Breakfast Tacos with Chorizo, Egg and Potato

Breakfast Tacos with Chorizo, Egg and Potato

DIRECTIONS

FOR THE PICO DE GALLO:

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

FOR THE TACOS:

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. 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.

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. 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. 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.

INGREDIENTS

 

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)

Kosher salt and cracked black pepper

6 large eggs

Four 6-inch flour tortillas

1 cup white Cheddar, grated

1/4 cup sour cream or crema

Hot sauce, for serving

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 clove garlic, minced

1/2 ripe avocado, halved, pitted and chopped

1/4 medium red onion, chopped

Kosher salt and freshly cracked pepper