Chow down on these brunch-worthy tacos at your next tailgate—they’re loaded with savory chorizo, freshly scrambled eggs, and a spicy salsa verde that’ll leave you coming back for seconds and thirds.
Nutrition (per serving)
Calories 481; carbs 35g; protein 18g; fat 30g
Makes 6 servings
- For the tacos:
- 1/2 lb chorizo, crumbled
- 1 lb potatoes, diced and steamed
- 2 Tbsp butter
- 6 eggs, whisked well with a little water
- Salt and pepper
- 8 soft corn tortillas
- For the salsa verde:
- 1 lb tomatillos
- 2 jalapeños, stems removed
- Juice from 2 limes, split and grilled
- 2 avocados, small diced
- 10 sprigs cilantro, chopped
- For the garnish:
- 6 oz crumbled queso fresco
- Cilantro stems
- Pickled onions
How to make it
For the tacos: In a large non-stick pan, render chorizo and remove the meat.
Keep fat in pan, and roast potatoes until browned; add chorizo back to pan, and stir.
Transfer mixture to bowl; wipe pan lightly; add butter. Cook eggs until softly scrambled; add salt and pepper; remove from heat.
Grill tortillas; add spoonful of chorizo-potato mix. Divide eggs on tortillas; spoon salsa on each one. Let guests add garnishes.
For the salsa verde: Grill tomatillos until charred. Remove husks. Place tomatillos in a bowl, and smash with a fork until homogenous.
Grill jalapeños until charred. Remove some seeds and skin. Chop jalapeños small. Add to tomatillos along with lime juice, salt, and pepper, and stir to combine. Let cool.
Fold in avocado and cilantro; season with salt and pepper.