Ingredients for Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg

• 3 dentes de alho, descascados

• 1/2 colher de chá de sal kosher

• 230g de carne de porco moída

• 1 small can chipotle chillies in adobo

• 1 tablespoon distilled white vinegar

• 1 large russet potato, peeled and cut into 1/2-inch cubes

• 2 colheres de sopa de vinagre branco destilado

• Sal kosher

• 1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed

• 1/2 colher de chá de pimenta-do-reino moída na hora, dividida

• 2 colheres de sopa de manteiga sem sal, divididas

• 2 cebolinhas, fatiadas finamente

• 6 ovos grandes

• 2 tablespoons milk, half-and-half, or cream

• 8 small flour tortillas

• 60g grated cheddar or Monterey Jack cheese (or a mix)

• Creamy Jalapeño Sauce or your favourite hot sauce (for serving)

• Sliced avocado (for serving)

• Coriander leaves (for serving)

Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chilli with seeds and add to pork (you should have about 1 tablespoon chopped chilli). Add vinegar and 2 tablespoons adobo from can and stir to combine.

Heat 1925ml cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.

Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 tablespoon oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4–6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 45ml fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)

Heat the skillet over medium. Add potatoes, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient—cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add spring onions and 1 tablespoon butter and cook, stirring occasionally, until spring onions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.

While potatoes cook, combine eggs, milk, 1/4 teaspoons salt, and remaining 1/4 teaspoons pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.

Heat reserved skillet over medium and add remaining 1 tablespoon butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.

Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and coriander.

Chorizo can be made up to 3 days in advance and stored in the refrigerator.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.