Tonga Tacos Recipe

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup sour cream, 2 tsp minced chipotle in adobo, 1 tsp adobo sauce, 1 tbsp lime juice, 1/2 tsp garlic powder, and 2 tbsp chopped fresh cilantro (or 2 tbsp dried). Whisk until smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust heat or acidity (add more adobo or lime if desired). Refrigerate while preparing other components so flavors meld.

Roast or blister the poblano peppers over a gas burner, under a broiler, or in a hot skillet until blackened and skin bubbles, turning often (about 8–10 minutes). Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this loosens the skin.

Peel off charred skin, remove seeds and stems, then slice peppers into 1/4-inch strips. Toss with 1 tsp olive oil and 1 tsp salt. Keep warm.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp neutral oil. Spread 3 cups thawed, squeezed-dry shredded hash browns into an even layer. Season with 1 tsp kosher salt and 1 tsp black pepper.

Press down with a spatula and cook undisturbed until the underside is golden and crisp, about 5–6 minutes. Flip in sections (or invert in a large plate and slide back) and cook other side until golden, another 4–5 minutes. Break into portions suitable for 8 tacos and keep warm in a low oven (200°F / 95°C) or on a plate covered with foil.

In a skillet over medium heat, add the chorizo (12 oz) breaking it up with a spatula. Cook until it begins to brown and most of the fat is rendered, about 6–8 minutes.

Add 1 cup finely chopped yellow onion and 2 minced garlic cloves to the pan. Sauté with the chorizo until the onion is translucent and slightly caramelized, about 4–5 minutes. If pan becomes too dry, add a splash (1 tbs) of water. Taste and adjust salt if needed. Keep warm.

In a bowl whisk together 8 large eggs, 1 tablespoon whole milk, 1 tsp salt and 1 tsp black pepper until well blended and slightly frothy.

Heat a clean nonstick skillet over medium-low and add 1 tbsp unsalted butter. Once melted and foaming, pour in the egg mixture. Allow eggs to set briefly at the edges, then gently stir with a silicone spatula, folding from the edges to the center to form soft curds. Remove from heat when eggs are still slightly glossy and soft—they will continue to cook in residual heat (about 3–4 minutes total). Keep warm.

Warm 8 blue corn tortillas on a dry skillet over medium heat for 20–30 seconds per side to make them pliable. Alternatively, lightly fry each tortilla in 2 tbs vegetable oil (1/2 tbs per tortilla) in a skillet for 20–30 seconds per side for a slightly crisp edge; drain on paper towel.

To assemble each taco: place a warm tortilla on a plate. Add about 2 tbs of hash browns, then 1 oz (about 2 tbs) of cooked chorizo, followed by a generous spoonful (about 1/4 cup) of scrambled eggs. Top with a few strips of roasted poblano pepper (about 1–2 tbs), sprinkle ~3/4 oz crumbled queso fresco, and drizzle 1–2 tsp of tinga ranch over the top. Add pickled red onions and chopped cilantro if using. Serve with lime wedges.

Repeat for remaining tortillas. Serve immediately while warm.