BREAKFAST TACOS WITH CHORIZO, EGG AND POTATO

Breakfast Tacos With Chorizo, Egg and Potato image

Provided by Food.com

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

8 ounces plum tomatoes, seeded and chopped (about 3 tomatoes)
3 tablespoons lime juice (2 to 3 limes)
2 tablespoons fresh cilantro leaves, chopped
1 garlic clove, minced
1/2 ripe avocado, halved, pitted and chopped
kosher salt and black pepper
1/4 medium red onion, chopped
kosher salt & freshly ground black pepper
1 tablespoon vegetable oil
8 ounces fresh mexican-style chorizo sausage, casing removed (about 6 links)
4 ounces new potatoes, peeled and diced into 1/2-inch cubes (about 2 medium)
6 large eggs
four 6-inch flour tortillas
1 cup white cheddar cheese, grated
1/4 cup sour cream or 1/4 cup crema
hot sauce, for serving

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.

Nutrition Facts : Calories 637.3, Fat 49.9, SaturatedFat 20.1, Cholesterol 371.1, Sodium 1035, Carbohydrate 13.9, Fiber 3.4, Sugar 3.4, Protein 33.5