Chorizo and Potato Breakfast Tacos

Ingredients

• "Ancho Chile Salsa,":http://www.chow.com/recipes/14593 for topping
• Crumbled queso fresco, for topping
• 6 small corn tortillas, warmed or grilled
• 6 large eggs
• 4 ounces Mexican chorizo, casing removed
• Freshly ground black pepper
• Salt
• + 3 more ingredients
• • ½ cup finely chopped yellow onion
  • 2 ounces Yukon Gold potato (about ½ medium), cut into ¹/₈-inch cubes (for about ½ cup)
  • 1 tablespoon vegetable oil

Heat the oil in a large nonstick frying pan over medium heat until shimmering. Add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo, breaking it up with the back of a wooden spoon. Cook, sti...

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