Ingredients
The following ingredients have 4 Servings
- 2 tsp vegetable oil
- 1/2 lb ground Mexican chorizo
- 2 russet potatoes, peeled and cubed into 1/2 inch cubes
- 1 medium yellow onion, diced
- 1 serrano pepper, thinly sliced
- 2 green onions, thinly sliced
- kosher salt and black pepper, to taste
- 2-3 large eggs, lightly beaten
- 1 Tbsp unsalted butter
- soft taco sized corn or flour tortillas
- chopped fresh cilantro, (for garnish)
- salsa, (for garnish)
- sour cream, (for garnish)
- shredded cheese, (for garnish)
Instruction
- Heat vegetable oil in large skillet over MED HIGH heat. Add chorizo and brown, breaking into crumbles until fully cooked and slightly crispy. Transfer to a plate, reserving grease in the skillet.
- Add potatoes and onion, seasoning with salt and pepper to taste, and saute in the chorizo grease (adding a bit of vegetable oil if necessary), until potatoes are tender on the inside and crispy on the outside, about 12-15 minutes.
- Add Serrano pepper and sliced green onions and cook for 1 minute more.
- Add potato mixture to the cooked chorizo on the plate. Wipe out skillet to remove browned bits of food.
- Add butter and heat over LOW heat. Add beaten eggs to skillet and scramble, seasoning with salt and pepper to taste. Once cooked, set aside.
- Microwave or char tortillas over an open burner flame, until pliable and warm.
- Top tortilla with potato and chorizo mixture, eggs, and garnish as desired.
