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Two corn tortillas topped with seasoned ground meat, cheese sauce, sour cream, pickled red onions, hot sauce, and fresh cilantro are arranged on a dark plate.

Ground Venison Chorizo Breakfast Tacos

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Butter-scrambled eggs add richness to these smoky venison chorizo tacos. Deglazing the pan with red wine vinegar lifts every ounce of flavor, while chanterelles add earthy sweetness and cheddar, salsa roja, and crème fraîche balance the richness.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4
Course: Breakfast, Meat
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

For Venison Chorizo
  • 1 lb ground venison
  • 3 tablespoon pork fat finely minced or ground
  • 1 tablespoon smoked paprika
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon Mexican oregano crumbled
  • 1 teaspoon garlic powder
  • 1 tablespoon red wine vinegar
  • 1 teaspoon kosher salt
For Deglazing & Tacos
  • 2-3 tablespoon red wine vinegar for deglazing
  • 1 tablespoon avocado oil for sautéing mushrooms, if needed
  • 1 cup chanterelle mushrooms cleaned and roughly chopped
  • 6 large eggs beaten
  • 1 tablespoon butter for scrambling eggs
  • 1 cup shredded cheddar cheese
  • 8-10 small tortillas
  • Salsa roja as desired
  • Crème fraîche as desired
  • Fresh cilantro leaves for garnish

Equipment

  • Cast iron or non-stick skillet
  • Chefs knife
  • Wooden spoon or spatula
  • Mixing bowl

Method
 

Mix the Venison Chorizo
  1. In a mixing bowl, combine ground venison with pork fat, smoked paprika, chili powder, cumin, coriander, oregano, garlic powder, 1 tablespoon red wine vinegar, and salt.
  2. Mix gently until evenly seasoned. Rest 20–30 minutes at room temperature or refrigerate up to overnight.
Cook the Chorizo
  1. Heat a skillet over medium-high. Add venison chorizo mixture. Cook, breaking apart, until browned and cooked through, 6–8 minutes. Transfer to a bowl, leaving rendered fat in skillet.
Deglaze the Pan
  1. Reduce heat to medium. Add 2–3 tablespoon red wine vinegar to the skillet. Scrape up the browned bits with a wooden spoon until pan is clean and most vinegar has evaporated (about 30–45 seconds).
Sauté the Chanterelles
  1. Add avocado oil if needed. Add chanterelles and a pinch of salt. Sauté 4–5 minutes until golden and moisture evaporates. Fold mushrooms into the cooked chorizo.
Scramble the Eggs
  1. Lower heat to medium-low. Melt 1 tablespoon butter in the skillet. Add beaten eggs and gently scramble until just set and creamy, 3–4 minutes. Remove from heat.
Assemble the Tacos
  1. Warm small tortillas. Sprinkle shredded cheddar onto each tortilla to melt slightly.
  2. Spoon scrambled eggs over the cheddar.
  3. Add venison chorizo–chanterelle mixture.
  4. Add a dollop of crème fraîche.
  5. Spoon salsa roja over the top.
  6. Garnish with fresh cilantro leaves.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: cover and refrigerate the chorizo-mushroom mixture and scrambled eggs separately for up to 3 days. Reheat gently in a skillet and assemble tacos fresh.

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