Name: Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg
Cook time: 45 minutes
Total time: 1 hour
Yield: Serves 4
Ingredients: 3 garlic cloves, peeled; 1/2 teaspoon kosher salt; 8 ounces ground pork; 1 small can chipotle chiles in adobo; 1 tablespoon distilled white vinegar; 1 large russet potato, peeled and cut into 1/2-inch cubes; 2 tablespoons distilled white vinegar; Kosher salt; 1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed; 1/2 teaspoon freshly ground black pepper, divided; 2 tablespoons unsalted butter, divided; 2 scallions, thinly sliced; 6 large eggs; 2 tablespoons milk, half-and-half, or cream; 8 small flour tortillas; 1/2 cup grated cheddar or Monterey Jack cheese (or a mix); Creamy Jalapeño Sauce or your favorite hot sauce (for serving); Sliced avocado (for serving); Cilantro leaves (for serving)

Photo by Chelsea Kyle, food styling by Rhoda Boone

Super-flavorful (and super-easy) homemade fresh chorizo and crispy hash brown potatoes take these tasty breakfast tacos to the next level.

Cooks' Note

Feel free to swap the homemade chorizo for store-bought fresh Mexican-style chorizo if you prefer.

Recipe notes

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