Breakfast Tacos With Chorizo, Egg and Potato

Submitted by Food.com

"Recipe courtesy Kelsey Nixon"

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• Pico de Gallo with Avocado

• 8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes)
• 3 tablespoons lime juice (2 to 3 limes)
• 2 tablespoons fresh cilantro leaves, chopped
• 1 garlic clove, minced
• 1⁄2 ripe avocado, halved, pitted and chopped
• kosher salt and black pepper
• 1⁄4 medium red onion, chopped
• kosher salt & freshly ground black pepper

• Breakfast Tacos

• 1 tablespoon vegetable oil
• 8 ounces fresh mexican-style chorizo sausage, casing removed (about 6 links)
• 4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
• 6 large eggs
• four 6-inch flour tortillas
• 1 cup white cheddar cheese, grated
• 1⁄4 cup sour cream or 1/4 cup crema
• hot sauce, for serving

directions

1. For the pico de gallo:

2. Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.

3. For the tacos:

4. Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate.
5. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate.
6. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes.
7. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute.
8. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.