Prep Time
5 min
Cook Time
25 min
Serves
4
Cheesy Chorizo Con Papas Breakfast Tacos
Stephanie @thisisavocado_Ingredients
- 1 tbsp oil
- 1/4 small white onion, chopped
- 2 garlic cloves, minced
- 1 medium russet potato, chopped
- 11 oz chorizo
- 2 tbsp butter
- 6 eggs, scrambled
- 4 oz shredded cheese (Oaxacan, monterey jack, mozzarella or cheddar are great choices!)
- Salt and pepper, to taste
- 8 Mi Rancho Organic Corn Tortillas
Top with — chopped cilantro, chopped onion, ground cotija cheese
Instructions
Heat the oil in a medium-sized skillet over medium heat and add the onion and garlic. Cook for about 1-2 minutes, or until they are fragrant.
Add the potatoes and cook until browned on most sides and nearly cooked through about 8 minutes. Add the chorizo and cook until browned about 8-10 minutes.
Remove the chorizo mixture from the pan and set aside. Melt the butter over medium-low heat in the same skillet and add the scrambled eggs, cheese and seasonings.
Stir to combine the ingredients and cook the scrambled eggs while stirring occasionally. Remove them from the heat and set aside.
Warm the tortillas in a separate skillet or directly over a gas flame until they’re soft, pliable and slightly charred.
Assemble the tacos by placing a generous spoonful of the chorizo and egg mixture onto each tortilla, then top each taco with chopped onion, cilantro and ground cotija cheese.
Enjoy!