Tex-Mex breakfast tacos filled with homemade chorizo sausage, potatoes, eggs, and cheese for a satisfying breakfast everyone will love. The perfect way to start your day with a punch of flavor!
Prep Time 30minutes
Cook Time 40minutes
Total Time 1hour10minutes
grated colby jack cheese*
To make chorizo
Thoroughly combine the ground pork with all the other ingredients. Allow to sit for at least 30 minutes or up to 5 days for the pork to absorb all the flavors.
To make chorizo-potato mix
Wash potatoes and cut into a half-inch dice. Add to a saucepan and cover with water. Bring to a boil for 15-20 minutes or until fork tender. Drain thoroughly.
While potatoes boil, slice the onion into thin strips. Heat a large nonstick pan over medium-high heat. Add 2 Tb olive oil to the pan. Sauté the chorizo until almost cooked through or for about 6 minutes. Add onion to the chorizo and cook until softened or 2-3 minutes.
Once the potatoes have cooked and drained, add to the chorizo mixture and mix well to combine.
Briefly increase heat to high and leave mix undisturbed for 2 minutes to allow a light crust to form on the potatoes. Use your nose as a guide! If you start to sense that the mix is burning, remove from the heat.
Remove from heat once browned and set aside.
To assmble breakfast tacos
For every breakfast taco, you'll need ½ cup chorizo-potato mixture and 2 eggs.
Add the choizo-potato mix to a medium saucepan and heat over medium-low heat. Crack eggs into a mixing bowl and beat until scrambled. Season with a pinch of salt and pepper to taste.
Add eggs to the pan with chorizo and cook until the eggs reach a soft scamble, stirring often.
Heat flour tortillas in a dry cast iron skillet or saute pan over low heat, flipping over to heat both sides evenly. Once the eggs are cooked, fill the tortillas and top with grated cheese and salsa to taste.
Chorizo and Potato Breakfast Tacos https://cookingandcussing.com/chorizo-potato-breakfast-tacos/