Yummy! Yummy! Breakfasts tacos! Or in our case lunch. Dear sister was off today and I had a very light work load today at home. So I finally got around to making these delicious Chorizo Potato and Egg Tacos. I have dreamed about them ever since I discovered my love for chorizo. When I lived in Texas it was common to see potato egg and sausage tacos on breakfast menus. They were so good! I just knew chorizo would take them to a whole different level. I started with the chorizo, I knew cooking it would render some tasty fat to cook the potatoes in. I precooked the potatoes a bit in the microwave to give them a head start. They browned crispy in the chorizo fat absorbing all the flavor. Last thing to prepare were the eggs, fluffy and cheesy with the addition of a Mexican cheese blend. Everything was so good together in a warm tortilla. With the spicy chorizo they don't even need salsa. They are great on their own. Perfect for breakfast, lunch or dinner. I will definitely make them again for years to come.
Chorizo Potato and Egg Tacos
1 medium Idaho potato, peeled and diced
1/2 (9 oz.) tube of pork chorizo
1 tsp. vegetable oil (optional)
Kosher salt and black pepper, to taste
4 small flour tortilla
1 tsp. butter
3 eggs, beaten
4 Tbsp. Mexican cheese blend, divided
Place potatoes in a microwave safe bowl. Rinse potatoes with water until water runs clear. Drain water from potatoes, cover with plastic wrap and microwave on high for 3 minutes.
Place a pan over medium heat. Add chorizo to pan, cook stirring often until the chorizo is reddish brown with crispy edges. Remove from pan with a slotted spoon and set aside.
Add a little oil to chorizo fat if necessary and return pan to heat. Drain potatoes and add to pan in a single layer. Season with salt and pepper. Brown on one side for 5 minutes and then flip potatoes and brown for 5 more minutes. Continue cooking flipping potatoes until brown and crispy on all sides about an additional 5 minutes. Remove from pan and taste for seasoning adjust if necessary.
Place a dry skillet on high heat, when hot warm the tortillas on both sides until warm and blistered. Place in a clean dish towel to keep warm.
In pan used to cook chorizo and potatoes, lower heat to medium low. Add butter to pan; when melted pour in eggs and sprinkle with 2 Tbsp. of cheese. Season with salt and pepper. Stir eggs gently folding until just set, remove from heat.
To assemble the tacos, place two tortillas on each plate. Place 1/4 of the potatoes, chorizo, eggs and remaining cheese on each tortilla.