Recipe: Potato-Chorizo Breakfast Tacos

POTATO-CHORIZO BREAKFAST TACOS



"Breakfast tacos are a Texas tradition, and in the morning you find them all over the state, at taco stands, gas stations, small town cafes, and even in people's homes. While just about any filling can be used in a breakfast taco, one of my favorites is the combination of chorizo and potatoes. The spicy chorizo wakes you right up, and contrasts nicely with the hearty potatoes. When you scramble in some eggs and fold it all into a warm flour tortilla, you have a breakfast that will keep you well filled until the next time you decide to eat."

1 large (12 ounce) russet potato, peeled and cut into 1/4-inch cubes
1/4 teaspoon Kosher salt, plus more as needed
1/4 teaspoon ground black pepper, plus more as needed
1 tablespoon vegetable oil
1/2 cup (4 ounces) Mexican chorizo, removed from its casing and crumbled
4 eggs
1 tablespoon water, at room temperature
8 flour tortillas, warmed
Shredded cheddar cheese, for serving
Chopped fresh cilantro, for serving
Hot sauce or salsa, for serving

In a pot, cover the potato with water. Bring to a boil, turn the heat to low, and simmer until the potato cubes are just beginning to soften but are still firm, 3 minutes. (Be sure not to overcook.) Drain and season with the salt and black pepper; set aside.

Heat the oil in a skillet over medium-low heat. Add the chorizo, breaking it up into smaller pieces. Cook, occasionally stirring, until brown, about 5 minutes. With a slotted spoon, transfer the chorizo into a bowl; set aside.

Leaving the skillet on the heat, add the potatoes and cook until the potatoes are tender with the edges beginning to crisp, 7 to 10 minutes, stirring occasionally.

Meanwhile, beat the eggs with the 1 tablespoon water; set aside.

When the potato is cooked, return the chorizo to the skillet and stir until well combined. Pour in the eggs and cook until the eggs are scrambled to your preference (I like mine well done, so I cook them for about 3 minutes), gently stirring two or three times. Add salt and black pepper to taste.

TO SERVE:
Divide the chorizo, potato, and egg mixture among the tortillas. Top each with shredded cheese, cilantro, and salsa and serve.

Makes 8 tacos (serves 4)
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: The Homesick Texan's Family Table by Lisa Fain