Recipe courtesy of Kelsey Nixon
Episode: Tacos
Print
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Pico de Gallo with Avocado: 
  • 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 clove garlic, minced
  • 1/2 ripe avocado, halved, pitted and chopped 
  • Kosher salt and cracked black pepper 
  • 1/4 medium red onion, chopped
  • Kosher salt and freshly cracked pepper 
Breakfast Tacos:
  • 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, grated
  • 1/4 cup sour cream or crema
  • Hot sauce, for serving

Directions

Watch how to make this recipe.

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.

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