Chorizo Potato Egg Tacos Recipes

CHORIZO, POTATO, AND EGG TACOS

Steps:

• Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
• Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

CHORIZO, POTATO & EGG TACOS

Steps:

• 1. Fry up your cooked & diced potatoes in a pan on low heat w/some butter or oil. Season them with the adobo, salt & pepper. Put them in a bowl and set aside.
• 2. Fry up your chorizo just like you would ground sausage. Do not drain your chorizo unless it is really greasy. Ours is from a local butcher so it is perfect w/seasoning & flavor not too much grease. When the chorizo is almost done I add the potatoes and mix it together.
• 3. Whisk your eggs and cream together and add to your chorizo & potato mixture. Cook till done.
• 4. Some fresh salsa makes these tacos superior. This is my homemade yellow tomato salsa that I am currently out of. Looking forward to summer and canning some more.
• 5. Heat up some tortillas in microwave w/a damp paper towel around them or on the stove in a pan for 20 - 30 seconds for each one. Add 2 - 3 tablespoons of chorizo mixture, a pinch of cheese, salsa and then wrap them in tinfoil or serve and eat immediately. --my husband likes sour cream & hot sauce on his.

CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)

Steps:

• Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
• Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
• The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
• Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
• Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.

CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS

Steps:

• Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
• Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
• Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.

BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO

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.

CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS

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.