Texas Chorizo, Potato and Egg Tacos

    Ingredients

    • 1 1/2 cups Russet Potatoes, cubed and diced
    • 16 oz Pork Chorizo, ground
    • 1 Tbsp Vegetable Oil
    • 3/4 cup Onions, diced
    • 3/4 cup Red Bell Pepper, diced
    • 1 1/2 Tbsp Garlic, minced
    • 2 tsp Texas Pete Dust
    • 7 Eggs, whole
    • 3 Tbsp Texas Pete Sabor
    • 2 Tbsp Salt
    • 12 Flour Tortillas, 6 inch
    • 1/2 cup Queso Fresco
    • 3 Tbsp Cilantro

    Directions

    1. Fill a medium pot halfway with water and bring to a boil. Add in diced potatoes and let boil for 10 minutes or until potatoes are tender. Drain in a colander and set to the side.
    2. In a large frying pan over medium heat, add chorizo and cook until brown. Save fat and set chorizo aside.
    3. In the same frying pan, add vegetable oil to chorizo fat. Once hot, add potatoes and 1 tsp of salt. Let bottom of potatoes become crispy before flipping. Add in diced onion, pepper, garlic and Texas Pete Dust. Cook for another 5 minutes until onions and pepper start to brown
    4. Stir in chorizo and cook for an additional 10 to 12 minutes or until crispy.
    5. In a medium bowl, combine eggs, 1⁄2 tsp of salt and Texas Pete Mexican Style Hot Sauce. Whisk until frothy.
    6. Pour eggs over chorizo and potato mixture and cook for 3 to 4 minutes. Constantly stir to combine all ingredients. Remove from heat and set aside.

    Evenly distribute egg, chorizo and potato mixture among flour tortillas. Garnish with optional queso fresco, and cilantro.

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