Chorizo and Potato Breakfast Tacos

Ingredients

• 2 tsp vegetable oil
• 1/2 lb ground Mexican chorizo
• 2 russet potatoes, peeled and cubed into 1/2 inch cubes
• 1 medium yellow onion, diced
• 1 serrano pepper, thinly sliced
• 2 green onions, thinly sliced
• kosher salt and black pepper, to taste
• 2-3 large eggs, lightly beaten
• 1 Tbsp unsalted butter
• soft taco sized corn or flour tortillas
• chopped fresh cilantro, (for garnish)
• salsa, (for garnish)
• sour cream, (for garnish)
• shredded cheese, (for garnish)

Instructions

1. 1

   Heat vegetable oil in large skillet over MED HIGH heat. Add chorizo and brown, breaking into crumbles until fully cooked and slightly crispy. Transfer to a plate, reserving grease in the skillet.

2. 2

   Add potatoes and onion, seasoning with salt and pepper to taste, and saute in the chorizo grease (adding a bit of vegetable oil if necessary), until potatoes are tender on the inside and crispy on the outside, about 12-15 minutes.

3. 3

   Add Serrano pepper and sliced green onions and cook for 1 minute more.

4. 4

   Add potato mixture to the cooked chorizo on the plate. Wipe out skillet to remove browned bits of food.

5. 5

   Add butter and heat over LOW heat. Add beaten eggs to skillet and scramble, seasoning with salt and pepper to taste. Once cooked, set aside.

6. 6

   Microwave or char tortillas over an open burner flame, until pliable and warm.

7. 7

   Top tortilla with potato and chorizo mixture, eggs, and garnish as desired.