Potato, Chorizo, And Cheddar Breakfast Tacos Recipe

Name: Potato, Chorizo, And Cheddar Breakfast Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tacos:; 1 tablespoon butter; 1 onion, diced; 1 jalapeno, de-seeded and finely diced; 2 potatoes, par-boiled and cubed; 10-12 ounces Mexican chorizo; 12 small corn tortillas; 8 eggs; Salt, to taste; 1 cup shredded cheddar cheese; For topping:; Scallions, thinly sliced; Avocado, sliced and then cut into chunks; Lime wedges; Cilantro, torn; Salsa roja or pico de gallo; Sliced radishes; Hot sauce; Sour cream or crema

Servings: persons

For the tacos:
1 tablespoon butter
1 onion, diced
1 jalapeno, de-seeded and finely diced
2 potatoes, par-boiled and cubed
10-12 ounces Mexican chorizo
12 small corn tortillas
8 eggs
Salt, to taste
1 cup shredded cheddar cheese
For topping:
Scallions, thinly sliced
Avocado, sliced and then cut into chunks
Lime wedges
Cilantro, torn
Salsa roja or pico de gallo
Sliced radishes
Hot sauce
Sour cream or crema

1
Melt the butter in a pan over medium heat. Add the onion, jalapeno (if using), and potato. Salt and pepper to taste, then saute until the potatoes get a little crispy.
2
Wipe out the pan and add chorizo. Saute until cooked through, breaking up the chorizo as you stir. Drain and combine with potatoes.
3
Meanwhile, in another pan on medium heat, toast the corn tortillas one or more at a time, just until they have a little bit of brown on each side. Set aside.
4
Crack the eggs into a bowl and add salt & pepper. Lightly scramble.
5
Wipe out one of the pans and turn the heat down to medium-low. Add the eggs to pan, and using a fork or spatula, gently toss around pan to form very loose curds. Add shredded cheese when almost done and let melt.
6
Top tortillas with a scoop of egg and a scoop of the sausage-potato mixture. Add more cheese if you'd like, and top as you please.

1031

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 19 ingredients. The key ingredients include: For the tacos:, 1 tablespoon butter, 1 onion, diced, 1 jalapeno, de-seeded and finely diced, and more.

Yes, Potato, Chorizo, And Cheddar Breakfast Tacos 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.

Potato, Chorizo, And Cheddar Breakfast Tacos

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