Chorizo Soft Tacos
Leigh Beisch
Yields Makes 4 servings

How to Make It

Step 1
1

Pour oil into a 10- to 12-inch frying pan over medium heat. When hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeño chili; stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.

Step 2
2

Remove pan from heat and stir in cheese. Serve with warm tortillas and lettuce, sour cream, salsa, and chopped onions to add to taste.

Ingredients

 1 tablespoon vegetable oil
 1 cup diced (1/4 in.) peeled russet potatoes
 1/4 cup sliced mushrooms
 1 tablespoon chopped green onion
 1 tablespoon minced fresh jalapeño chili
 2 large eggs
 1 cup shredded jack cheese
  Flour or corn tortillas
  Shredded lettuce, sour cream, salsa, and chopped onions

Directions

Step 1
1

Pour oil into a 10- to 12-inch frying pan over medium heat. When hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeño chili; stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.

Step 2
2

Remove pan from heat and stir in cheese. Serve with warm tortillas and lettuce, sour cream, salsa, and chopped onions to add to taste.

Chorizo Soft Tacos

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