Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg

Name: Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 servings Freshly ground black pepper; 85 grams Mexican-style raw chorizo (see note above); 4 soft flour or corn tortillas, warm; 4 eggs; 2 servings Kosher Salt; 2 servings Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving; 283 grams large russet potato (about , cut into 1/2-inch cubes; 237 milliliters homemade or store-bought roasted tomato salsa; 2 scallions, thinly sliced, whites and greens reserved separately; 1 serrano pepper, thinly sliced; 1 Tbsp vegetable oil, divided; 1 Tbsp distilled white vinegar

The recipe Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg could satisfy your Mexican craving in roughly 30 minutes. This recipe serves 2. One portion of this dish contains roughly 30g of protein, 36g of fat, and a total of 676 calories. It is a good option if you're following a gluten free diet. Head to the store and pick up mexican crema, chorizo, scallions, and a few other things to make it today. It works well as a main course.

Instructions

Place potatoes in a small saucepan and cover with cold water by 1-inch.

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Potato

Water

Equipment you will use

Sauce Pan

Add 1 tablespoon kosher salt and the vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are softed, about 8 minutes.

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Kosher Salt

Potato

Vinegar

Drain and let rest for 5 minutes to dry.

While potatoes cook, heat 2 teaspoons of vegetable oil in a medium non-stick or cast iron skillet over medium-high heat until shimmering.

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Vegetable Oil

Potato

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Frying Pan

Add chorizo and cook, breaking it up with a wooden spoon, until cooked through.

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Chorizo

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Wooden Spoon

Transfer chorizo to a small bowl, leaving oil behind.

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Chorizo

Cooking Oil

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Bowl

When potatoes have dried, reheat chorizo oil over high heat until shimmering.

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Potato

Chorizo

Cooking Oil

Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes.

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Potato

Add scallion whites and serranos and continue to cook, tossing, until softened and aromatic, about 1 minute longer. Stir in chorizo and season to taste with salt and pepper.

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Salt And Pepper

Green Onions

Chorizo

Transfer to a plate and keep warm. Wipe out skillet.

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Frying Pan

Add remaining teaspoon oil and heat over medium-high heat until shimmering.

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Cooking Oil

Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes.

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Salt And Pepper

Egg Yolk

Egg

Remove from heat.

Divide potato mixture between tortillas. Top each with a fried egg and some salsa.

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Tortilla

Potato

Salsa

Egg

Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges.

Ingredients you will need

Green Onions

Mexican Crema

Lime Wedge

Sour Cream

Cilantro

Equipment

Ingredients

Servings:

2servings

Freshly ground black pepper 85grams

Mexican-style raw chorizo (see note above)4

soft flour or corn tortillas, warm 4

eggs 2servings

Kosher Salt 2servings

Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving 283grams

large russet potato (about , cut into 1/2-inch cubes 237milliliters

homemade or store-bought roasted tomato salsa 2

scallions, thinly sliced, whites and greens reserved separately 1

serrano pepper, thinly sliced 1Tbsp

vegetable oil, divided 1Tbsp

distilled white vinegar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Cuvaison Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 29 dollars per bottle.