BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO
Steps:
- For the pico de gallo: Mix together the tomatoes, lime juice, cilantro, garlic, avocados and onions in a medium bowl. Sprinkle with salt and black pepper. Cover and chill.
- For the tacos: Heat the oil in a large skillet over medium-high heat. Saute the chorizo until cooked through, breaking up with back of wooden spoon, about 5 minutes. Transfer the chorizo to a paper-towel-lined-plate. Add the potatoes and cook, covered, stirring occasionally until soft, 6 to 8 minutes. Sprinkle with salt and pepper. Transfer to a paper-towel-lined-plate. Whisk the eggs and sprinkle with salt and pepper in a medium bowl. Add the eggs to the same skillet and cook over medium heat, stirring until the eggs are softly set, 1 to 2 minutes. Return the chorizo and potatoes to the skillet and toss with the eggs to warm through and finish cooking the eggs. Toast the tortillas in a small skillet over medium-high heat, topping each tortilla evenly with the cheese, until the cheese melts and the tortillas begin to crisp on the bottom, about 1 minute. Transfer to a platter. Put 1/2 cup of the egg and chorizo mixture in each tortilla and top with 1 tablespoon of the pico de gallo. Reserve any leftover pico de gallo for another use. Fold each tortilla in half and serve with the sour cream and hot sauce.
SWEET POTATO AND CHORIZO TACOS
To give the tortillas a smoky edge, char them over a gas burner, under the broiler or on the grill - recipe is from Sunset Magazine.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel onion and sweet potato and dice into 1/2 inch cubes. Heat oil in a large pan over medium heat. Add onion, potato and salt and cook until onion begins to soften, about 2 minutes. Reduce heat to medium-low, cover, and cook, stirring occasionally until potato is tender, 8 - 9 minutes.
- Increase heat to medium-high and add chorizo. Cook, breaking up sausage with the back of a spoon until cooked through, 7 - 8 minutes.
- Meanwhile, heat tortillas in an oven or microwave, or char over an open flame until warmed and softened. Wrap in foil or a clean kitchen towel to keep warm.
- Stack and thinly slice lettuce; combine in a bowl with juice of a lime half and cotija. Halve, peel and pit and thinly slice avocados; put in another bowl and toss with juice from remaining lime juice.
- Spoon about 3 tablespoons chorizo-sweet potato mixture into each warm tortilla. Divide lettuce and avocado among tacos.
Nutrition Facts : Calories 993.6, Fat 68.2, SaturatedFat 21.8, Cholesterol 114.9, Sodium 1933.8, Carbohydrate 61.3, Fiber 14.9, Sugar 6.2, Protein 38.4
CHORIZO-POTATO TACOS
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Put the potatoes in a microwave-safe bowl, add 1/2 cup water and season with salt. Cover with plastic wrap and microwave 5 minutes.
- Meanwhile, heat the vegetable oil in a medium skillet over high heat, then add the squash and cook until browned but still crisp, 3 to 4 minutes. Season with salt and pepper and transfer to a bowl. Add the sausage to the skillet and cook, breaking it up with a spoon, until it begins to brown, about 5 minutes. Add the potatoes and cooking water and cook, tossing, until the potatoes are browned and the sausage is cooked through, 5 to 6 more minutes. Season with salt.
- Combine the tomatoes, scallion, jalapeno and cilantro in a bowl and season with salt. Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute. Fill with the squash and chorizo mixture and sprinkle with the cheese and salsa. Top with sour cream and/or guacamole, if desired.
Nutrition Facts : Calories 475, Fat 32 grams, SaturatedFat 10 grams, Cholesterol 58 milligrams, Sodium 855 milligrams, Carbohydrate 28 grams, Fiber 2 grams, Protein 19 grams
CHORIZO, POTATO, AND EGG BREAKFAST TACOS (TEX-MEX)
In south Texas, breakfast tacos are a way of life. There is a taco joint on every street corner. I make tacos for breakfast almost every weekend. This mixture is one of our favorites. I took a big batch in to work one morning and it was a huge hit.
Provided by Pokey in San Antonio
Categories Breakfast
Time 40m
Yield 16 tacos, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Peel and dice 3 medium baking potatoes. Pieces should be about what you would do for potato salad (about 1/2" cubed).
- Heat oil and brown potatoes. Season liberally with salt and pepper. Once the potatoes start to brown, reduce heat and cover. The idea is to have them lightly brown, but still soft. Add the sliced onions when you cover and reduce the temp to med-low. Stir occasionally. When done, set aside.
- The best chorizo is a kielbasa style (big fat links in natural skin). Remove from skin and chop up. Fry in skillet until done, drain and set aside. Reserve 2 tbl of the chorizo grease.
- Scramble the eggs in the reserved grease. Salt and pepper the eggs, and when almost set, add the potatoes and the chorizo.
- Fold the mixture together then cover and remove from the heat. Serve immediately on warm flour tortillas, toped with cheddar cheese and your favorite taco sauce.
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- Add sweet potato to skillet and cook, stirring occasionally, until golden brown and tender, 8–10 minutes. Mix in chili powder and cayenne, season with black pepper, and cook, stirring, 30 seconds. Using a slotted spoon, transfer to a paper towels to drain; season with salt.
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