Tex Mex Brunch Tacos Recipe

Par-cook potatoes

Place cubed potatoes in a pot and cover with cold water. Add 1/2 teaspoon salt. Bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain well and spread on a clean towel to steam-dry for 5 minutes.

Pan-fry potatoes

Heat a large heavy skillet (preferably cast iron) over medium-high heat. Add 2 tbs olive oil. When shimmering, add the diced onion and cook 2 minutes until translucent. Add the drained potatoes, spreading into a single layer. Let cook undisturbed 3–4 minutes until golden on the bottom, then toss or flip and continue to cook another 6–8 minutes, stirring occasionally, until evenly crisp and cooked through. Stir in smoked paprika, ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper during the last 2 minutes. Remove from heat and stir in chopped cilantro if using. Keep warm.

Cook chorizo

In a medium nonstick skillet over medium heat, add the chorizo, breaking it up with a spatula. Cook 6–8 minutes until fully cooked, browned and slightly crisp at the edges. Use a slotted spoon to transfer the cooked chorizo to a paper-towel-lined plate, leaving about 1 tablespoon of rendered chorizo fat in the pan (drain excess if there is too much).

Make scrambled eggs

In a bowl whisk together 8 eggs, 1/4 cup whole milk, 1/2 tsp salt and 1/4 tsp black pepper until homogenous and slightly frothy. Reduce the heat to low, add 1 tbs unsalted butter to the skillet with the reserved chorizo fat, swirl until melted. Pour the egg mixture into the skillet. Let eggs sit for 10–15 seconds, then gently stir with a spatula, folding from the outside in. Cook slowly over low heat, removing from heat briefly if they’re cooking too fast, until soft curds form and eggs are just set but still moist, about 3–4 minutes total. Fold the cooked chorizo into the eggs and sprinkle shredded cheddar on top, allowing it to melt slightly.

Warm tortillas

Warm the flour tortillas in a dry skillet over medium heat 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 300°F (150°C) oven for 8–10 minutes. Keep wrapped to stay warm.

Prepare toppings

Slice the avocado and arrange salsa, crema, lime wedges, cotija, green onions and cilantro for quick assembly.

Assemble tacos

Place a warm tortilla on a plate. Spoon about 1/3 cup scrambled eggs with chorizo onto the tortilla, add 2–3 tbs of crispy breakfast potatoes, a few slices of avocado, 1–2 tbs salsa, and a drizzle of crema (about 1 tbs). Sprinkle with crumbled cotija and sliced green onions. Serve with a lime wedge and hot sauce if desired. Repeat for remaining tortillas.