Author Notes
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
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Ingredients
- For the tacos:
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1 tablespoon
butter
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1
onion, diced
-
1
jalapeño, de-seeded and finely diced
-
2
potatoes, par-boiled and cubed
-
10-12 ounces
Mexican chorizo
-
12
small corn tortillas
-
8
eggs
-
Salt, to taste
-
1 cup
shredded cheddar cheese
- For topping:
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Scallions, thinly sliced
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Avocado, sliced and then cut into chunks
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Lime wedges
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Cilantro, torn
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Salsa roja or pico de gallo
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Sliced radishes
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Hot sauce
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Sour cream or crema
Directions
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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.
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Wipe out the pan and add chorizo. Sauté until cooked through, breaking up the chorizo as you stir. Drain and combine with potatoes.
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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.
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Crack the eggs into a bowl and add salt & pepper. Lightly scramble.
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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.
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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.
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