Ingredients:

  • 9 oz raw Mexican chorizo
  • 2 medium Russet potatoes, diced into 1/4 inch cubes
  • 1 tbsp neutral vegetable oil
  • 8 large eggs
  • 2 tbsp Mexican crema
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.5 medium white onion, finely diced
  • 1 jalapeño, seeded and minced
  • 2 Roma tomatoes, deseeded and chopped
  • 12 small corn tortillas
  • 0.25 cup fresh cilantro, chopped
  • 2 oz Cotija cheese, crumbled
  • 1 medium avocado, sliced

Instructions:

  1. In a large cast-iron skillet over medium heat, add the raw chorizo and cook, breaking it up with a spatula until the fat renders and the meat is browned.
  2. Add the diced potatoes directly into the skillet with the chorizo. If the chorizo is lean, add 1 tablespoon of neutral oil. Sauté for 8-10 minutes until potatoes are golden brown and tender.
  3. Add the diced onion, jalapeño, and Roma tomatoes to the pan. Sauté for 3-4 minutes until the vegetables are softened and the 'Huevos a la Mexicana' aromatics are fragrant.
  4. In a separate bowl, whisk together the eggs, Mexican crema, salt, and pepper. Lower the skillet heat to medium-low.
  5. Pour the egg mixture into the skillet. Fold gently with a spatula. Turn off the heat when the eggs are still slightly wet; the residual heat from the chorizo and potatoes will finish the cooking to a velvety texture.
  6. Warm the tortillas over an open gas flame or in a dry pan until charred. Immediately place them in a clean kitchen towel to steam for 2 minutes.
  7. Assemble the tacos by spooning the chorizo, egg, and potato mixture into the warm tortillas. Garnish with fresh cilantro, crumbled Cotija cheese, and avocado slices.