Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg

April 29, 2015

4.5

(9)

Read Reviews

Photo by Chelsea Kyle, food styling by Rhoda Boone

Active Time

45 minutes
Total Time

1 hour

Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.

Ingredients

Serves 4

For the chorizo:

3 garlic cloves, peeled

1/2 teaspoon kosher salt

8 ounces ground pork

1 small can chipotle chiles in adobo

1 tablespoon distilled white vinegar

For the tacos:

1 large russet potato, peeled and cut into 1/2-inch cubes

2 tablespoons distilled white vinegar

Kosher salt

1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed

1/2 teaspoon freshly ground black pepper, divided

2 tablespoons unsalted butter, divided

2 scallions, thinly sliced

6大鸡蛋

2 tablespoons milk, half-and-half, or cream

8 small flour tortillas

1/2 cup grated cheddar or Monterey Jack cheese (or a mix)

Creamy Jalapeño Sauceor your favorite hot sauce (for serving)

鳄梨片(for serving)

Cilantro leaves (for serving)

Make the chorizo:
Step 1
使用一把刀,平的一面打碎大蒜。细ly chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
Make the tacos:
Step 2
Heat 8 cups cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.
Step 3
Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4–6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
Step 4
Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient—cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
Step 5
While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.
Step 6
Heat reserved skillet over medium and add remaining 1 Tbsp. butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.
Step 7
Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
Do Ahead
Step 8
Chorizo can be made up to 3 days in advance and stored in the refrigerator.

Cooks' Note

Feel free to swap the homemade chorizo for store-bought fresh Mexican-style chorizo if you prefer.

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Reviews (9)

I liked these but didn't love them. I made as the directions stated (Minus the Jalapeno sauce) and my husband and I were not wowed. We regularly make breakfast tacos and hashes and this one was good but not as good as some other combo's I've made. And we love chorizo. The potatoes were, however, the best potatoes and now my husband always requests them this way.
- Anonymous
- British Columbia
- 2/8/2018
Serve to guests good!
- JackyP
- 1/8/2018
Takes a while, but man does the effort pay off. Made exactly as written, including the Creamy Jalapeño Sauce. And it's good even without the eggs.
- emooney
- Haddonfield, NJ
- 1/4/2018
I made this for #cook90 and loved it! I subbed spinach for the potatoes which I'm sure is sacrilegious but it was still super good! If I were making it after work I'd probably want to premake the chorizo or use store bought, because it took me a minute with so many moving parts, but it was totally worth it.
- missalisonmo1556
- Los Angeles
- 1/3/2018
I’m really looking forward to making this, but I’m not sure I’ll be able to have all the ingredients together, fresh, at the same time. Can I mix the chorizo and freeze it for a later time?
- karieeleison
- Martinez, CA
- 10/9/2017
My family loved this! I had a time crunch so I used store bought chorizo and it was fine. The key as the recipe says is to cook the potatoes slow in the chorizo fat. I don't think it is clear that everything goes in the same skillet at the end but that is what you do. Don't skip the cilantro and avocado it really tops it off.
- s_f_potts2
- 科罗拉多州
- 9/17/2016
I made these tacos exactly as shown on the recipe for my cooking club brunch. Suffice to say that the compliments keep pouring in. The "homemade" chorizo is the key to its success, along with the specific instructions for crisping the potatoes. A real winner!
- sallie46
- Baltimore, MD
- 6/23/2015
I prepared this dish as is for a group brunch last weekend, and, boy, was it a hit! Declared by one attendee to be the best taco he'd ever eaten! The homemade chorizo was delicious, only mildly laborious, and a great improvement over the store-bought variety, and cooking the potatoes slowly really enhanced their flavor and crunch. A future mainstay on the brunch circuit!
- sallie46
- Baltimore, MD
- 5/18/2015
I make something like this for breakfast but this recipe out did mine. My husband said he didn't want to hurt my feelings but this was 5 star. The homemade chorizo, the way you cooked the potatoes, just everything was super delicious. This is his Sunday breakfast from now on. Thank you.
- Charlyene
- Santa Rosa, Calif
- 5/17/2015