Chorizo, Potato, and Egg Breakfast Tacos (Tex-Mex)
"In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit."
- Ready In:
- 40mins
- Ingredients:
- 10
- Yields:
-
16 tacos
- Serves:
- 6-8
ingredients
- 1 lb potato
- 1 lb mexican chorizo sausage
- 6 eggs
- 1⁄2 cup onion (sliced)
- 1 cup cheddar cheese (grated)
- 1⁄2 cup taco sauce
- 3 teaspoons pepper
- 2 teaspoons salt
- 3 tablespoons olive oil
- 16 flour tortillas
directions
- 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.
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Reviews
-
Made these tonight for dinner, everyone loved them. Reminded me of the years I lived in San Antonio. Great, simple, delicious recipe Pokey!! -
I make a very similar recipe that my Mexican Father-in-law taught me how to make. It makes a very good meal for a weekend breakfast or even a great dinner. This is a must try recipe! -
these are great for a nice breakfast thanks for posting dee
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Even in Iceland a breakfast taco is now a way of life & my hubby loves them! These are so good & help me satisfy my Dallas-based Tex-Mex appetite. I sadly can't get chorizo here, so I use bacon & often "dress" the top w/avocado & a sprinkle of chives. This works too for breakfast quesadillas or breakfast Tex-Mex pizza. btw pokey, San Antonio is great spot to "feast w/your eyes & your palate". Thx!
RECIPE SUBMITTED BY
Pokey in San Antonio
United States
<p>I'm a retired USAF pilot (32 years), now as a Systems Engineer, I'm 10 years into a second career with an engineering firm, supporting the military. I love to hunt, fish, camp, hike and, of course--cook. I collect cook books and recipes from all kinds of sources. I was so glad to find this web site to help me organize my favorite recipes, and find new ones. My favorite cooking style is BBQ/Smoking. I also love to cook elaborate meals for family and friends. Having lived overseas for many years, I've picked up a lot of recipes for German, French, Italian, Thai, and Greek dishes.</p>
