CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)
In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit.
Provided by Pokey in San Antonio
Categories Breakfast
Time 40m
Yield 16 tacos, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
- Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
- The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
- Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
- Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.
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Caven
[email protected]I love that these tacos can be made ahead of time. I often make a big batch on the weekend, and then I can just reheat them during the week for a quick and easy meal.
Md Fafim
[email protected]These tacos are a great way to get your kids to eat their vegetables. My kids love the potatoes and the chorizo, and they don't even realize they're eating healthy.
Ali Mostafa
[email protected]I'm not a big fan of eggs, but I loved these tacos. The chorizo and potatoes were so flavorful, I didn't even miss the eggs.
Saba Samad
[email protected]These tacos are the perfect way to use up leftover chorizo. I always have some on hand, so I can make these tacos anytime.
Rapik rapik
[email protected]I love that I can customize these tacos to my liking. I sometimes add cheese, or I'll use a different type of salsa.
Fortune Mokoka
[email protected]These tacos are so easy to make, and they're perfect for a quick and easy breakfast or lunch.
MDSamer Khan
[email protected]The chorizo gives these tacos such a great flavor. I also love the addition of the potatoes. They add a nice texture and heartiness to the dish.
Karissa Hippolyte
[email protected]I'm not a morning person, but these tacos make getting out of bed worth it. They're so delicious and satisfying.
Anjal Bk
[email protected]I've made these tacos several times now, and they're always a hit. My friends and family love them!
Sobita Biswas
[email protected]These breakfast tacos are the perfect way to start my day! They're easy to make and they taste amazing. I love the combination of chorizo, potatoes, and eggs.
m hasan ayon
[email protected]I'm not a big fan of chorizo, but I loved these tacos! The potatoes and eggs were so flavorful, and the avocado and salsa added a nice touch.
Brad B
[email protected]These tacos were delicious! The chorizo and potatoes were crispy, and the eggs were fluffy. I served them with sour cream and salsa, and they were perfect.
Md Iddris
[email protected]I love how versatile this recipe is. I didn't have any potatoes on hand, so I used sweet potatoes instead. They turned out great! I also added some black beans for extra protein.
Azan King
[email protected]The recipe was easy to follow and the tacos came out great! I used pre-cooked chorizo to save time, and everything was still very flavorful. My husband and I both enjoyed them.
Nurein Haji
[email protected]These breakfast tacos were a hit with my family! The chorizo, potatoes, and eggs were all cooked perfectly, and the flavors were amazing. I especially loved the addition of the avocado and salsa.