Perry Santanachote/Thrillist

Breakfast Tacos and Guajillo Salsa Recipe

Total Time:  25 minutes
Yield:  12 tacos


  • 2 ounces (about 9) dried guajillo chiles, stemmed
  • 6 garlic cloves, unpeeled
  • 2 teaspoons kosher salt
  • 1 ½ tablespoons vinegar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons unsalted butter
  • 8 ounces Spanish chorizo, chopped
  • 10 large eggs, whisked
  • 24 (6-inch) corn tortillas
  • 1 (16-ounce) can refried black beans
  • 8 ounces (2 cups) Jack cheese
  • 1/4 cup cotija cheese
  • 1 avocado, peeled and sliced thin
  • 12 radishes, sliced thin


  • Heat a large cast-iron skillet over medium-high heat. Toast chiles until slightly puffed and fragrant, 30 seconds per side. Let cool.
    Cut chiles into thin rings and place them in a medium bowl. Submerge chiles with 1 cup of boiling water and let soak for 10 minutes.
  • Meanwhile, heat the same skillet again over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes. Let cool.
  • Peel garlic and trim the ends. Toss them into a blender along with remaining ingredients and the chiles, including the liquid and seeds. Pulse until you get a thick purée. Pour into a serving bowl and set aside while you make the tacos.
  • Preheat oven to 350℉.
  • Arrange tortillas on 2 baking sheets in stacks of 2. Spread 2 tablespoons of beans on each stack. Sprinkle cheese evenly over the beans. Bake until cheese melts, about 10 minutes.
  • Melt butter in that same cast-iron skillet over medium heat; add chorizo and cook, stirring occasionally, until browned. Pour whisked eggs into the chorizo and scramble until eggs are just set. Remove from heat.
  • Pull tortillas out from the oven and transfer them to plates. Top with chorizo-egg mixture. Spoon guajillo salsa on top and sprinkle with cotija cheese. Serve with avocado and radishes.