July 8, 2011
Everyday Food Chorizo, Potato, and Egg Tacos
This recipe has two parts, the salsa picante and the tacos. In order to save time during the busy dinner prep, I prepared my salsa in the morning. The taco portion of the meal only takes five ingredients, all of which I easily found at my grocery store. As I stated before, I substituted chourico for the chorizo. Since the sausage I bought was smoked not fresh, I peeled the casing off and finely diced. I used a toaster oven to char my poblano chile and found it took closer to 20 minutes, rather than the 7-10 suggested by the recipe. Additionally, I ran out of eggs, so I ended up using 3 instead of 4 eggs. I found my total time with the salsa and tacos to take about an hour. Finally, This recipe made 6 tacos for my family, not the 8 indicated by the recipe.
This was a very kid friendly recipe. My two boys are often bad about eating eggs, but they loved these tacos.
My husband and I found that boiling the potatoes made them softer than we prefer, so I suggest frying the potatoes instead. Fried potatoes would provide the tacos with a nice crunch which would go nicely with the rest of the ingredients. This recipe would make a great breakfast recipe, or you can do like my family did and have it as a breakfast for dinner dish; works well either way.
For the recipe got to Everyday Food Chorizo, Potato, and Egg Tacos.