Blackstone Smashed Chorizo Breakfast Tacos
For breakfast, brunch, or good old breakfast-for-dinner you can’t go wrong with this griddle recipe for Blackstone Smashed Chorizo Breakfast Tacos!
Two of my secret ingredients here is using this Cacique brand of chorizo because it spreads easily on the tortillas and is super flavorful with the perfect amount of spice.
And the second is adding heavy cream to the eggs, because… well it’s heavy cream and just makes everything better 😉
How to make Blackstone Smashed Chorizo Breakfast Tacos
First crack 5 eggs in a bowl and add 1/4 cup heavy cream, kosher salt, and pepper.
Then just beat with a fork.
Next spread 2 (9-ounce) packages of the chorizo onto 8 soft taco size flour tortillas.
Set all your ingredients on a tray to carry outside to your griddle.
Most of what you see here are my toppings of choice… mix it up and add whatever toppings you prefer to your tacos.
Preheat the Blackstone griddle or flat top grill to medium low.
Add some butter and once melted slowly pour the eggs.
Use your spatulas to contain the eggs and cook them for a few minutes until scrambled.
Scoot the eggs to the side or remove from the griddle.
Raise the griddle heat to medium and place the chorizo tortillas on the griddle, chorizo side down.
These will cook for about 4 to 5 minutes.
Carefully flip them, and if you lose some chorizo during this process no worries, just add the chorizo right back on the tortillas.
Those charred crispy bits were the BEST!
Cook for 2 more minutes after flipping and add toppings of choice.
I added cilantro lime taco sauce, cotija cheese, cilantro, pickled red onions, and a squeeze of lime to my Blackstone Smashed Chorizo Breakfast Tacos!
If you like Blackstone Smashed Chorizo Breakfast Tacos, you might also like these griddle recipes…
Blackstone Chorizo Biscuits and Gravy
Blackstone BBQ Street Corn Tacos
Ohhhh and Blackstone Chorizo Potatoes and Eggs
Blackstone Smashed Taco Recipes
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Blackstone Smashed Chorizo Breakfast Tacos
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 5 eggs
- 1/4 cup heavy cream or milk
- kosher salt, pepper
- 2 (9-ounce) packages ground chorizo sausage (I used Cacique)
- 8 soft taco size flour tortillas
- 2 tablespoons butter
- Toppings of choice: cheese, lime wedges, taco sauce, sour cream, salsa, cilantro, pickled red onions
Instructions
- Crack the eggs in a bowl, add the heavy cream or milk, kosher salt, and pepper. Beat with fork.
- Spread the chorizo sausage on one side of each tortilla. Use a spoon to spread it evenly. Picture example in post above.
- Preheat your griddle to medium low. Add the butter and once melted slowly pour the eggs, using your spatula to keep the eggs contained. Cook 2 to 3 minutes, scrambling with spatulas. Remove eggs or scoot them to the edge of the griddle.
- Raise the griddle heat to medium. Place the tortillas on the griddle, chorizo side down. Cook 4 to 5 minutes, flip, and cook another 2 minutes.
- Add the scrambled eggs to the tacos and any additional toppings of choice such as cheese, lime wedges, taco sauce, sour cream, salsa, cilantro, and/or pickled red onions.
My new Blackstone Griddle Cookbook is now available on Amazon!
