Blanco Breakfast Tacos Recipe

Name: Blanco Breakfast Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces chorizo; 1 medium onion, chopped; 3 garlic cloves, minced; 1/2 green bell pepper, chopped; 1 small waxy red potato, boiled, peeled, and diced; 1/2 teaspoon dried sage; 1/2 cup corn kernels, fresh or frozen; 1/2 cup beef stock; Salt to taste; 12 flour tortillas, preferably medium-thick and about 6 inches in diameter, warmed; Melted butter; 4 ounces mild cheddar cheese, grated; 4 ounces pepper jack or Monterey jack cheese, grated; Pico de Gallo or other favorite salsa; Chopped fresh cilantro (optional)

Servings: persons

12 ounces chorizo
1 medium onion, chopped
3 garlic cloves, minced
1/2 green bell pepper, chopped
1 small waxy red potato, boiled, peeled, and diced
1/2 teaspoon dried sage
1/2 cup corn kernels, fresh or frozen
1/2 cup beef stock
Salt to taste
12 flour tortillas, preferably medium-thick and about 6 inches in diameter, warmed
Melted butter
4 ounces mild cheddar cheese, grated
4 ounces pepper jack or Monterey jack cheese, grated
Pico de Gallo or other favorite salsa
Chopped fresh cilantro (optional)

1
Heat the broiler.
2
Grease a baking sheet.
3
In a heavy skillet, crumble the chorizo and cook it over medium heat until browned.
4
Add the onion, garlic, bell pepper, potato, and sage and continue sauteing until the vegetables are soft.
5
Mix in the com and stock, add salt to taste, and cover the skillet.
6
Reduce the heat to low and cook for 5 minutes, until the com is just tender.
7
Top the tortillas with spoonfuls of filling and fold them in half Brush the tacos lightly with butter and transfer them to the baking sheet.
8
Pop the tacos under the broiler for 2 minutes, until lightly crisp on top.
9
Serve immediately, accompanied with bowls of the cheese and salsa, plus cilantro if you wish.

1483

kcal

Calories

Fat

264

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 ounces chorizo, 1 medium onion, chopped, 3 garlic cloves, minced, 1/2 green bell pepper, chopped, and more.

Yes, Blanco Breakfast Tacos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Blanco Breakfast Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions