Ingredients for Chorizo Potato And Egg Breakfast Tacos Tex Mex
- Potato
- Chorizo Sausage
- 6 large eggs
- Onion
- 1 cup shredded cheddar cheese
- Taco Sauce
- Pepper
- Salt
- Olive Oil
- 8-10 small flour tortillas
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How to Make Chorizo Potato And Egg Breakfast Tacos Tex Mex
- Peel and dice the potatoes into 1/2-inch pieces (similar to potato salad).
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the potatoes and cook, stirring occasionally, until lightly browned.
- Reduce heat to medium-low, cover, and add the sliced onions. Cook until the potatoes are tender but still hold their shape (about 10-15 minutes), stirring occasionally.
- Season the potatoes generously with salt and pepper. Set aside.
- Remove the chorizo from its casings and chop it roughly. Fry the chorizo in a separate skillet over medium heat until cooked through. Drain any excess grease, reserving 2 tablespoons.
- In the same skillet, scramble the eggs in the reserved chorizo grease. Season with salt and pepper.
- Once the eggs are almost set, add the cooked potatoes and chorizo to the skillet. Gently fold everything together.
- Cover the skillet and remove from heat. Let the mixture steam for a minute or two.
- Warm the flour tortillas according to package directions.
- Fill each tortilla with the potato, chorizo, and egg mixture. Top with shredded cheddar cheese and your favorite taco sauce.
- Serve immediately and enjoy your delicious South Texas breakfast tacos!
Nutrition Information (Approximate per serving)
Sodium
106 g
Sugar
18g
Fat
94g
Carbs
20g
