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Real Texas Breakfast Tacos Part 4

Ramona.Werst's picture
This is how Texans love to eat their tacos.
Ingredients
  Tortillas 6 Medium
  Chorizo sausage 500 Gram (chopped into small pieces)
  Butter 3 Tablespoon
  White onion 1 Medium, chopped finely
  Jalapeno peppers 5 Small, minced
  Red potato 1 Large, scrubbed and diced into small pieces,with the skin on
  Chicken/beef stock 300 Milliliter (preferably home made)
  Eggs 2 Large, beaten lightly
  Cheese 200 Gram, shredded
  Avocado 150 Gram, chopped finely
  Picante sauce 3 Cup (48 tbs) (preferably home made)
  Olive oil 2 Cup (32 tbs)
Directions

GETTING READY
1. Fry the tortillas and bend them half ways, to make taco shells. Let them cool and harden.
2. In a bowl, break the eggs and beat them lightly. Season with a little black pepper, to taste.
3. Chop the Chorizo into small pieces.
4. Shred the cheese.
5. Chop the onions.
6. Peel, stone and chop the avocadoes.

MAKING
7. In a non stick frying pan, add the oil and brown the chorizo. Set aside in a bowl.
8. In another frying pan, heat the butter and sauté’ the onions and jalapenos on medium heat.
9. Add the diced potatoes to the pan and fry until they turn brown.
10. Pour in the chicken/beef stock and stir well. Simmer on low heat for 5-10 minutes, until the liquid is reduced.
11. Add the browned chilli to the pan and mix well, with the potatoes.
12. Pour the beaten eggs, into the pan and stir well to mix with the chilli and potatoes mixture. Allow to cook, until the eggs are set.

FINALIZING
13. Take a hard taco shell and fill in the chilli-potato mixture. Top with some shredded cheese and chopped avocado, followed by the Picante sauce.

SERVING
14. Serve warm for breakfast.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Breakfast
Taste: 
Savory
Feel: 
Cheesy
Method: 
Fried
Dish: 
Taco
Ingredient: 
Chorizo Sausage
Restriction: 
High Fiber, High Protein
Preparation Time: 
15 Minutes
Servings: 
3

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