Yield: Makes 4 cups or 12-15 tacos
These are easy and satisfying tacos for any time of day, including breakfast. If you can’t find Mexican chorizo, which is fresh and uncured, substitute cured Spanish chorizo, but you’ll need to finely chop it and sauté it in a little oil.
This recipe is excerpted from Just Tacos: 100 Delicious Recipes for Breakfast, Lunch, and Dinner.
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Delicious and easy. This is my favorite taco recipe, and cheap as well. The guacamole is what does it for me (though I remove the seeds since the chorizo is plenty of spice for me). A weeknight staple here.
I make this all time for breakfast without guacamole. I boil the potatoes, then I put them in the oven to crisp them up for about 20 minutes. I use convection broil, but a regular oven set at 400-425 works fine. Add the potatoes to the chorizo, mix, then immediately add 2-4 whisked eggs. Put mixture in flour tortilla, sprinkle with queso chihuahua (or some other cheese), sour cream and Cholula Hot Sauce. This is requested by my family couple times a month for Sunday/Saturday morning breakfast.
A delicious blend of flavors. Love how the chorizo and potato go together! The japs in the guacamole give it a nice kick, too. An easy meal to throw together on a weeknight.
This was delicious! We get our chorizo in bulk so this was an easy recipe. We also added some corn we had left over. The potatoes and chorizo work well together. They were a nice change to our usual favorite ground beef tacos.
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