Breakfast Tacos With Homemade Chorizo Crispy Potatoes And Egg Recipes

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BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO



Breakfast Tacos with Chorizo, Egg and Potato image

Provided by Kelsey Nixon

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes)
3 tablespoons lime juice (2 to 3 limes)
2 tablespoons fresh cilantro leaves, chopped
1 clove garlic, minced
1/2 ripe avocado, halved, pitted and chopped
Kosher salt and cracked black pepper
1/4 medium red onion, chopped
Kosher salt and freshly cracked pepper
1 tablespoon vegetable oil
8 ounces fresh Mexican-style chorizo sausage, casing removed (about 6 links)
4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
6 large eggs
Four 6-inch flour tortillas
1 cup white Cheddar, grated
1/4 cup sour cream or crema
Hot sauce, for serving

Steps:

  • For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
  • For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.

BREAKFAST TACOS WITH CRISPY POTATOES, CHORIZO, AND FRIED EGG RECIPE



Breakfast Tacos With Crispy Potatoes, Chorizo, and Fried Egg Recipe image

Breakfast tacos with crispy potatoes fried in chorizo fat and a soft fried egg on top.

Provided by J. Kenji López-Alt

Categories     Breakfast     Breakfast and Brunch     Mains     Tacos

Time 30m

Yield 3

Number Of Ingredients 12

1 large russet potato (about 10 ounces), cut into 1/2-inch cubes
Kosher Salt
1 tablespoon distilled white vinegar
1 tablespoon vegetable oil, divided
3 ounces Mexican-style raw chorizo (see note)
2 scallions, thinly sliced, whites and greens reserved separately
1 serrano pepper, thinly sliced
Freshly ground black pepper
4 eggs
4 soft flour or corn tortillas, warm
1 cup homemade or store-bought roasted tomato salsa
Chopped cilantro, sour cream or Mexican crema, and lime wedges for serving

Steps:

  • Place potatoes in a small saucepan and cover with cold water by 1-inch. 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. 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. Add chorizo and cook, breaking it up with a wooden spoon, until cooked through. Transfer chorizo to a small bowl, leaving oil behind.
  • When potatoes have dried, reheat chorizo oil over high heat until shimmering. Add potatoes and cook, tossing occasionally, until crisp and golden brown all over, about 15 minutes. 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. Transfer to a plate and keep warm. Wipe out skillet.
  • Add remaining teaspoon oil and heat over medium-high heat until shimmering. Add eggs, season with salt and pepper, and cook until whites are set but yolks are still runny, about 1 1/2 minutes. Remove from heat.
  • Divide potato mixture between tortillas. Top each with a fried egg and some salsa. Serve immediately with chopped cilantro, scallion greens, sour cream or Mexican crema, and lime wedges. This Recipe Appears In Breakfast Tacos with Crispy Potatoes, Chorizo, and Fried Egg

Nutrition Facts : Calories 489 kcal, Carbohydrate 53 g, Cholesterol 269 mg, Fiber 8 g, Protein 21 g, SaturatedFat 6 g, Sodium 623 mg, Sugar 4 g, Fat 22 g, ServingSize Serves 2 to 3, UnsaturatedFat 0 g

BREAKFAST TACOS WITH HOMEMADE CHORIZO, CRISPY POTATOES, AND EGG



Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg image

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

Provided by Rhoda Boone

Categories     Pork     Breakfast     Kid-Friendly     Cinco de Mayo     Jalapeño     Tortillas     Taco     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Serves 4

Number Of Ingredients 21

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 large eggs
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 Sauce or your favorite hot sauce (for serving)
Sliced avocado (for serving)
Cilantro leaves (for serving)

Steps:

  • Make the chorizo:
  • Using the flat side of a knife, smash garlic. Finely 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:
  • 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.
  • 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.)
  • 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.
  • 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.
  • 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.
  • Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
  • Do Ahead
  • Chorizo can be made up to 3 days in advance and stored in the refrigerator.

CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS



Chorizo and Scrambled Egg Breakfast Tacos image

Categories     Cheese     Egg     Onion     Breakfast     Brunch     Sauté     Quick & Easy     High Fiber     Sausage     Cilantro     Tortillas     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 2 servings

Number Of Ingredients 8

4 corn tortillas
1 cup grated extra-sharp white cheddar cheese
4 large eggs
4 tablespoons chopped fresh cilantro, divided
7 ounces fresh chorizo sausage, casing removed if necessary
4 green onions, sliced
Sour cream (optional)
Hot sauce or salsa (optional)

Steps:

  • Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
  • Whisk eggs and 2 tablespoons cilantro in medium bowl. Season with salt and pepper. Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Add green onions and sauté 2 minutes. Add egg mixture and stir until very softly set, about 1 minute. Remove egg mixture from heat.
  • Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half. Serve with sour cream and hot sauce, if desired.

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