Spicy Chorizo and Potato Breakfast Tacos

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 8 oz Mexican chorizo, casing removed
• 2 cups Yukon gold potatoes, small dice
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp chili powder
• 6 large eggs
• 8 corn tortillas
• 1 cup sharp cheddar or Monterey Jack, shredded
• 1/4 cup fresh cilantro, chopped
• 1 lime lime wedges
• 1/2 cup pico de gallo or salsa
• 1 avocado, diced
• 1/4 cup sour cream or Mexican crema

Instructions

1. 1Heat olive oil in a large nonstick skillet over medium-high heat. Add the diced potatoes in a single layer, season with salt and the chili powder, and cook undisturbed for 3 minutes to develop a golden crust.
2. 2Stir the potatoes and continue cooking, tossing every couple of minutes, until they are tender inside and deeply crispy on the edges, 10 to 12 minutes total. Transfer potatoes to a plate.
3. 3In the same skillet over medium heat, add the chorizo, breaking it into small crumbles with a wooden spoon. Cook until browned and cooked through, 5 to 6 minutes. Drain excess fat if needed, leaving in the pan.
4. 4Return the crispy potatoes to the skillet with the chorizo and toss to combine. Reduce heat to low to keep warm.
5. 5In a separate medium nonstick pan over medium-low heat, scramble the eggs with salt, stirring gently until soft curds form and eggs are just set, about 3 minutes. Remove from heat while still slightly glossy.
6. 6Warm the corn tortillas directly over a gas flame for 10 to 15 seconds per side until lightly charred and pliable, or wrap in a damp towel and microwave 30 seconds. Keep them stacked under a clean kitchen towel.
7. 7Build each taco: place a warm tortilla on a plate, add a spoonful of the chorizo-potato mixture, a portion of scrambled eggs, a sprinkle of shredded cheese, diced avocado, pico de gallo, a dollop of crema, and fresh cilantro.
8. 8Squeeze a lime wedge over the top of each taco just before eating. Serve immediately with extra salsa and lime on the side. Two tacos make a satisfying breakfast plate.