Chorizo Con Papas Tacos Recipe

Breakfast Tacos

1. 1

   Heat a large skillet over medium heat and add 2 tablespoons olive oil; swirl to coat.

2. 2

   Add the chorizo (1 cup) to the skillet. Cook, breaking it into crumbles, until browned and cooked through, about 6-8 minutes. Remove excess fat if desired.

3. 3

   To the same skillet, add the diced potatoes (2 cups). Cook, stirring occasionally, until tender and golden, about 12 minutes. If the pan is dry, drizzle a little more oil.

4. 4

   Add the minced garlic (2 tsp) and finely diced onion (0.5 cups) to the potatoes. Sauté until the onion is translucent and fragrant, about 3-4 minutes.

5. 5

   Season the mixture with salt (1 tsp), black pepper (0.5 tsp), ground cumin (0.5 tsp), and paprika (0.25 tsp). Stir to evenly coat.

6. 6

   In a separate pan, scramble the eggs (4 pieces) until just set but still creamy. Remove from heat.

7. 7

   Warm the flour tortillas (8 pieces) in a dry skillet or microwave until pliable.

8. 8

   Assemble the tacos: on each tortilla, spoon some chorizo and potato mixture, top with scrambled eggs, approx. 0.5 cup shredded cheese, a sprinkle of cilantro (0.25 cups), a squeeze of lime from 1 wedge, and a spoon of salsa (0.5 cups). Serve immediately.