Tacos can be eaten any time of day, so why not for breakfast? Piller’s Chorizo adds zip to a hearty potato-and-onion filling that’s irresistible when stuffed into a warm corn tortilla and topped with cheese and salsa.
|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|
|Freshly ground black pepper|
|½ 250 g pkg.||Piller’s Chorizo, chopped|
|6||small corn tortillas, warmed or grilled|
|15 ml (1 Tbs.)||finely chopped cilantro, finely chopped|
|250 ml (1 cup)||crumbled queso fresco or feta|
|Salsa, for topping|
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.