Breakfast Tacos with Potatoes and Chorizo
Tacos de Papa y ChorizoCrisp rolled tacos filled with potatoes and chorizo sausage, served with Mexican Scrambled Eggs and fresh tropical fruits (Breakfast Fruit Plate), make a memorable brunch. Packaged chorizo sausage can be greasy, so if you can't find good quality at a butcher or gourmet store, substitute Mexican Pork Sausage.
Ingredients
Makes 8 tacos
- 1 cup 1½ recipe Basic Cooked Tomatillo Sauce
- ½ pound fresh bulk chorizo or packaged, with casings removed
- ¼ medium onion finely chopped
- 2 medium boiled potatoes peeled and finely diced or chopped
- ¼ teaspoon salt or to taste
- Oil for frying tortillas
- 6 corn tortillas
- ½ cup sour cream
Instructions
- Prepare the tomatillo sauce.
- Then, fry the chorizo in a nonstick skillet over medium heat, breaking it into small pieces; cook until browned, about 3 to 4 minutes.
- Add the onion and cook until softened, about 3 minutes.
- Stir in the potatoes, salt, and ½ cup of the tomatillo sauce.
- Reserve off heat.
- In another medium skillet, heat about 2 tablespoons of oil until it shimmers.
- One at a time, dip the tortillas in the hot oil just until limp, about 10 seconds.
- Drain on paper towels.
- Put about 2 tablespoons of the filling on one soft warm tortilla.
- Roll tightly and secure with a toothpick.
- Repeat until all tortillas are filled and rolled.
- Add about 2 more tablespoons of oil to the same skillet used for softening the tortillas and fry the tacos, seam side down, until crisp and browned.
- Turn and fry the second side.
- Drain on paper towels.
- Arrange the tacos on a plate.
- Garnish with remaining tomatillo sauce and sour cream.
Notes / Tips / Wine Advice:
Serve hot.
