Chorizo, Potato, and Egg Breakfast Tacos (Tex-Mex)

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READY IN: 40mins
SERVES: 6-8
YIELD: 16 tacos
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
  • Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
  • The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
  • Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
  • Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.
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