Regional U.S.

Breakfast Tacos

Name: Breakfast Tacos
Prep time: 15 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 12 Corn tortillas; ¾ pound Mexican chorizo, casings removed; 1 pound Russet potatoes, diced small; 2 tablespoons Olive oil; 6 Large eggs, beaten; ½ teaspoon Kosher salt; 1 cup Salsa; to taste Fresh cilantro, chopped; to taste Lime wedges

Chorizo, crispy potatoes, and eggs in warm corn tortillas.

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Prep15 min

Cook20 min

Serves4

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Austin's greatest contribution to mornings: spicy chorizo and crispy potatoes folded into scrambled eggs, all in a warm corn tortilla with salsa. Make extra potatoes; they never survive.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

4 servings or type

12 Corn tortillas

¾ pound Mexican chorizo, casings removed

1 pound Russet potatoes, diced small

2 tablespoons Olive oil

6 Large eggs, beaten

½ teaspoon Kosher salt

1 cup Salsa

to taste Fresh cilantro, chopped

to taste Lime wedges

Steps

Crisp the potatoes in the oil in a large skillet over medium-high, about 12 minutes, stirring occasionally. Season with half the salt; remove.
Brown the chorizo 6 minutes, breaking it up. Pour in the eggs and scramble gently in the chorizo fat until just set, about 3 minutes. Fold in the potatoes.
Warm the tortillas in a dry skillet. Fill with the egg mixture and top with salsa, cilantro, and lime.

Tip: Warm the tortillas directly over a gas flame or in a dry skillet. A cold tortilla cracks; a warm one folds.

Breakfast Tacos

Ingredients

Steps

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