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
rakibarakiba45@hotmail.co.ukThese tacos are the perfect party food. They're easy to make, they're delicious, and they're always a crowd-pleaser.
Rijan Pandey
rpandey@yahoo.comI 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
s_r@yahoo.comThese tacos are a great way to get my kids to eat their vegetables.
Aasib shah
sa7@gmail.comI've never made tacos before, but these were so easy to follow. I'm definitely going to be making them again.
Richard Daigneault
d_r@gmail.comThese tacos are so easy to make, I can have them on the table in less than 30 minutes.
Ebony Brown
browne@aol.comI'm not a fan of spicy food, but I loved these tacos. The chorizo was flavorful without being too spicy.
Delight eze
delight22@yahoo.comThese tacos are a great way to use up leftover chorizo and potatoes.
THIS IS AYMEN
ta@hotmail.comI 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
santosh.b@gmail.comThese 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
b@gmail.comI've made these tacos several times and they're always a hit with my family and friends.
Janae Thomas
t_janae@gmail.comThese tacos are so good, I could eat them every day.
daniel chibua
d-c6@yahoo.comI'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
abubakara5@gmail.comThese 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
l.a86@yahoo.comI love that these tacos are made with simple ingredients that I always have on hand.
M-Bowy Official
officialm@yahoo.comThese tacos are the perfect comfort food. They're hearty, flavorful, and so easy to make.
Esha Shah
s70@yahoo.comI'm not usually a fan of chorizo, but these tacos changed my mind. The flavors all work so well together.
tobbposi
tobbposi@gmail.comThese tacos are so easy to make, and they're always a crowd-pleaser. I love serving them for breakfast, lunch, or dinner.
Priscilla Horne
priscilla_horne49@yahoo.comI 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
gpichula11@aol.comThese 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.