Potato, Chorizo, and Cheddar Breakfast Tacos
As far as fast, easy, and so-good-you'll-get-out-of-bed-for-it morning meals go, it's pretty hard to beat a breakfast taco. This one combines loosely scrambled eggs with melty cheddar, crispy breakfast potatoes, and Mexican chorizo, plus toppings of your choice.
Ingredients
- 1 tablespoon butter
- 1 onion, diced
- 1 jalapeño, de-seeded and finely diced
- 2 potatoes, par-boiled and cubed
- 10-12 ounces mexican chorizo
- 12 small corn tortillas
- 8 eggs
- salt, to taste
- 1 cup shredded cheddar cheese
- scallions, thinly sliced
- avocado, sliced and then cut into chunks
- lime wedges
- cilantro, torn
- salsa roja or pico de gallo
- sliced radishes
- hot sauce
- sour cream or crema
Directions
- Melt the butter in a pan over medium heat. Add the onion, jalapeño (if using), and potato. Salt and pepper to taste, then sauté until the potatoes get a little crispy.
- Wipe out the pan and add chorizo. Sauté until cooked through, breaking up the chorizo as you stir. Drain and combine with potatoes.
- Meanwhile, in another pan on medium heat, toast the corn tortillas one or more at a time, just until they have a little bit of brown on each side. Set aside.
- Crack the eggs into a bowl and add salt & pepper. Lightly scramble.
- Wipe out one of the pans and turn the heat down to medium-low. Add the eggs to pan, and using a fork or spatula, gently toss around pan to form very loose curds. Add shredded cheese when almost done and let melt.
- Top tortillas with a scoop of egg and a scoop of the sausage-potato mixture. Add more cheese if you’d like, and top as you please.
