Description
Crispy potatoes, smoky chorizo, fluffy eggs, and warm tortillas come together to make the ultimate handheld breakfast. Perfect for lazy weekend mornings, brinner, or feeding a crowd—these tacos are hearty, flavorful, and endlessly customizable.
Ingredients
For the Filling:
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8 small corn or flour tortillas
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8 oz Mexican chorizo (or mild breakfast sausage)
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2 medium potatoes (russet or Yukon Gold), diced ½-inch
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6 large eggs
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½ medium onion, finely diced
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1 tbsp olive oil or butter
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Salt & black pepper, to taste
Optional Toppings:
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Shredded cheddar or Monterey Jack
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Fresh cilantro (or parsley)
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Pico de gallo, salsa, or salsa verde
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Avocado or guacamole
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Hot sauce
Instructions
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Prep Potatoes: Dice and rinse potatoes; pat completely dry.
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Cook Potatoes: Heat oil or butter in a large skillet over medium heat. Add potatoes, season with salt & pepper, and cook 12–15 minutes, stirring occasionally, until golden and tender. Remove from pan.
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Cook Chorizo: In the same skillet, crumble and cook chorizo 5–7 minutes until browned.
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Add Onion: Stir in diced onion and cook 3–4 minutes until soft and translucent.
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Combine: Return potatoes to the pan and stir to combine.
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Scramble Eggs: Reduce heat to medium-low. Whisk eggs with a pinch of salt and pour over filling. Let set 30 seconds, then fold gently until just cooked—slightly soft and moist. Remove from heat.
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Warm Tortillas: Heat tortillas over a flame, in a dry skillet, or wrapped in a damp towel in the microwave. Keep warm in a clean towel.
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Assemble Tacos: Spoon filling into tortillas and add desired toppings. Serve immediately.
Notes
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Crispy Potatoes: Dry thoroughly and avoid crowding the pan.
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Tortilla Pliability: Keep tortillas warm to prevent tearing.
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Make Ahead: Dice potatoes and onions in advance; fully cook potato-chorizo mixture and reheat before adding eggs.
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Spice Control: Use mild sausage or remove chorizo seeds for kid-friendly versions.