Our beef chorizo breakfast tacos recipe will make any morning taste a lot better! One of the great things about breakfast tacos is that you can put whatever you want in them. You can even use leftover BBQ! For these tacos we made some beef chorizo - you can find the recipe below so you can try it at home. Enjoy!

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HOW TO MAKE BEEF CHORIZO AT HOME
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To Make the Beef Chorizo:
6 California (guajillo) dried peppers
2 dried pasilla peppers
1 cup warm water
2 tbsp ground paprika
1 tsp ground oregano
1/4 tsp ground cinnamon
1/4 tsp ground clove
1/2 tsp ground cumin
1 tbsp kosher salt (if using table salt, use about 1/2 tbsp)
1 tsp black pepper
2 large garlic cloves
1/4 cup white vinegar or apple cider vinegar
1 lb 96% ground beef

In a medium bowl, soak guajillo and pasilla chiles in hot water for 10 miutes or until they become soft. Reserve 1/2 cup of this water.
In a blender, add the chiles and the 1/2 cup of chile water, spices, garlic and vinegar. Blend well until it forms a paste consistency.
Add the chile paste to the ground beef and mix everything well with a spatula or knead with your hands as if making dough for bread. Place the beef chorizo over a strainer, then place the strainer over a bowl. Cover with plastic wrap and palce in refrigerator. Note: placing the beef over a strainer, allows for the extra juices to be released. Discard juices.
Allow the mixture to stand refrigerated for at least 6 hours or up to 2 days so the chorizo can ripen. Once the chorizo has cured you can freeze it in smaller portions and use as needed.
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