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Chorizo Jalapeño Breakfast Tacos

Recipe for breakfast tacos made with potatoes, chorizo, jalapeno and honey

You can find this recipe at El Restaurante

Recipe courtesy of National Honey Board (

Makes 8 tacos

8 (6-inch) flour or corn tortillas

1 ½  T. vegetable oil

2 or 3 (about 12 oz.) red potatoes, diced

½ yellow onion, diced

Salt & pepper, to taste

8 oz. chorizo

2 small or 1 large jalapeño, stem and seeds removed, chopped fine

3 T honey

1 T butter

4 eggs, whisked together

½ c. Monterey Jack cheese, shredded

½ c.  of your favorite salsa

Fresh cilantro, for garnish

  Preheat oven to 300°F.

     On medium-high, heat the vegetable oil in a large skillet and add the potatoes, cook for about 5 minutes, add the onions, chorizo, salt and pepper. Continue to cook for another 10 to 12 minutes, breaking up the chorizo into bite-size pieces with the spatula, until sausage is browned and potatoes are tender.

     Next, add the jalapeño, cook for another 3 minutes, add the honey and continue cooking for another 2 minutes. Set aside and keep warm.

     Wrap the tortillas in foil and place in the oven to warm.

     Melt the butter in a second skillet and scramble the eggs.

      Remove the tortillas from the oven and divide the potato mixture and eggs between them. Top each taco with the shredded cheese, salsa and cilantro, serve immediately.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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