Breakfast Tacos Recipe

Par-cook and crisp potatoes

Place diced potatoes in a medium pot and cover with cold salted water. Bring to a boil and simmer 5 minutes until just tender but not falling apart. Drain and pat dry with a towel. In a large nonstick or cast-iron skillet, heat 1.5 tbs olive oil over medium-high heat until shimmering. Add potatoes in an even layer, sprinkle smoked paprika, cumin, 0.75 tsp salt and 0.25 tsp pepper. Cook without stirring 4–5 minutes to develop a crust, then toss and cook another 4–6 minutes until golden and crisp. Reduce heat to low and keep warm in the pan while you cook other components.

Cook chorizo

In a medium skillet, heat 1 tbs vegetable oil over medium heat. Add 8 oz Mexican chorizo (removed from casing) and break up with a spatula. Cook 6–8 minutes until browned and cooked through, with most fat rendered. Using a slotted spoon, transfer cooked chorizo to a bowl, leaving 1–2 tbs fat in the pan. If your chorizo is very fatty, drain excess, leaving about 1 tbs.

Scramble eggs

Crack 8 large eggs into a bowl, add 1 tbs whole milk, 1 tsp salt and 1/2 tsp black pepper; whisk until combined and slightly frothy. Reduce heat under the chorizo pan to low–medium. Add a small knob of the reserved chorizo fat or 1 tsp vegetable oil if needed. Pour eggs into the pan and let set briefly at the edges, then gently stir with a spatula, folding until soft-curd scrambled and still slightly creamy, about 2–3 minutes. Remove from heat and fold in the cooked chorizo. Keep warm.

Combine 1 cup diced tomatoes, 1/4 cup finely chopped white onion, 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1 tsp olive oil, 1/2 tsp salt and 1 minced small jalapeño in a bowl. Taste and adjust seasoning. Let sit at room temperature for 10 minutes to allow flavors to meld. Chill briefly if making ahead.

Heat 2 tbs vegetable oil in a small skillet over medium-high heat until shimmering. Add halved jalapeños cut-side down (or whole small peppers). Cook without moving 2–3 minutes until blistered and charred in spots, then flip and blister the other side 1–2 minutes. Remove to a paper towel-lined plate and sprinkle 1/4 tsp sea salt. Keep warm. These will be slightly smoky, blistered and tender.

Warm 1 cup refried beans in a small saucepan over low heat, stirring in 1–2 tbs water if too thick; add 1/4 tsp salt and a squeeze of 1/2 lime. Keep warm. Warm 1 cup prepared Mexican rice in a separate saucepan or microwave until hot; fluff with a fork and squeeze a little lime if desired.

Warm tortillas: heat a large cast-iron or nonstick skillet over medium-high heat. Lightly brush each tortilla with 1/8 tsp vegetable oil and warm 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos: place a warmed tortilla on a plate. Spread about 2 tbs refried beans down the center. Top with 1/4 cup crisp potatoes, a generous spoonful (about 2–3 tbs) of scrambled eggs and chorizo, a spoonful (1 tbs) of Mexican rice if desired, and 1–2 slices avocado. Add 1 tbs Salsa Lorenza on top. Garnish with torn jalapeño toreado (half a pepper per 2 tacos), a few cilantro leaves and 1 tbs crumbled queso fresco if using. Repeat to make 8 tacos total (about 2 tacos per person if serving 4).

Serve immediately with lime wedges on the side and extra salsa. Leftovers: store components separately in airtight containers for up to 3 days; reheat gently.