Chorizo Potato and Egg Breakfast Tacos

• 8 small flour tortillas
• 1/2 lb chorizo sausage, casing removed
• 1 cup diced potatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 6 large eggs
• 2 tablespoons milk
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco or feta cheese
• Sliced avocado for garnish

Steps

1. 1 Warm tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds.
2. 2 In a large skillet, cook chorizo over medium heat until browned, about 5 minutes.
3. 3 Add diced potatoes, cumin, and chili powder to the skillet. Cook until potatoes are tender, about 10 minutes.
4. 4 In a bowl, whisk together eggs and milk. Season with salt and pepper.
5. 5 Push chorizo and potato mixture to one side of the skillet. Pour eggs into the empty side and scramble until just set.
6. 6 Combine eggs with the chorizo and potatoes. Remove from heat.
7. 7 Assemble tacos by spooning the mixture onto each tortilla, then sprinkle with cilantro and cheese.
8. 8 Garnish with sliced avocado and serve immediately.

Equipment

• Large skillet
• Microwave

Variations

• Add sautéed bell peppers or onions for extra veggies.

Substitutions

• Use turkey chorizo for a leaner option, or substitute with crumbled cooked bacon.

Pairings

• Pair with a fresh fruit salad or a cup of strong coffee.

Nutrition

Tips

• For extra spice, add a dash of hot sauce to the egg mixture.
• Warm tortillas ensure they are pliable and less likely to tear.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat.

Freezing: Freeze assembled tacos for up to 1 month. Thaw overnight in the fridge and reheat in a skillet.

Serving Suggestions

• Serve with a side of salsa or hot sauce for extra flavor.

FAQ