Have I mention just how much we love breakfast tacos in the Price household? No really, it’s a problem. After we lived in Austin, TX for a couple years, we were absolutely spoiled with the endless breakfast taco options. Not to mention that I’m convinced most people run in that town just to eat breakfast tacos in the morning. With that said, when we moved back to Atlanta, we did not realize how dependent we had become on those delicious little savory foil packs of heaven. It wasn’t until we moved into our house, which so happens to be situated just a few miles away from Buford Highway, that we finally discovered El Taco Veloz.
If you live in Atlanta and you have not been eating your way down Buford Highway, shame on you. This road holds more hole-the-wall gems than any place I have ever visited/lived and El Taco Veloz did not disappoint! The egg and chorizo taco really brought us back to our Austin days and I often wake up on Saturdays, craving said taco. The problem with this is 1. I don’t always want to go out and spend the money on tacos I already have the fixings for and 2. I don’t really eat real chorizo anymore. Eventually we found Trader Joe’s Soyrizo and we LOVE it, but unfortunately we are not located near a convenient Trader Joe’s.
So, I had my usual weekend breakfast taco craving and I happened to have left over cooked quinoa. I often will cook one cup of quinoa with no seasoning so that I can use it throughout the week in breakfasts, salads, sides, etc. Because I really, really wanted the chorizo flavor in the tacos I was about to make, I ended up winging it. I had no idea how this was going to turn out, but I am SO happy I tried it out! Not only did the chipotle chile powder add that smoky flavor, but the quinoa actually gave a chorizo-esque texture.
Needless to say, this will be my new go to weekend breakfast recipe.