Breakfast Tacos Recipe

Preparation

1. 1

   Prepare the Crispy Potatoes

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with salt, black pepper, and chili powder. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are crispy and golden brown. Remove from skillet and set aside.

2. 2

   Cook the Chorizo

   In the same skillet, add the chorizo and cook over medium heat until browned and cooked through, about 5-7 minutes. Break it apart with a spatula as it cooks. Once done, remove from the skillet and set aside.

3. 3

   Scramble the Eggs

   In a bowl, whisk the eggs with a pinch of salt and pepper. In the same skillet, add the remaining tablespoon of olive oil. Pour in the eggs and scramble them over medium heat until just set, about 3-4 minutes.

4. 4

   Warm the Tortillas

   In a separate dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.

5. 5

   Assemble the Tacos

   On each tortilla, layer crispy potatoes, chorizo, scrambled eggs, and crumble queso fresco on top. Serve immediately.