Ultimate Chorizo Breakfast Tacos
Recipe Information
-
15-Min Prep time
-
Serves 6
Recipe
Ingredients
Quantity
Ingredient
15 ml (1 Tbs.)
1 Tbs. vegetable oil
125 ml (½ cup)
Yukon Gold potato, cut into small cubes
125 ml (½ cup)
onion, finely diced
Salt
Freshly ground black pepper
½ 250 g pkg.
Piller’s Chorizo, chopped
6
large eggs
6
small corn tortillas, warmed or grilled
1
tomato, chopped
15 ml (1 Tbs.)
finely chopped cilantro, finely chopped
250 ml (1 cup)
crumbled queso fresco or feta
Salsa, for topping
Products
Directions
Heat the oil in a large non-stick frying pan over medium heat; add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo and cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.
Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper. Divide the egg mixture among the tortillas and top with tomato, cilantro and cheese. Serve with salsa.
| Quantity | Ingredient |
|---|---|
| 15 ml (1 Tbs.) | 1 Tbs. vegetable oil |
| 125 ml (½ cup) | Yukon Gold potato, cut into small cubes |
| 125 ml (½ cup) | onion, finely diced |
| Salt | |
| Freshly ground black pepper | |
| ½ 250 g pkg. | Piller’s Chorizo, chopped |
| 6 | large eggs |
| 6 | small corn tortillas, warmed or grilled |
| 1 | tomato, chopped |
| 15 ml (1 Tbs.) | finely chopped cilantro, finely chopped |
| 250 ml (1 cup) | crumbled queso fresco or feta |
| Salsa, for topping |
Products
Directions
Heat the oil in a large non-stick frying pan over medium heat; add the potato and onion, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, about 2 to 3 minutes. Add the chorizo and cook, stirring occasionally, until the potato cubes are tender and the chorizo is cooked through, about 5 minutes.
Meanwhile, place the eggs in a medium bowl, season with salt and pepper, and beat with a fork until well combined.
Reduce the heat to medium low, pour the egg mixture into the pan, and cook, stirring occasionally, until the eggs are just set, about 3 to 4 minutes. Remove from heat and season with salt and pepper. Divide the egg mixture among the tortillas and top with tomato, cilantro and cheese. Serve with salsa.