Best 2 Chorizo Potato And Egg Tacos Recipes

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Are you looking for a delicious and satisfying breakfast or brunch that combines the flavors of chorizo, potatoes, and eggs, all wrapped in a warm tortilla? Look no further! Chorizo potato and egg tacos are a popular Mexican dish that is easy to make and can be customized to your liking. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that will leave you feeling full and satisfied. In this article, we will provide you with a step-by-step guide on how to make the best chorizo potato and egg tacos, including tips on selecting the right ingredients and cooking techniques to ensure a flavorful and delicious meal.

Here are our top 2 tried and tested recipes!

CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)



Chorizo, Potato, and Egg Breakfast Tacos (Tex-Mex) image

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.

Provided by Pokey in San Antonio

Categories     Breakfast

Time 40m

Yield 16 tacos, 6-8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

CHORIZO, POTATO, AND EGG TACOS



Chorizo, Potato, and Egg Tacos image

This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 30m

Yield Makes 8 tacos

Number Of Ingredients 6

1 large poblano chile
1 medium russet potato (1/2 pound), peeled and cut into 3/4-inch pieces
1/2 pound fresh chorizo, casings removed
4 large eggs, lightly beaten
8 small flour tortillas, warmed or lightly toasted
Summer Salsa Picante

Steps:

  • Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips.
  • Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa.

Nutrition Facts : Calories 570 g, Fat 32 g, Fiber 3 g, Protein 27 g

Tips:

  • Use high-quality ingredients: Use fresh and flavorful chorizo, potatoes, eggs, and tortillas to make the best tacos possible.
  • Cook the chorizo and potatoes until they are crispy: This will give the tacos a delicious, smoky flavor.
  • Use a variety of toppings: Offer a variety of toppings, such as salsa, guacamole, sour cream, and cheese, so that your guests can customize their tacos to their liking.
  • Serve the tacos immediately: Tacos are best served as soon as they are made, so that the tortillas are still warm and crispy.

Conclusion:

These chorizo, potato, and egg tacos are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a crowd, as they can be easily made ahead of time and reheated. With their flavorful combination of chorizo, potatoes, eggs, and tortillas, these tacos are sure to be a hit with everyone who tries them!

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