Papas con Chorizo Breakfast Tacos Recipe - Potato and Chorizo Breakfast Taco Recipe

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo reduces fat while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: queso fresco

Reduced-fat cheese lowers calories without sacrificing taste.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers provide heat with fewer calories.

Welcome to the kitchen, today we're making breakfast tacos inspired by Mexico City.

Cut the potatoes into a fairly small dice for even cooking.

Parboil the diced potatoes until they're just about done, being careful not to overcook them.

Heat a cast iron frying pan and add the homemade chorizo to fry it off.

Slice the onion while the chorizo is browning.

Once the chorizo is browned, add the sliced onions to the pan and stir.

Check the potatoes to ensure they are not too soft; they should retain their shape.

Use a spider to remove the parboiled potatoes from the water and add them to the pan with the chorizo and onions.

Toss everything together to coat the potatoes with the chorizo flavor and allow them to finish cooking in the pan.

Prepare the cheese by crumbling the cotija cheese into small pieces.

Toast the blue corn tortillas on the flat top until they are warm and slightly crispy.

Place a little cheese in the middle of each tortilla, followed by a scoop of the chorizo and potato filling.

Top each taco with a couple of pickled onions.

Fold the tortillas over to form the tacos and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary