Breakfast Tacos — Chorizo, Egg & Potato
Wake up to a Tex-Mex fiesta with these breakfast tacos! Spicy chorizo, fluffy eggs, and crispy potatoes create a handheld delight that's ready in minutes.
Breakfast Tacos — Chorizo, Egg & Potato
Wake up to a Tex-Mex fiesta with these breakfast tacos! Spicy chorizo, fluffy eggs, and crispy potatoes create a handheld delight that's ready in minutes.
Key move
Start potatoes in a cold pan to maximize starch release for ultimate crispiness.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Dish Standard
Tacos Has A Titleholder
Study the reigning plate, then take a run at the standard in Under $12.
The Setup
- Large Skillet12-inch
- Knife
- Cutting Board
The Mise en Place
5 of 7Your prep station before cooking begins
The Dry Mix (0/5)
Potatoes are not getting crispy.
Make sure the pan is not overcrowded. Cook in batches if necessary. Also, ensure the potatoes are diced small and uniformly.
Chorizo is too greasy.
Drain off excess grease after cooking the chorizo.
Chef's Notes
Cook chorizo until crispy for best texture. Drain excess fat before adding eggs.
Dice potatoes small (1/4 inch) so they cook through quickly and evenly.
Top with fresh cilantro, diced red onion, and a dollop of crema or sour cream.
Cook potatoes and chorizo ahead of time. Reheat gently before assembling tacos.
The Method
DICE
Prep aheadDice the potatoes (2 cups) and onion into small, uniform pieces.
Potatoes and onions are diced
HEAT
Heat olive oil (2 tbsp) in a large skillet over medium heat. Add the diced potatoes (2 cups) and onions to the cold pan.
Olive oil is shimmering and potatoes/onions are in the pan
COOK
Cook the potatoes (2 cups) and onions, stirring occasionally, until golden brown and crispy, about 15-20 minutes.
Potatoes are golden brown and crispy
ADD
Add the chorizo (1 lb) to the skillet and cook, breaking it up with a spoon, until browned, about 5 minutes.
Chorizo is browned
POUR
Pour the beaten eggs (8 large) into the skillet and cook, stirring gently, until set but still slightly moist, about 3-5 minutes.
Eggs are set but still slightly moist
WARM
Warm the tortillas in a dry skillet or microwave.
Tortillas are warm and pliable
FILL
Fill each tortilla with the chorizo (1 lb), egg, and potato mixture. Top with chopped cilantro (¼ cups) and your favorite hot sauce.
Tortillas are filled and topped
SERVE
Serve immediately and enjoy!
Tacos are served
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