“Filled with spicy chorizo, crispy potatoes and fluffy eggs. These taco are the perfect remedy after a night of heavy drinking”
2 ripe avocados pitted and peeled
1/3 cup sour cream
2 tablespoons lime juice
2 tablespoons cilantro finely chopped
1/2 teaspoon salt
1 cup mayonnaise
2 chilies in adobo sauce chopped
2 tablespoon adobo sauce
8 medium eggs
1 cup cheddar cheese
1 pound chorizo sausage out of casing
2 scallions thinly sliced
2 russet potatoes cut into 1/2 cubes
1 small onion chopped
1/2 green pepper
2 cloves of garlic coarsely chopped
1/2 teaspoon paprika
1 tablespoon butter
8 6” tortillas
Salt and Pepper
Directions for avocado cream
In a medium bowl mash avocado and salt until smooth with fork. Fold in sour, lime juice and cilantro.
Directions for chipotle mayo
Pulse ingredients in blender until peppers are completely minced.
Directions for assembly
Preheat oven to 375 degrees. Heat a skillet over medium heat add tablespoon of olive oil and brown chorizo sausage. Remove from skillet set aside. Heat large skillet over medium heat and add 2 tablespoons of olive oil. Add potatoes and cook until browned. Add onions, green peppers and garlic cook for 8 minutes. Sprinkle in paprika. Season with salt and pepper to tastes. Reduce heat and cover. Cook for 5 min or until potatoes are cooked all the way through. Remove from heat set aside.
In a medium bowl beat eggs well and season with salt and pepper. Melt butter in large skillet over low heat. Pour in eggs use spatula to move eggs across the pan forming medium curds. Cook until you reach your desired texture.
For assembly place tortillas on sheet pan and place in oven for about 5 minutes or until warm. Spoon scrambled eggs, chorizo, then potatoes on each tortilla. Top with avocado cream, chipotle mayo and scallions.