Chorizo Breakfast Tacos
Lent 2018
Feel free to delegate a few different jobs to get this dinner on the table. Whether it’s warming the tortillas, pickling the shallots, cooking the chorizo, or grating potatoes, everyone can jump in.
Ingredients
3 small shallots, thinly sliced
4 Tbsp apple cider vinegar
Kosher salt
8 Tbsp vegetable oil, divided
16 oz fresh chorizo, casings removed
2 small yellow onions, chopped
4 garlic cloves, thinly sliced
4 small russet potatoes
Fried eggs
Warm corn tortillas
Watercress
Crumbled cotija cheese
Lime wedges (for serving)
Directions
Give shallots, vinegar, and a pinch of salt a good toss in a small bowl. Let sit while you prepare the hash; this will be just enough time to lightly pickle the shallots.
Heat 4 Tbsp oil in a medium skillet over medium. Cook chorizo, breaking up with a wooden spoon and stirring occasionally, until brown and cooked through, about 5 minutes. Transfer chorizo to a plate with a slotted spoon.
Add yellow onions and garlic to fat in skillet and cook, stirring occasionally, until softened, 6–8 minutes.
Meanwhile, have someone grate potatoes on the coarse holes of a box grater; squeeze firmly over sink to remove excess water.
Add potato, chorizo, and the remaining 4 Tbsp oil to skillet. Cook, turning hash occasionally and breaking up with a spoon until potato is golden brown, cooked through, and crunchy around the edges, 8–10 minutes.
Assemble tacos with hash, fried eggs, tortillas, watercress, drained pickled shallots, and cotija. Serve with lime wedges for squeezing over.