Size: 1408
Comment:
|
Size: 1439
Comment:
|
Deletions are marked like this. | Additions are marked like this. |
Line 28: | Line 28: |
<<Thumbnail(IMG_2483.JPG)>> |
Potato-Chorizo Breakfast Tacos
Serves: 4
- Adapted from Homesick Texan
Contributor: Mike & Kate
Ingredients
- 1 large russet potato, peeled and cut into 1/4-inch cubes
- 1/4t kosher salt
- 1/4t black pepper
- 1T vegetable oil
1/2 cup Mole Chorizo
- 4 eggs
- 1T water at room temperature
- Shredded cheddar cheese, for serving
- Chopped fresh cilantro, for serving
Texas Hot Sauce, for serving
Instructions
- In a pot, cover the potato with water. Bring to a boil, turn the heat to low, and simmer until the potato cubes are just beginning to soften but are still firm, about 5-10 minutes. Drain and season with the salt and black pepper.
- Heat the oil in a skillet over medium-low heat. Add the chorizo and cook until brown, about 5 minutes, then transfer to a bowl.
- Leaving the skillet on the heat, add the potatoes and cook until the potatoes are tender with the edges beginning to crisp, about 7-10 minutes.
- Beat the eggs with the water.
- When the potato is cooked, return the chorizo to the skillet and stir until well combined.
- Add the eggs and cook for about 2-3 minutes.
- Put the mixture on a tortilla, add your desired toppings and enjoy!