I have come to the realization that I do enjoy Chorizo. Where is this coming from you ask? Well I always thought Chorizo was a really spicy meat that I wouldn’t like. You know what happens when you assume right 😉 .
So recently I decided I wanted to try something new with our breakfast tacos. I LOVE the grande scrambler from Taco Bell’s breakfast menu but don’t love the 700+ calories that come with it. I decided to try and re-create it at home and it turned out pretty dang well if I do say so myself. Because everyone deserves a knock-off taco bell recipe in their life, I give you, my version of the grande scrambler.
Chorizo, Egg and Potato Breakfast Taco
Servings: 4 Prep Time: 5min Cook Time: 20min Difficulty: Easy
- Diced breakfast potatoes
- Chorizo (in the breakfast meat section)
- Pico de gallo (I get the premade from Kroger)
- Sour Cream (optional)
- Flour Tortillas
- Cheese (optional)
In a skillet cook chorizo according to package instructions. Remove and set aside.
Add potatoes to skillet (with chorizo grease still in pan) and cook according to package instructions (varies depending on potatoes). For a crispier potato don’t use any additional oil and possibly remove the chorizo grease. Once the potatoes are cooked to your liking remove and set aside.
In the same skillet crack open eggs and cook, scrambled. Let sit in skillet while preparing the next step.
I highly recommend warming up the tortillas over a gas burner (gets a more authentic taste) but you can also warm them up in the microwave. Make sure and don’t warm them up too long or the tortilla can get rubbery.
Once the tortillas are warm you are ready to assemble your burrito! I like to put the sour cream on the bottom, then add egg, chorizo, potato, then pico de gallo (no cheese for me). There is no right or wrong here just put it together like you feel! Now enjoy 🙂 If there is any leftover chorizo or potatoes, put them in a leftover container to use another day. I have found that the potatoes get even crispier when re-heated.
To re-heat the potatoes/chorizo add to a dry skillet and cook until heated through. If you add any oil the potatoes will go soggy, the dry skillet is perfect. Make the eggs, warm up the tortilla and assemble again like before, or change it up! You do you!
Notes: You can substitute some other breakfast meat for chorizo but keep in mind the potatoes wont really have flavor. If you do go that route make sure and either get the seasoned potatoes or season them yourself. Bland potatoes probably wont taste as good. Also if you have leftover chorizo/potato mix, you can reheat in a pan (no oil needed) and it gets even more crispy and delicious on the second go around.