Breakfast Tacos
Carlos Mendez
@carlosmendezcooks
Prep
10 min
Cook
10 min
Total
20 min
Servings
4
Difficulty
Easy
Let's cook
Crisp the potato
Fry the diced potato in the oil for 12 minutes, turning rarely, until crisp and golden. Season and set aside.
Brown the chorizo
Cook the chorizo in the same pan until the edges crisp and the fat renders red. Remove, leaving some fat behind.
Scramble low
Melt the butter over low heat and stir the eggs constantly, taking the pan off the heat now and then. Pull them while glossy and slightly underdone.
💡Low and slow gives soft curds. High heat gives dry, squeaky eggs.
Char the tortillas
Toast the tortillas directly over a gas flame or in a dry pan for 20 seconds a side until blistered and pliable.
Build fast
Fill each tortilla with potato, chorizo, eggs, and cheese, then top with salsa verde, avocado, cilantro, and lime.
Cook this with Chef Pepe
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📝 Tips, swaps, and make-ahead notes
Everything except the eggs can be cooked ahead; scramble to order. Double up the tortillas if they are thin, which is standard practice in Texas.
- •Vegetarian: Black beans and roasted peppers in place of chorizo.
- •Meal prep: Wrap assembled tacos in foil and refrigerate; reheat in the oven.
- •Flour tortillas: Equally traditional depending on who you ask.
Nutrition & Safety
Calories
438kcal
Protein
20g
Carbs
38g
Fat
24g
⚠️ Allergen & Safety Note
This recipe contains egg and dairy. Nutritional values are estimates per serving and may vary based on the specific ingredients you use. If you have food allergies, please verify all ingredients before cooking.
AI-assisted content. Always verify instructions with trusted culinary sources.
Made by the Chew community
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