#MexicanFoodTherapy: Chorizo, Papa y Huevo Breakfast Tacos

It's you're lucky day. Besides the fact that it's Friday, you are about to get a little glimpse into the wonderful world of authentic breakfast tacos. 

One of the things I miss most about living in Texas is the cheap breakfast tacos.

What really makes these tacos are the potatoes. Even though it takes longer to peel, chop, and fry the potatoes, don't skip this step. These "papas" are prepared the way my abuelita used to make them for me. Sometimes I'd just eat a big bowl of my grandmas potatoes for breakfast. Is it healthy? No. Is it delicious? Yes.

Here are your ingredients and instructions for making life changing breakfast tacos.

2 russet potatoes, peeled and diced medium
olive oil
1 lb chorizo sausage
5 eggs
1/3 cup milk
corn tortillas
salt & pepper to taste
queso fresco (optional)
avocado (optional)
salsa (optional)

First, fry up your potatoes in a 12-inch non-stick skillet with olive oil. I'd start with a couple of tablespoons and then add more as needed. In case you're wondering what the potatoes should look like, here you go:

Start cooking the potatoes on medium-high heat and then reduce to medium low heat once they turn a nice golden brown color and cook a few minutes longer. Season with salt and pepper. It should take 10-12 minutes for them to be soft enough. Set them aside in a large bowl.

Next, use the same skillet to cook the chorizo. Break it up into bite-sized pieces until cooked through.

While the chorizo cooks, whisk together the eggs, milk, and more salt and pepper. Once the chorizo is cooked add it to the bowl with the potatoes.

Don't worry about cleaning out the skillet, add the eggs and scramble. Finally, add the cooked eggs to the bowl with the potatoes and chorizo and mix everything together.

So simple yet so good.

Put the potato, chorizo, egg mixture in a corn tortilla and add some yummy toppings. I like queso fresco, a little salsa, and avocado. 

¡Provecho!