Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg

Ingredients for Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg

• 3 garlic cloves, peeled

• 1/2 teaspoons kosher salt

• 230g pork mince

• 1 small can chipotle chillies 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 teaspoons freshly ground black pepper, divided

• 2 tablespoons unsalted butter, divided

• 2 spring onions, thinly sliced

• 6 large eggs

• 2 tablespoons milk, half-and-half, or cream

• 8 small flour tortillas

• 60g grated cheddar or Monterey Jack cheese (or a mix)

• Creamy Jalapeño Sauce or your favourite hot sauce (for serving)

• Sliced avocado (for serving)

• Coriander leaves (for serving)

Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chilli with seeds and add to pork (you should have about 1 tablespoon chopped chilli). Add vinegar and 2 tablespoons adobo from can and stir to combine.

Heat 1925ml cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.

Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 tablespoon oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4–6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 45ml fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)

Heat the skillet over medium. Add potatoes, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient—cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add spring onions and 1 tablespoon butter and cook, stirring occasionally, until spring onions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.

While potatoes cook, combine eggs, milk, 1/4 teaspoons salt, and remaining 1/4 teaspoons pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.

Heat reserved skillet over medium and add remaining 1 tablespoon butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.

Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and coriander.

Chorizo can be made up to 3 days in advance and stored in the refrigerator.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.