Chorizo and Potato Tacos
Why shell out a fortune for eggs when you can have a breakfast that’s just as delicious—without the sticker shock? These chorizo and potato breakfast tacos are here to save the day (and your wallet). Spicy, crispy, and packed with flavor, they prove that you don’t need golden yolks when you’ve got golden-brown potatoes and spicy and savory chorizo. Plus a good drizzle of our Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade, our Everyday Green Jalapeno Hot Sauce or our Mexican-Style Habanero Hot Sauce elevates the flavors even more. Let’s taco ‘bout a better way to start the morning!
Chorizo and Potato Tacos Recipe
Ingredients
- 1 lb potatoes, peeled and cut into 1/2 inch cubes (or similar amount of chopped frozen potatoes or hash brown mix)
- 1 lb bulk chorizo sausage
- 8-12 corn or flour tortillas (4-5 inches in diameter)
- 3 tablespoons light cooking oil, like vegetable or canola
- 1 white onion, chopped finely
- 1/2 cup chopped cilantro or spring onion
- 2 limes, cut into wedges
- 1/4 cup Mexican Crema or sour cream
- Fat Cat Surprisingly Mild Guajillo Ghost Tex-Mex Hot Sauce and Marinade, our Everyday Green Jalapeno Hot Sauce or our Mexican-Style Habanero Hot Sauce to drizzle on top of each taco
- salt and pepper to taste
Instructions
- Heat pan over medium heat and add half the oil.
- Add the chorizo and cook, stirring frequently, until cooked through and charred and cripsy in spots.
- While chorizo is cooking, put potatoes in microwave safe bowl, top with 2 tablespoons of water, cover with plastic wrap, and microwave until cooked through, about 5 minutes on High. When done, drain and dry on paper towels.
- Add drained and dried potatoes to pan with chorizo and cook together for 5 minutes, stirring to combine the two items well and to brown the potatoes in spots.
- As potatoes and chorizo cook, stack your tortillas and wrap in a damp towel and microwave for 60 seconds (corn) or 30 seconds (flour).
- To serve, set 2-3 tortillas on a plate and scoop about 3-4 tablespoons of the potato-chorizo mixture into the center of each tortilla.
- Top each taco with a sprinkle of white onion and cilantro/spring onion, a dollop of sour cream or crema, a squeeze of lime, and a drizzle of your Fat Cat hot sauce of choice.
- Serves 4