Chorizo Jalapeño Breakfast Tacos
Recipe courtesy of National Honey Board (honey.com)
Makes 8 tacos
8 (6-inch) flour or corn tortillas
1 ½ T. vegetable oil
2 or 3 (about 12 oz.) red potatoes, diced
½ yellow onion, diced
Salt & pepper, to taste
8 oz. chorizo
2 small or 1 large jalapeño, stem and seeds removed, chopped fine
3 T honey
1 T butter
4 eggs, whisked together
½ c. Monterey Jack cheese, shredded
½ c. of your favorite salsa
Fresh cilantro, for garnish
Preheat oven to 300°F.
On medium-high, heat the vegetable oil in a large skillet and add the potatoes, cook for about 5 minutes, add the onions, chorizo, salt and pepper. Continue to cook for another 10 to 12 minutes, breaking up the chorizo into bite-size pieces with the spatula, until sausage is browned and potatoes are tender.
Next, add the jalapeño, cook for another 3 minutes, add the honey and continue cooking for another 2 minutes. Set aside and keep warm.
Wrap the tortillas in foil and place in the oven to warm.
Melt the butter in a second skillet and scramble the eggs.
Remove the tortillas from the oven and divide the potato mixture and eggs between them. Top each taco with the shredded cheese, salsa and cilantro, serve immediately.
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