Conecuh Tacos Recipe

Prep vegetables and sausage

Dice the Conecuh sausage into 1/4- to 1/2-inch pieces. Core, seed, and dice the bell pepper into small pieces. Peel and finely dice the onion.

Cook Conecuh

Heat a large skillet over medium-high heat. Add the diced Conecuh (no additional fat is necessary if sausage is fatty) and cook, stirring occasionally, until browned and slightly crisp at the edges, about 5–7 minutes. Use a slotted spoon to transfer the cooked sausage to a plate, leaving rendered fat in the pan. If the pan is dry, add 1 teaspoon oil.

Cook vegetables

Reduce heat to medium. Add the diced onion and bell pepper to the skillet with ~1 teaspoon of reserved fat or oil. Sauté until softened and beginning to brown, about 4–5 minutes.

Crisp the hash browns

Push the vegetables to one side of the skillet, add 1 tablespoon oil or butter to the cleared area, and spread the hash browns in an even layer. Press lightly and let cook undisturbed until golden brown on the bottom, about 4–6 minutes. Flip or stir and cook until warmed through and crisped to your liking, another 3–4 minutes. Stir vegetables back into the hash. Return the cooked Conecuh to the skillet, stir to combine, then transfer the mixture to a warm plate and keep warm while you scramble the eggs.

Whisk eggs

In a medium bowl, crack the eggs and add the milk, salt, and pepper. Whisk vigorously until uniformly combined and slightly frothy, about 30 seconds.

Scramble eggs

Wipe the skillet clean and return to medium-low heat. Add 1 tablespoon butter and let it melt but not brown. Pour in the egg mixture. Allow eggs to set at the edges for a few seconds, then gently push cooked portions from the edges toward the center with a spatula, forming soft curds. Continue gently stirring and folding until eggs are just cooked but still moist, about 2–3 minutes. Remove from heat immediately to avoid overcooking.

Combine eggs with filling

Add the scrambled eggs to the warm Conecuh-hash-vegetable mixture and fold gently to combine so eggs coat and warm with the other components. Keep mixture warm on very low heat while you prepare tortillas and toppings.

Grate the smoked Gouda if not pre-shredded. Taste the filling and adjust seasoning with additional salt and pepper if needed.

Warm the pico de gallo briefly if you prefer (room temperature is typical). Roughly chop cilantro and set aside for garnish.

Warm tortillas

Warm a clean skillet or comal over medium heat. Lightly brush each tortilla with a little oil and warm for 20–30 seconds per side until pliable and slightly charred in spots. Keep tortillas wrapped in a clean towel to stay warm.

Assemble tacos

Place about 1/3 to 1/2 cup of the Conecuh-egg-hash mixture into the center of each warmed tortilla. Sprinkle about 2 tablespoons of shredded smoked Gouda over the hot filling so it melts. Top with 1–2 tablespoons pico de gallo and a few cilantro leaves. Add hot sauce to taste and a squeeze of lime if desired.

Serve

Serve immediately while hot so the cheese is melty and the tortillas are warm. Provide extra pico de gallo, hot sauce, and lime wedges at the table.