Dv Ocho Recipe

Directions

1. 1

   Prepare the Potatoes

   Peel and dice the potatoes into small cubes. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and cook until they are golden brown and tender, about 10-12 minutes. Remove from the skillet and set aside.

2. 2

   Cook the Chorizo

   In the same skillet, add the chorizo and cook over medium heat until it is browned and fully cooked, about 5-7 minutes. Use a spatula to break it into smaller pieces as it cooks.

3. 3

   Scramble the Eggs

   In a bowl, whisk together the eggs, diced jalapeno (seeds removed for less heat), and a pinch of salt and pepper. Pour the egg mixture into the skillet with the cooked chorizo. Cook over medium-low heat, stirring gently, until the eggs are softly scrambled, about 3-5 minutes.

4. 4

   Combine the Ingredients

   Once the eggs are cooked, add the crispy potatoes back into the skillet and gently fold them into the egg and chorizo mixture.

5. 5

   Prepare the Cilantro Cream

   In a small bowl, mix the sour cream with chopped cilantro. Adjust seasoning with salt and pepper to taste.

6. 6

   Serve

   Heat the corn tortillas on a dry skillet until warm. Serve the scrambled egg mixture topped with cilantro cream and tortilla strips. Add hot sauce to taste.