoon the machaca and egg mixture into each tortilla. Top with fresh cilantro and salsa if desired.
7. Serve immediately.

Tacos de Machaca con Huevo are a fulfilling and flavorful choice for breakfast. The combination of savory shredded beef and fluffy scrambled eggs provides a satisfying meal that is both rich and comforting. The freshness of the onions, tomatoes, and cilantro adds brightness to the dish, while the optional salsa gives it a spicy kick. Whether served at home or enjoyed on the go, these tacos are an excellent way to start the day.

Tacos de Papas con Chorizo

Tacos de Papas con Chorizo are a delightful Mexican breakfast option, blending the mild, creamy texture of potatoes with the bold and spicy flavors of chorizo. The potatoes are diced and cooked until golden and crispy, while the chorizo adds a zesty, savory element. This combination creates a well-balanced taco that is both hearty and comforting, ideal for a satisfying breakfast.

Ingredients:

• 4 corn tortillas
• 2 medium potatoes, peeled and diced
• 200g Mexican chorizo, crumbled
• 1 tablespoon vegetable oil
• 1/4 cup chopped onion
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salsa roja or salsa verde (optional)
• Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 8-10 minutes until they are golden and crispy. Season with salt and pepper.
2. While the potatoes cook, heat another pan over medium heat. Add the chorizo and cook, breaking it up with a spoon, for about 5-7 minutes until it is browned and cooked through.
3. Once the chorizo is ready, add it to the potatoes and stir to combine. Add the chopped onion and cook for another 2-3 minutes until the onion softens and becomes translucent.
4. Warm the tortillas on a griddle or in the microwave.
5. To assemble, spoon the potato and chorizo mixture onto each tortilla. Top with fresh cilantro and a squeeze of lime. Add salsa if desired for an extra kick.
6. Serve immediately.

Tacos de Papas con Chorizo are a perfect breakfast for anyone craving a savory, satisfying start to the day. The crispy potatoes complement the spicy chorizo, creating a hearty filling that’s both comforting and flavorful. The freshness of cilantro and lime balances the richness of the chorizo, making these tacos an unforgettable morning treat. Whether you enjoy them with or without salsa, they are sure to please your taste buds and keep you full for hours.

Tacos de Tinga de Pollo

Tacos de Tinga de Pollo are made with shredded chicken cooked in a rich and smoky tomato-based sauce, flavored with chipotle peppers, onions, and garlic. The result is a dish that’s bursting with bold flavors and a perfect amount of heat. Served on soft tortillas and topped with crema or fresh avocado, these tacos are a popular choice for breakfast in many Mexican households.

Ingredients:

• 4 corn tortillas
• 2 chicken breasts, cooked and shredded
• 1 tablespoon vegetable oil
• 1/2 onion, thinly sliced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crema or sour cream (optional)
• 1 avocado, sliced (optional)

Instructions:

1. In a large skillet, heat vegetable oil over medium heat. Add the sliced onion and cook for 3-4 minutes until softened. Add the garlic and cook for another minute until fragrant.
2. Add the diced tomatoes, chipotle peppers, cumin, salt, and pepper to the skillet. Stir to combine and simmer for about 5 minutes, letting the sauce reduce slightly.
3. Add the shredded chicken to the skillet and mix well to coat in the sauce. Simmer for another 5-7 minutes until the chicken is fully heated through and the sauce has thickened.
4. Warm the tortillas on a griddle or in the microwave.
5. To assemble, spoon the tinga de pollo onto each tortilla. Top with fresh cilantro, a dollop of crema, and slices of avocado if desired.
6. Serve immediately.

Tacos de Tinga de Pollo are a flavorful and satisfying choice for breakfast, combining the smoky, spicy goodness of chipotle peppers with tender chicken. The creamy crema and rich avocado provide the perfect contrast to the heat and acidity of the sauce, adding depth and balance. This taco is ideal for those looking for a dish with layers of flavor that will keep you full and energized throughout the morning. Whether enjoyed with a cup of coffee or a cold drink, these tacos make for a delightful start to any day.

Tacos de Elote y Queso

Tacos de Elote y Queso are a delicious vegetarian option for breakfast, featuring sweet corn combined with creamy cheese, all wrapped in soft corn tortillas. The sweetness of the corn contrasts beautifully with the saltiness of the cheese, creating a comforting and flavorful taco that’s perfect for those seeking something light yet filling. Topped with a dash of chili powder and lime, these tacos are a delightful way to enjoy the flavors of Mexican street food in the morning.

Ingredients:

• 4 corn tortillas
• 2 cups fresh corn kernels (or 1 can of corn, drained)
• 1/2 cup queso fresco, crumbled
• 1 tablespoon butter
• 1/4 teaspoon chili powder
• 1 lime, cut into wedges
• Salt and pepper to taste
• 1/4 cup cilantro, chopped (optional)

Instructions:

1. In a skillet, melt the butter over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they become golden and slightly caramelized. Season with salt, pepper, and chili powder.
2. Remove from heat and set aside.
3. Warm the tortillas on a griddle or in the microwave.
4. To assemble, place a generous spoonful of the cooked corn mixture on each tortilla. Top with crumbled queso fresco and a squeeze of fresh lime juice. Garnish with chopped cilantro if desired.
5. Serve immediately.

Tacos de Elote y Queso bring together the sweetness of corn and the richness of cheese in a simple but satisfying dish. The combination of flavors is enhanced by the light kick of chili powder and the tang of lime, offering a refreshing yet hearty breakfast. These tacos are easy to prepare and ideal for a vegetarian meal, and the toppings can be customized to suit your preferences. Whether served for breakfast or as a snack, these tacos provide a taste of traditional Mexican street food in the comfort of your home.

Tacos de Pescado (Fish Tacos)

Tacos de Pescado are a light and flavorful Mexican breakfast option that features battered or grilled fish, paired with crisp cabbage and a creamy sauce. Often associated with coastal regions, these tacos offer a refreshing yet satisfying start to the day. The fish provides a mild, flaky texture, while the tangy slaw and zesty sauce add layers of flavor, making them a popular choice for breakfast or brunch.

Ingredients:

• 4 small flour tortillas
• 2 fish fillets (white fish like tilapia or cod works best)
• 1/2 cup all-purpose flour
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Vegetable oil for frying
• 1 cup shredded cabbage
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 teaspoon hot sauce (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. In a shallow bowl, mix the flour, paprika, garlic powder, salt, and pepper. Coat the fish fillets with this mixture.
2. Heat vegetable oil in a skillet over medium-high heat. Fry the fish fillets for 3-4 minutes on each side until golden brown and crispy. Remove from the skillet and drain on paper towels.
3. In a small bowl, mix the mayonnaise, lime juice, and hot sauce (if using). Adjust seasoning to taste.
4. In a separate bowl, toss the shredded cabbage with a pinch of salt and a drizzle of lime juice for a simple slaw.
5. Warm the tortillas on a griddle or in the microwave.
6. To assemble, place a piece of fried fish on each tortilla, then top with a spoonful of the slaw and a drizzle of the creamy sauce.
7. Garnish with fresh cilantro and serve with lime wedges.

Tacos de Pescado offer a perfect balance of textures and flavors, with the crispy fish, crunchy slaw, and creamy sauce creating a satisfying breakfast taco. The tanginess of the cabbage and the lime complements the mild fish, while the hot sauce adds a little heat if desired. This light yet flavorful breakfast taco brings the vibrant flavors of coastal Mexico to your table, making it an excellent choice for anyone looking for a fresh, delicious start to the day.

Tacos de Longaniza con Papas

Tacos de Longaniza con Papas are a savory breakfast taco made with spicy Mexican sausage (longaniza) and potatoes. The sausage imparts a rich, smoky flavor, while the potatoes add a comforting, hearty texture. This dish is a favorite in many Mexican households for its satisfying and bold flavors, often paired with fresh cilantro, salsa, and a squeeze of lime.

Ingredients:

• 4 corn tortillas
• 200g longaniza sausage, casing removed
• 2 medium potatoes, peeled and diced
• 1 tablespoon vegetable oil
• 1/4 onion, finely chopped
• Salt and pepper to taste
• 1/4 cup cilantro, chopped
• Salsa roja or salsa verde (optional)
• 1 lime, cut into wedges

Instructions:

1. In a skillet, heat vegetable oil over medium heat. Add the diced potatoes and cook for about 8-10 minutes, stirring occasionally, until they are golden and crispy. Season with salt and pepper. Remove and set aside.
2. In the same skillet, add the longaniza sausage and cook, breaking it up with a spoon, for 5-7 minutes until browned and cooked through.
3. Add the cooked potatoes back into the skillet with the sausage, then stir to combine. Add the chopped onion and cook for an additional 2-3 minutes until the onion softens.
4. Warm the tortillas on a griddle or in the microwave.
5. To assemble, spoon the longaniza and potato mixture onto each tortilla. Top with fresh cilantro and a squeeze of lime juice. Add salsa if desired for extra flavor.
6. Serve immediately.

Tacos de Longaniza con Papas are a bold, satisfying breakfast taco that combines the smoky spiciness of longaniza sausage with the comforting texture of potatoes. The savory flavors come together beautifully, and the freshness of cilantro and lime brightens the dish. These tacos are perfect for those seeking a hearty breakfast packed with flavor and are ideal for any occasion, from casual mornings to weekend brunches. Add salsa for an extra kick, and you’ve got a filling, flavorful taco experience.

Tacos de Carne Asada

Tacos de Carne Asada are a classic Mexican dish known for their tender, marinated grilled steak, bursting with smoky and savory flavors. The steak is usually marinated with citrus juices, garlic, and spices, then grilled to perfection and served in soft corn tortillas. Topped with fresh onions, cilantro, and a squeeze of lime, these tacos are a perfect choice for a flavorful and filling breakfast.

Ingredients:

• 4 corn tortillas
• 500g flank steak or skirt steak
• 2 cloves garlic, minced
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup diced onions
• 1 lime, cut into wedges
• Salsa (optional)

Instructions:

1. In a small bowl, mix the garlic, orange juice, lime juice, soy sauce, olive oil, cumin, chili powder, salt, and pepper to create the marinade.
2. Place the steak in a shallow dish or ziplock bag, and pour the marinade over the meat. Let it marinate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill or a skillet over medium-high heat. Grill the steak for about 4-5 minutes per side, or until it reaches your desired level of doneness.
4. Let the steak rest for a few minutes, then slice it thinly against the grain.
5. Warm the tortillas on a griddle or in the microwave.
6. To assemble, place a few slices of carne asada on each tortilla. Top with diced onions, chopped cilantro, and a squeeze of lime juice.
7. Serve with salsa on the side if desired.

Tacos de Carne Asada offer an irresistible combination of smoky, tender beef and fresh, zesty toppings. The marinade infuses the steak with a perfect balance of citrus and spices, while the toppings of cilantro, onions, and lime bring brightness and freshness to every bite. These tacos are an ideal breakfast choice when you’re craving something hearty and packed with flavor. With or without salsa, they’re sure to be a hit with anyone looking for a satisfying start to the day.

Tacos de Huevo con Chiles Rojos

Tacos de Huevo con Chiles Rojos are a fiery yet comforting breakfast taco, featuring scrambled eggs cooked with dried red chiles and a flavorful tomato-based sauce. This dish offers a combination of spiciness from the chiles and the richness of the eggs, making it a perfect Mexican breakfast to energize you for the day. It’s simple, savory, and bursting with flavor, and you can adjust the level of heat to your liking.

Ingredients:

• 4 corn tortillas
• 4 large eggs
• 2 dried ancho chiles
• 1 small tomato, diced
• 1/4 onion, chopped
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions:

1. Start by removing the stems and seeds from the dried ancho chiles. Toast the chiles lightly in a hot, dry skillet for about 1-2 minutes until fragrant.
2. Once toasted, place the chiles in a bowl of hot water to rehydrate for about 10 minutes. Afterward, blend the chiles with the diced tomato, onion, garlic, and a pinch of salt until smooth.
3. In a skillet, heat the vegetable oil over medium heat. Add the chile sauce and cook for 5 minutes, stirring occasionally to let the flavors combine.
4. Crack the eggs into a bowl, season with salt and pepper, and whisk well.
5. Pour the eggs into the skillet with the chile sauce, and cook while gently stirring to scramble the eggs until they are fully cooked, about 3-4 minutes.
6. Warm the tortillas on a griddle or in the microwave.
7. To assemble, spoon the scrambled eggs and chile sauce mixture onto each tortilla. Garnish with fresh cilantro and a squeeze of lime.
8. Serve immediately.

Tacos de Huevo con Chiles Rojos offer a perfect balance of heat and comfort, with the smoky flavor of the ancho chiles infusing the eggs. The dish is rich, savory, and just spicy enough to wake up your senses in the morning. The freshness of the cilantro and the tang of lime add a refreshing contrast to the deep, spicy flavors, making this taco a well-rounded and satisfying meal. Whether you’re a spice lover or just looking for something different, these tacos are sure to become a favorite breakfast.

Tacos de Tinga de Res

Tacos de Tinga de Res are made with slow-cooked shredded beef in a smoky, chipotle tomato sauce. The beef is tender and infused with the deep flavors of chipotle and garlic, making for a flavorful filling that’s perfect for breakfast. Topped with fresh onion and cilantro, these tacos are a satisfying and hearty way to start your day, offering a nice combination of spice, smoke, and richness.

Ingredients:

• 4 corn tortillas
• 500g beef chuck or brisket
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 chipotle peppers in adobo sauce, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the beef and brown it on all sides for about 5-7 minutes.
2. Add the chopped onion and garlic to the pot and sauté for about 3 minutes until softened.
3. Add the diced tomatoes, chipotle peppers, cumin, oregano, salt, and pepper. Stir to combine, then add enough water to cover the beef. Bring to a boil, then reduce the heat and simmer for 2-3 hours, until the beef is very tender.
4. Once the beef is cooked, shred it using two forks. Return the shredded beef to the pot with the sauce and cook for another 10-15 minutes to allow the flavors to meld together.
5. Warm the tortillas on a griddle or in the microwave.
6. To assemble, place a generous spoonful of the tinga de res on each tortilla. Top with fresh cilantro and a squeeze of lime juice.
7. Serve immediately.

Tacos de Tinga de Res bring the smoky richness of chipotle-flavored beef to your breakfast table, offering a satisfying and flavorful start to the day. The slow-cooked beef absorbs the deep, spicy sauce, making each bite tender and bursting with flavor. Topped with cilantro and lime, these tacos offer a well-rounded combination of spice, smoke, and freshness. Perfect for a filling breakfast, this taco is sure to be a hit with anyone who enjoys bold flavors and hearty meals to kick off their morning.

Tacos de Alambre

Tacos de Alambre are a beloved Mexican breakfast taco featuring a savory combination of grilled meat, bacon, bell peppers, onions, and melted cheese. This filling and hearty taco brings together smoky, savory flavors from the grilled meat and bacon, paired with the freshness of vegetables and the gooey richness of cheese. It’s a flavorful and indulgent breakfast taco that is perfect for those craving a bit of everything in one bite.

Ingredients:

• 4 flour tortillas
• 300g beef or chicken (grilled or pan-fried), cut into strips
• 4 slices bacon, chopped
• 1/2 onion, thinly sliced
• 1 bell pepper, sliced
• 1/2 cup melted cheese (cheddar or Oaxaca cheese works best)
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• Salsa roja or salsa verde (optional)

Instructions:

1. In a large skillet, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving a little bacon fat in the pan.
2. Add the sliced onion and bell pepper to the skillet and sauté for about 3-4 minutes until softened.
3. Add the cooked beef or chicken strips to the skillet and stir to combine with the vegetables. Season with salt and pepper, and cook for another 3-4 minutes.
4. Pour the melted cheese over the mixture and let it melt, stirring to coat everything evenly.
5. Warm the tortillas on a griddle or in the microwave.
6. To assemble, spoon the alambre mixture onto each tortilla, topping with fresh cilantro. Add salsa if desired.
7. Serve immediately.

Tacos de Alambre are a deliciously rich breakfast option that combines grilled meat, crispy bacon, sautéed vegetables, and melted cheese in a warm tortilla. The flavor profile is savory, smoky, and satisfying, making this taco perfect for a filling breakfast. Whether you enjoy it with or without salsa, the combination of textures and tastes is sure to delight your taste buds. This taco is ideal for those looking for a hearty and indulgent start to the day.

Tacos de Chicharrón Prensado

Tacos de Chicharrón Prensado offer a flavorful and unique breakfast experience with their pressed pork skin filling. Chicharrón prensado, or pressed pork cracklings, are slow-cooked and then pressed into a compact form, giving them a hearty, satisfying texture. The combination of crunchy and tender pork with the tanginess of salsa and fresh toppings creates a perfectly balanced taco. It’s an excellent choice for anyone seeking a distinctive and filling breakfast.

Ingredients:

• 4 corn tortillas
• 300g chicharrón prensado (pressed pork skin)
• 1 tablespoon vegetable oil
• 1/2 onion, finely chopped
• 1 clove garlic, minced
• 1/2 cup salsa verde
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• Salt and pepper to taste

Instructions:

1. In a skillet, heat vegetable oil over medium heat. Add the chicharrón prensado and cook for about 5-7 minutes, until it becomes crispy and slightly golden. Season with salt and pepper.
2. Add the chopped onion and garlic to the skillet, and sauté for another 3-4 minutes until softened.
3. Pour in the salsa verde and stir to combine. Let the mixture cook for an additional 3-5 minutes to allow the flavors to meld together.
4. Warm the tortillas on a griddle or in the microwave.
5. To assemble, spoon the chicharrón prensado mixture onto each tortilla, topping with fresh cilantro and a squeeze of lime juice.
6. Serve immediately.

Tacos de Chicharrón Prensado offer a unique and satisfying breakfast experience with their crispy, tender pork filling. The combination of rich chicharrón and tangy salsa verde provides a perfect balance of flavors and textures. The freshness of cilantro and lime adds brightness and contrast, making this taco a fulfilling and flavorful choice. If you’re looking to try something different for breakfast, this taco brings the bold, delicious flavors of traditional Mexican cooking to your table.

Tacos de Frijoles Refritos con Queso

Tacos de Frijoles Refritos con Queso are a comforting and simple Mexican breakfast taco, perfect for those seeking a quick, satisfying meal. Refried beans, often a staple in Mexican cuisine, are spread onto a soft tortilla and topped with melted cheese. The creamy texture of the beans combined with the gooey cheese creates a warm, hearty filling, perfect for a delicious and affordable breakfast.

Ingredients:

• 4 corn tortillas
• 1 can (15 oz) refried beans
• 1/2 cup shredded cheese (cheddar, Oaxaca, or your favorite cheese)
• 1 tablespoon vegetable oil
• 1/4 cup fresh cilantro, chopped
• Salsa roja or salsa verde (optional)
• Salt and pepper to taste
• 1 lime, cut into wedges

Instructions:

1. In a small pot, heat the refried beans over medium heat, stirring occasionally to avoid sticking. Add salt and pepper to taste.
2. In a skillet, heat vegetable oil over medium heat. Warm the tortillas for about 1 minute on each side until soft and pliable.
3. To assemble, spread a spoonful of warm refried beans onto each tortilla. Top with a generous amount of shredded cheese.
4. Fold the tortilla to enclose the beans and cheese. Cook the taco in the skillet for 2-3 minutes on each side until the cheese is melted and the tortilla is golden and crispy.
5. Garnish with fresh cilantro and a squeeze of lime juice. Serve with salsa on the side if desired.

Tacos de Frijoles Refritos con Queso are a simple yet satisfying breakfast option. The creamy refried beans combined with melted cheese create a comforting and flavorful filling, while the crispy tortilla adds a delightful texture. Whether you enjoy them with salsa or just as they are, these tacos offer a quick and hearty meal that’s perfect for busy mornings or a laid-back breakfast. This dish is a wonderful example of the comforting and flavorful simplicity found in Mexican cuisine.

Note: More recipes are coming soon!