CHORIZO, POTATO, AND EGG TACOS
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
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
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rakiba rakiba
[email protected]These tacos are the perfect party food. They're easy to make, they're delicious, and they're always a crowd-pleaser.
Rijan Pandey
[email protected]I love that these tacos can be made ahead of time. It's so convenient to be able to just pop them in the oven when I'm ready to eat.
Sahjab Rajput
[email protected]These tacos are a great way to get my kids to eat their vegetables.
Aasib shah
[email protected]I've never made tacos before, but these were so easy to follow. I'm definitely going to be making them again.
Richard Daigneault
[email protected]These tacos are so easy to make, I can have them on the table in less than 30 minutes.
Ebony Brown
[email protected]I'm not a fan of spicy food, but I loved these tacos. The chorizo was flavorful without being too spicy.
Delight eze
[email protected]These tacos are a great way to use up leftover chorizo and potatoes.
THIS IS AYMEN
[email protected]I love how customizable these tacos are. I can add different toppings, such as salsa, guacamole, or sour cream, to create a taco that's perfect for me.
Santosh Bharti
[email protected]These tacos are the perfect combination of flavors and textures. The chorizo is spicy, the potatoes are soft and fluffy, and the eggs add a richness that ties everything together.
john basha
[email protected]I've made these tacos several times and they're always a hit with my family and friends.
Janae Thomas
[email protected]These tacos are so good, I could eat them every day.
daniel chibua
[email protected]I'm not a big fan of eggs, but I loved these tacos. The chorizo and potatoes were so flavorful that I didn't even notice the eggs.
Abubakar Abdulkarim
[email protected]These tacos are a great way to start the day. They're filling and flavorful, and they give me energy for the day ahead.
lamiya actor
[email protected]I love that these tacos are made with simple ingredients that I always have on hand.
M-Bowy Official
[email protected]These tacos are the perfect comfort food. They're hearty, flavorful, and so easy to make.
Esha Shah
[email protected]I'm not usually a fan of chorizo, but these tacos changed my mind. The flavors all work so well together.
tobbposi
[email protected]These tacos are so easy to make, and they're always a crowd-pleaser. I love serving them for breakfast, lunch, or dinner.
Priscilla Horne
[email protected]I love how versatile these tacos are. I've made them with different types of chorizo, potatoes, and eggs, and they've always turned out great. They're also a great way to use up leftover ingredients.
Gerardo pichula
[email protected]These tacos were a hit at my Cinco de Mayo party! The combination of chorizo, potatoes, and eggs was delicious, and the tacos were easy to make. I'll definitely be making them again.