I have to admit, it was a little strange writing a recipe for breakfast tacos, as much as I love them, because I think of them as so free-form. In my college days in Austin, when I powered my way to class by eating a couple of these every morning, I would change up the order pretty much each time. Cheese and salsa are must-haves, but otherwise my favorite combination is potato, egg, and chorizo. But you can also add (or substitute) black beans, avocado, bacon, and the like, in whatever lineup gets you going. Leftover breakfast foods, such as hash browns, are welcome additions, too. This makes two hefty tacos: a hearty breakfast or brunch.
Ingredients
Preparation
Step 1
Line a large plate on one side with a folded paper towel.
Step 2
Pierce the potato all over with a fork and microwave on High for 3 minutes. Let cool, then cut into 1/2-inch pieces.
Step 3
Break the eggs into a small bowl and whisk to combine.
Step 4
Put a small skillet over medium heat. Slice open the chorizo casing and squeeze out the sausage into the pan. Break it up with a spoon and sauté until it browns and becomes crisp, 3 to 4 minutes. Add the potato pieces, stir to combine, and cook for a minute or so until the potato is colored from the chorizo. Transfer to one side of the prepared plate and cover with a piece of aluminum foil to keep warm.
Step 5
Warm the tortillas (see page 85) and wrap them in foil to keep warm.
Step 6
Wipe out the skillet, return it to medium heat, and pour in the oil. When it shimmers, add the eggs, stirring and cooking them until they are set but still moist, 1 to 2 minutes. Immediately scoop them onto the other side of the plate with the chorizo-potato mixture and return the foil to cover. Lay the tortillas out on a plate. Divide the chorizo-potato mixture between the tortillas. Top with the eggs and a sprinkling of cheese. Close the tortillas to let the cheese melt slightly, then open them, spoon the salsa evenly over the other ingredients, close, and eat.
