CHORIZO, POTATO & EGG TACOS

Chorizo, Potato & Egg Tacos image

Provided by Kimberly Biegacki

Time 20m

Number Of Ingredients 9

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6-8 oz chorizo (mexican sausage, mild, medium or hot)
2 small potatoes, cooked & diced
1/4 c onion, diced
6-8 small flour tortillas
6 large eggs
salsa
1/2 tsp adobo seasoning
salt & pepper
2 Tbsp cream or milk

Steps:

1. Fry up your cooked & diced potatoes in a pan on low heat w/some butter or oil. Season them with the adobo, salt & pepper. Put them in a bowl and set aside.
2. Fry up your chorizo just like you would ground sausage. Do not drain your chorizo unless it is really greasy. Ours is from a local butcher so it is perfect w/seasoning & flavor not too much grease. When the chorizo is almost done I add the potatoes and mix it together.
3. Whisk your eggs and cream together and add to your chorizo & potato mixture. Cook till done.
4. Some fresh salsa makes these tacos superior. This is my homemade yellow tomato salsa that I am currently out of. Looking forward to summer and canning some more.
5. Heat up some tortillas in microwave w/a damp paper towel around them or on the stove in a pan for 20 - 30 seconds for each one. Add 2 - 3 tablespoons of chorizo mixture, a pinch of cheese, salsa and then wrap them in tinfoil or serve and eat immediately. --my husband likes sour cream & hot sauce on his.