SEIS KITCHEN: Chorizo & Potato Breakfast Tacos

Tacos aren't just for dinner anymore and Seis Kitchen has a great recipe for Chorizo & Potato Breakfast Tacos.

Tacos aren’t just for dinner anymore.

In fact, we don’t think there will ever come a time when we would pass on a plate of them.

Seis Kitchen in Tucson offers award-winning regional Mexican cuisine from six culinary regions of Mexico.

One of their signature dishes is Chorizo & Potato Breakfast Tacos and we have the recipe below.

You can find the recipe for Breakfast Tacos Tocino HERE.

Chorizo & Potato Breakfast Tacos

By Seis Kitchen


  • 2 cups small diced potatoes
  • 1 cup small diced onion
  • 3/4 pound Mexican chorizo
  • 8 large corn tortillas
  • 2 Tbsp oil
  • 1/2 cup crumbled queso fresco
  • 1/2 cup minced red onion
  • 1/4 cup minced cilantro
  • Chipotle aioli, to taste
  • Sriracha hot sauce, to taste


  • Heat oil on medium/low in large skillet. Add diced potatoes and cook until potatoes begin to soften. Add diced onion and cook a 3-4 minutes longer until both potatoes and onions begin to brown on the edges. Remove from heat and set aside.
  • Return skillet to stove and add chorizo, cooking at low heat so that it renders without scorching. Stir regularly to break down the chorizo and cook evenly, about 8 minutes. Turn off heat.
  • Pour off any excess fat from chorizo and add the cooked potatoes and onions to the skillet. Mix the chorizo and potato mixture well to combine.
  • Spoon mixture into warmed corn tortillas and top each with a generous sprinkle of queso fresco, some fresh onion, cilantro, chipotle aioli and sriracha to tour taste.