Tex-Mex Breakfast Tacos

By RoketJSquerl

Ingredients

• 1 lb – Mexican Chorizo (Or 1 lb. Bacon, chopped and cooked)
• 2-3 – Potatoes (about 1 lb.), peeled and cubed into 1-inch pieces
• Freshly ground Black Pepper
• 10 – Large Eggs, beaten
• 1 cup – Sharp Cheddar, shredded
• 1/4 cup – Cilantro, chopped
• 8-10 About 8-10 Flour tortillas
• Your favorite Tomato Salsa

Preparation

Step 1

In a large saucepan over medium-high heat, cook chorizo sausage. Using a slotted spoon, remove cooked chorizo to a paper towel-lined plate. Set aside.

In preheated chorizo drippings, place cubed potatoes. Season with black pepper. Cook until tender, stirring regularly, about 10 minutes. Remove and set aside.

Lower heat to medium. In same pan, pour in the beaten eggs and cook (over medium heat) until eggs are almost set, abut 5-7 minutes. Remove eggs to a large bowl and set aside.

Combine chorizo, potatoes and eggs in a large bowl (or the large saucepan). Fill warmed flour tortillas with mixture and top with cheese, cilantro and salsa.

Makes 8-10 authentic Tex-Mex Breakfast Tacos. (Get ready for a new addiction).