Most of the flavor in these tacos comes from the zesty chorizo and giving the potatoes a good smash into it makes the whole filling pop. Top with Cotija cheese, fresh Crema and a squeeze of lime. Instead of taco shells, try making breakfast burritos. Make ahead of time by wrapping them in parchment paper, keeping them in the fridge and reheating in the microwave on high for about 2 minutes. Great for busy mornings or lunch.

Yields: 4-6 servings

Ingredients:

1 package (16 oz) bulk chorizo

1 Lb Yukon gold potatoes, peeled and cut into ½ inch cubes (about 2 medium sized potatoes)

½ medium yellow onion finely chopped (about 1 cup)

3 lrg eggs, lightly beaten

2 TBS Vegetable oil

½ cup chopped Cilantro

1 Avocado, sliced

Cotija cheese or Crema (optional)

Warm corn tortillas

Hot sauce

Method:

Boil potatoes until fork tender. Drain and set aside.

In a large saute pan, cook onions in vegetable oil until translucent over medium high heat (about 10 minutes). Add chorizo and cook thru, breaking up with the back of a wooden spoon. Add potatoes and gently smash into chorizo using a potato masher.

Allow the hash to brown and after about 10 minutes of cooking, add eggs. Mix until eggs are just set then remove from heat.

Scoop about ½ cup of mix onto warm tortilla shell and top with sliced avocado, cilantro, hot sauce, crema and crumbled cotija. Finish with a squeeze of lime.

Recipe: Chorizo Breakfast Tacos