As far as fast, easy, and so-good-you'll-get-out-of-bed-for-it morning meals go, it's pretty hard to beat a breakfast taco. This one combines loosely scrambled eggs with melty cheddar, crispy breakfast potatoes, and Mexican chorizo, plus toppings of your choice. —Food52
For the tacos:
jalapeño, de-seeded and finely diced
potatoes, par-boiled and cubed
small corn tortillas
Salt, to taste
shredded cheddar cheese
Scallions, thinly sliced
Avocado, sliced and then cut into chunks
Salsa roja or pico de gallo
Sour cream or crema
In This Recipe
Melt the butter in a pan over medium heat. Add the onion, jalapeño (if using), and potato. Salt and pepper to taste, then sauté until the potatoes get a little crispy.
Wipe out the pan and add chorizo. Sauté until cooked through, breaking up the chorizo as you stir. Drain and combine with potatoes.
Meanwhile, in another pan on medium heat, toast the corn tortillas one or more at a time, just until they have a little bit of brown on each side. Set aside.
Crack the eggs into a bowl and add salt & pepper. Lightly scramble.
Wipe out one of the pans and turn the heat down to medium-low. Add the eggs to pan, and using a fork or spatula, gently toss around pan to form very loose curds. Add shredded cheese when almost done and let melt.
Top tortillas with a scoop of egg and a scoop of the sausage-potato mixture. Add more cheese if you’d like, and top as you please.