Taco recipes
Chorizo and potato breakfast tacos
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25 min
Serves 4 - 6
Mexican
Ingredients
- For the taco filling For the taco filling
- 2 tbsp vegetable oil 30 ml vegetable oil
- 1/2 lb Mexican chorizo sausage 225 g Mexican chorizo sausage
- 1 medium yellow onion, finely chopped 1 medium yellow onion, finely chopped
- 2 large potatoes, baked and skin removed 2 large potatoes, baked and skin removed
- Salt and black pepper to taste Salt and black pepper to taste
- 6 Flour tortillas 6 Flour tortillas
- Sour cream Sour cream
- Salsa Salsa
- Grated cheddar or Jack cheese Grated cheddar or Jack cheese
Method
In a skillet over medium heat add the vegetable oil and saute the onion until soft and translucent. Add the chorizo and cook for 3 to 5 minutes, stirring frequently. Crumble in the baked potatoes, season with salt and black pepper and stir until well combined.
Warm the tortillas in the oven (covered in aluminum foil) or in the microwave.
Scoop 1/6 th of the potato and chorizo mixture onto each tortilla, top with the salsa, sour cream and grated cheese and serve immediately.
Warm the tortillas in the oven (covered in aluminum foil) or in the microwave.
Scoop 1/6 th of the potato and chorizo mixture onto each tortilla, top with the salsa, sour cream and grated cheese and serve immediately.
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