Chorizo Tacos Recipe

Par-cook potatoes

Place diced potatoes in a medium pot, cover with cold water, add 1/2 teaspoon salt, bring to a simmer and cook for 6–8 minutes until just tender but not falling apart. Drain well and set aside.

Cook chorizo

Warm a large skillet over medium-high heat. Add the chorizo (no additional oil if chorizo is fatty) and break it up with a spatula. Cook 5–7 minutes until browned and cooked through and most of the fat has rendered. Use a slotted spoon to transfer chorizo to a bowl, leaving about 1–2 tablespoons fat in the pan.

Crisp potatoes & onions

Add 2 tablespoons vegetable oil to the skillet with the reserved fat (if little fat remain). Add the diced potatoes and diced onion to the hot pan, season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Spread into a single layer and cook without stirring for 3–4 minutes to get a golden crust, then stir and continue to cook another 6–8 minutes until potatoes are tender and onions are translucent and caramelized at the edges. Return the cooked chorizo to the pan, stir to combine and cook 1–2 minutes to heat through. Stir in 2 tablespoons minced cilantro, taste and adjust salt. Keep warm on the lowest heat while you make the eggs.

Whisk eggs

In a medium bowl whisk together 8 eggs and 1 tablespoon whole milk until combined and slightly frothy. Season with a pinch of salt and pepper.

Scramble eggs

Heat a separate nonstick skillet over medium-low. Add 1 tablespoon unsalted butter and let it melt and foam but not brown. Pour in the egg mixture. Let sit undisturbed 10–15 seconds, then gently stir with a spatula pulling cooked edges to the center. Cook slowly until the eggs are mostly set but still slightly creamy, about 2–3 minutes. Sprinkle in 1 cup shredded Oaxaca or Monterey Jack cheese and fold until cheese melts and eggs are cooked through but not dry. Remove from heat.

Warm tortillas

Warm tortillas on a dry skillet or comal over medium heat, 20–30 seconds per side, or wrap a stack in a slightly damp paper towel and microwave 30–45 seconds until pliable. Keep wrapped to stay warm.

Assemble tacos

Divide the chorizo-potato mixture among the warmed tortillas (about 2 tablespoons chorizo-potato per taco for 8 tacos), then top each with a generous spoonful of the cheesy scrambled eggs. Add salsa (about 1–2 tablespoons), a drizzle of sour cream or crema (about 1 tablespoon), extra cilantro and pickled jalapeños if using. Serve with lime wedges for squeezing over.

Notes & make-ahead

Chorizo-potato mixture can be cooked ahead and refrigerated up to 2 days; reheat in a skillet. Eggs are best made fresh. Adjust heat level by choosing a spicy or mild chorizo and salsa. Serve immediately while warm.