I’ve eaten my share of chorizo and eggs over the years, especially when my mother-in-law lived with me and cooked my husband’s favorite comfort foods. Chorizo and POTATOES, though – this is some next level breakfast, you guys. My first experience with potato chorizo tacos was coming home from the bar at 2 in the morning many years ago! The greatest thing in the world is a taco truck, and Denver has plenty. Now, I can’t offer you the experience of eating a foil-wrapped taco in a dark parking lot, but I can tell you this: these Potato Chorizo Breakfast Tacos are bomb.
Here’s what you need:
- Chorizo (the kind that comes all squishy in a tube)*
- Corn Tortillas
I didn’t list quantities, because the ingredients you need pretty much depend on your own tastes, and how many hungry taco lovers you’re serving. I used about 8 pretty small potatoes, because that’s what I had on hand. I used I think 4 or 5 eggs. It really doesn’t matter. It’s all good.
First, wash your potatoes and dice them into about 1″ cubes. Heat some oil in a skillet and throw those potatoes in to fry. Let them sit on medium-high heat until they’re almost tender. I cover them partially with a lid. I don’t know why. My mom does this so I do too.
After your potatoes are almost tender, cut open that tube of chorizo and squeeze it all into the pan. I let it sort of heat up and separate for a second, and then I use a spatula to get it all folded into the potatoes. Now, just let it cook for like ten to fifteen minutes, stirring occasionally. Let the chorizo get nice and browned and crumbly. Yum!
Once your chorizo potatoes are done, scramble some eggs to your liking. I’m not going to tell you how to do this. I feel like you can figure it out.
Next, heat up your corn tortillas, about 4 at a time, in a moist paper towel in the microwave – about 25 seconds. This makes them soft so they don’t break when you fold them.
Now it’s time to make tacos! I use the same pan I scrambled the eggs in, and I add a little more butter. Place a tortilla in the pan, let it warm for a minute, and then flip it over. Then gently assemble a little line of egg, potatoes, and if you like, cheese. Gently use your spatula to fold the tortilla over and press against the pan to form a taco. Flip it over after a few seconds so both sides get a bit crisp. Remove to a plate. I make a few at a time and put them on a plate with foil so they stay warm.
And there you have it! These are ready to inhale, but even better with a bit of sour cream and some sliced avocado. Big cup of coffee to go with it and you’ve got a dream breakfast right there. Enjoy!
*My husband specifically stopped me so I would include this crucial note about chorizo. This particular type of chorizo is not the hard sausage meat stuff you can slice up. It’s squishy and moist, and it flavors and becomes one with whatever you cook it with – eggs, refried beans, potatoes…you won’t get the same results using other types of chorizo. If you can’t find this in your regular grocery store, hit up a Mexican meat market or grocery store.