Chorizo and Potato Breakfast Tacos Recipe Recipe

Name: Chorizo and Potato Breakfast Tacos Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 2 ounces Yukon Gold potato (about 1/2 medium), cut into 1/8-inch cubes (for about 1/2 cup); 1/2 cup finely chopped yellow onion; Salt; Freshly ground black pepper; 4 ounces Mexican chorizo, casing removed; 6 large eggs; 6 small corn tortillas, warmed or grilled; Crumbled queso fresco, for topping; Ancho Chile Salsa, for topping

Servings: persons

1 tablespoon vegetable oil
2 ounces Yukon Gold potato (about 1/2 medium), cut into 1/8-inch cubes (for about 1/2 cup)
1/2 cup finely chopped yellow onion
Salt
Freshly ground black pepper
4 ounces Mexican chorizo, casing removed
6 large eggs
6 small corn tortillas, warmed or grilled
Crumbled queso fresco, for topping
Ancho Chile Salsa, for topping

1
Heat the oil in a large nonstick frying pan over medium heat until shimmering.
2
Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes.
3
Add the chorizo, breaking it up with the back of a wooden spoon.
4
Cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.
5
Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
6
Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes.
7
Remove from heat and season with salt and pepper as needed.
8
Divide the egg mixture among the tortillas and serve with queso fresco and salsa.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 2 ounces Yukon Gold potato (about 1/2 medium), cut into 1/8-inch cubes (for about 1/2 cup), 1/2 cup finely chopped yellow onion, Salt, and more.

Yes, Chorizo and Potato Breakfast Tacos Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo and Potato Breakfast Tacos Recipe

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