Breakfast Tacos with Chorizo, Egg and Potato

 

Breakfast Tacos with Chorizo, Egg and Potato

Servings: 4

Preparation time: 45 min

 

Ingredients

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

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

Directions

 

1.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.

2.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.

3.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.

4.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.

 

 

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