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 [[Recipes/MoleChorizo|Mole Chorizo]]
• 4 eggs
• 1T water at room temperature
• 8 [[Recipes/ButtermilkBacon-FatFlourTortillas|Buttermilk Bacon-Fat Tortillas]]
• Shredded cheddar cheese, for serving
• Chopped fresh cilantro, for serving
• [[Recipes/TexasHotSauce|Texas Hot Sauce]], for serving

Instructions

1. 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.
2. 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.
3. 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.
4. Beat the eggs with the water.
5. When the potato is cooked, return the chorizo to the skillet and stir until well combined.
6. Add the eggs and cook for about 2-3 minutes.
7. Put the mixture on a tortilla, add your desired toppings and enjoy!

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CategoryRecipesBreakfast