Chorizo and Potato Breakfast Tacos Recipe

Ingredients

• 1 tablespoon vegetable oil
• 2 ounces Yukon Gold potato (about 1/2 medium)
• cut into 1/8-inch cubes (for about 1/2 cup)
• 1/2 cup finely chopped yellow onion
• Salt
• Freshly ground black pepper
• 4 ounces Mexican chorizo
• casing removed
• 6 large eggs
• 6 small corn tortillas
• warmed or grilled
• Crumbled queso fresco
• for topping
• Ancho Chile Salsa
• for topping

Instructions

1. Heat the oil in a large nonstick frying pan over medium heat until shimmering.
2. Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes.
3. Add the chorizo, breaking it up with the back of a wooden spoon.
4. Cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.
5. Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
6. Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes.
7. Remove from heat and season with salt and pepper as needed.
8. Divide the egg mixture among the tortillas and serve with queso fresco and salsa.