Nothing beats the sizzle of Mexican chorizo hitting a hot skillet on a weekend morning! These breakfast tacos combine crispy diced potatoes with spicy chorizo for an unforgettable start to your day. Fun fact: Let me show you how to make this crowd-pleasing breakfast that serves 4-6 people!
Ingredients
- 1 pound Mexican chorizo
- 2 large russet potatoes, diced into ¼-inch cubes
- 12 corn tortillas/or small flour tortillas if that’s your thing
- 1 white onion, diced
- 2 tablespoons vegetable oil
- Salt and pepper to taste
For Garnish:
- Fresh cilantro
- Diced white onion
- Lime wedges
- Your favorite salsa
- Shredded Mexican Blend Cheese
Equipment Needed
- Large cast-iron skillet or heavy-bottom pan
- Sharp knife for dicing
- Potato peeler
- Spatula
- Paper towels
- Tortilla warmer or aluminum foil
Recipe Instructions
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4-6 people (12 tacos)
Step-by-Step:
- Prep your potatoes by peeling and dicing into ¼-inch cubes
- Heat oil in skillet over medium-high heat
- Add potatoes, season with salt and pepper, cook until crispy (8-10 minutes)
- Remove potatoes, set aside
- Cook chorizo in same pan (5-7 minutes)
- Return potatoes to pan, mix with chorizo
- Warm tortillas
- Assemble and garnish
Pro Tips for Perfect Results
- Par-boil potatoes for 5 minutes before frying for extra crispiness
- Don’t overcrowd the pan when cooking potatoes
- Use Mexican chorizo (not Spanish) for authentic flavor
- Double-stack corn tortillas for extra stability
- Prep garnishes while potatoes cook
Storage and Reheating
- Store components separately
- Refrigerate leftovers up to 3 days
- Reheat in skillet for best results
- Freeze chorizo-potato mixture up to 1 month
These chorizo potato breakfast tacos are perfect for weekend brunches at the firehouse and are a great option for weekly meal prep. The key is getting those potatoes extra crispy. Want to make them extra special? Grab your cup of coffee and your tacos and enjoy!
Justin
