Breakfast Tacos with Chorizo, Egg and Potato
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.
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