📝 About This Recipe
Rooted in the vibrant culinary fusion of Tex-Mex culture, these breakfast tacos are a masterclass in texture and flavor balance. Featuring velvety soft-scrambled eggs, crispy salt-and-pepper potatoes, and savory chorizo, they offer a comforting yet sophisticated start to any morning. What makes this recipe truly special is the attention to the 'maillard reaction' on the potatoes and the charred finish on the flour tortillas, creating a smoky depth that store-bought versions simply can't match.
🥗 Ingredients
The Protein & Potatoes
- 1 large Russet potato (peeled and cut into 1/2-inch cubes)
- 8 ounces Mexican Chorizo (fresh, casing removed)
- 2 tablespoons Vegetable oil (for frying potatoes)
- 1 teaspoon Kosher salt and black pepper (to taste)
The Eggs
- 8 pieces Large eggs (preferably pasture-raised)
- 2 tablespoons Heavy cream (for extra richness)
- 1 tablespoon Unsalted butter
The Foundation & Toppings
- 8 pieces Flour tortillas (small street taco size)
- 1 cup Sharp Cheddar cheese (freshly shredded)
- 1 large Avocado (sliced or diced)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1/4 cup Pickled red onions (for acidity)
- 1/2 cup Salsa Verde or Roja (your favorite brand or homemade)
👨🍳 Instructions
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1
Place the cubed potatoes in a small pot of salted water. Bring to a boil and simmer for 5 minutes until just barely tender. Drain and pat thoroughly dry with paper towels; this ensures maximum crispiness.
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2
In a large non-stick skillet over medium-high heat, add the vegetable oil. Once shimmering, add the par-boiled potatoes in a single layer. Fry for 8-10 minutes, tossing occasionally, until golden brown and crisp. Season with salt and pepper, then remove to a paper-towel-lined plate.
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3
In the same skillet (wipe out excess oil if necessary), add the fresh chorizo. Cook over medium heat, breaking it up with a wooden spoon, for 5-7 minutes until fully browned and slightly crispy. Remove and set aside.
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4
In a medium bowl, whisk the eggs with the heavy cream and a pinch of salt until no streaks of white remain and the mixture is slightly frothy.
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5
Wipe the skillet clean and melt the butter over medium-low heat. Pour in the egg mixture.
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6
Using a heat-resistant spatula, gently push the eggs from the edges toward the center. Cook slowly to create large, soft curds. Remove from heat while they still look slightly wet; they will finish cooking with residual heat.
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7
While the eggs rest, warm the tortillas. For the best flavor, place them directly over a low gas flame for 10-15 seconds per side until slightly charred and pliable.
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8
Immediately place the warm tortillas in a clean kitchen towel or a tortilla warmer to keep them soft and steamy.
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9
Begin assembly: Place a generous spoonful of soft-scrambled eggs in the center of each tortilla.
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10
Top the eggs with a portion of the crispy potatoes and the savory cooked chorizo.
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11
Sprinkle the shredded cheddar cheese over the hot fillings so it begins to melt slightly.
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12
Finish each taco with a few slices of avocado, a pinch of cilantro, pickled red onions, and a drizzle of your favorite salsa.
💡 Chef's Tips
Always grate your own cheese; pre-shredded cheese is coated in potato starch and won't melt as smoothly. For the fluffiest eggs, don't salt them until right before they hit the pan to prevent them from becoming watery. If you prefer a vegetarian option, swap the chorizo for seasoned black beans or soyrizo. Don't skip the potato par-boil step; it's the secret to a creamy interior and a crunchy exterior. Keep your tortillas in a warm towel; cold tortillas will crack and ruin the experience.
🍽️ Serving Suggestions
Pair with a hot cup of Mexican Cinnamon Coffee (Café de Olla) for a traditional touch. Serve alongside a small bowl of fresh fruit seasoned with Tajín and lime juice. A chilled Hibiscus Iced Tea (Agua de Jamaica) provides a refreshing floral contrast to the spicy chorizo. For a brunch crowd, serve with a side of refried black beans topped with crumbled cotija cheese.