Chorizo and Potato Breakfast Tacos

Chorizo and Potato Breakfast Tacos
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  • "Ancho Chile Salsa,": 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...

View full recipe at Chow


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