Scrambled Eggs, Hoemade Chorizo, Hoe Fries, Queso; Tortilla. Recipe

In a medium bowl combine ground pork with smoked paprika, chili powder, cumin, oregano, minced garlic, apple cider vinegar, kosher salt and black pepper. Mix thoroughly until spices are evenly distributed and the mixture is slightly tacky. Let rest 15–30 minutes to allow flavors to meld (can be chilled up to 24 hours).

Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. Add the seasoned ground pork, breaking it up with a spatula. Cook 6–8 minutes until browned and cooked through, stirring occasionally. Taste and adjust salt or spice if needed. Keep warm while preparing other components.

If you want crisper potatoes, parboil diced potatoes in salted water 5 minutes, then drain and pat dry. Otherwise proceed with raw diced potatoes.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add diced potatoes in an even layer and cook, undisturbed, 5–6 minutes to develop a crust.

Add diced onion, continue to cook, stirring occasionally, 8–10 minutes until potatoes are golden and tender. Sprinkle smoked paprika (if using), salt and pepper toward the end of cooking. Stir in chopped cilantro, remove from heat, and keep warm.

Crack eggs into a bowl, add milk or half-and-half, salt and pepper. Whisk until fully blended and slightly frothy.

Heat a nonstick skillet over medium-low heat. Add 1 tablespoon butter and let it melt but not brown. Pour in eggs and let sit without stirring for about 20–30 seconds until edges begin to set.

Using a silicone spatula, gently push eggs from the edges toward the center, forming soft curds. Continue to cook, folding occasionally, until eggs are mostly set but still slightly glossy — about 2–3 minutes total. Remove from heat; residual heat will finish them. Taste and adjust seasoning.

In a small saucepan over low heat, whisk cornstarch into 1/2 cup milk until smooth. Add 1 teaspoon butter and warm gently until very warm but not boiling.

Gradually add grated cheddar a handful at a time, stirring constantly until fully melted and smooth. If mixture becomes too thick, add small splashes of milk to loosen. Season with salt and pepper. Keep warm on the lowest heat or transfer to a small insulated container.

Combine diced tomatoes, finely diced onion, chopped cilantro and minced jalapeño in a bowl. Add lime juice and 1/4 teaspoon salt, stir to combine. Taste and adjust salt or lime. Let sit 10 minutes to marry flavors.

Whisk together Mexican crema (or sour cream), lime juice and a pinch of salt until smooth. Adjust acidity or salt to taste. Transfer to a squeeze bottle or small bowl for easy drizzling.

Warm tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20–30 seconds per side until pliable and lightly charred, or brush lightly with oil or butter and warm in skillet.

To assemble each serving: lay a warm tortilla on a plate. Spoon a portion of hoe fries (about 3–4 oz) onto the center, then add 2–3 tablespoons of cooked chorizo, and a generous scoop of scrambled eggs (about 3 eggs' worth per two tortillas).

Drizzle warm queso over the eggs and chorizo (about 2 tablespoons), add 1–2 tablespoons pico de gallo, a drizzle of crema, and sprinkle with additional shredded cheddar if desired.

Serve immediately with lime wedges on the side. Leftover components (chorizo, potatoes, queso) can be refrigerated separately up to 3 days; reheat gently.