Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg
Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Using the flat side of a knife, smash garlic.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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.
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.
Chorizo can be made up to 3 days in advance and stored in the refrigerator.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.