Whenever I workout in the morning I crave protein in a big way, and a bowl of yogurt will not do the trick. I immediately dash home, make coffee, kiss Lenny, shower and then whip up breakfast. A favorite protein-rich breakfast is tacos, especially these chorizo potato breakfast tacos.
Breakfast tacos are so easy to make, as well they are incredibly versatile. Our breakfast tacos usually are made with whatever leftovers are in the fridge, such as precooked beans, lentils or roasted vegetables. Every so often, I toss in some meat, such as chorizo. Chorizo just happens to be a staple in this Portuguese/Basque home. We even have a chorizo section in the freezer; yes, we are weird.
When I get a hankering for these tacos, I usually precook some fingerling potatoes the night before, to make breakfast quick and easy. Fingerlings are great because they are small, cook quickly, and you do not need too many of them of fill up your tortillas. While the chorizo is cooking, I make up a little salsa out of cilantro, onion and lime juice, as it adds a lovely freshness to the tacos, and puts that morning skip in your day!
Chorizo Potato Breakfast Tacos
** serves 2 hearty taco eaters
8 fingerling potatoes, precooked the day before and then sliced into small pieces
1 chorizo, casing removed and crumbled
2 eggs, scrambled
1/3 cup cilantro, roughly chopped
1 tablespoon finely minced onion, red or sweet white, I use what I have on hand
1/2 teaspoon fresh lime juice
sprinkle of queso
Mix together the cilantro onion, lime juice, and salt to taste in a small bowl. Set aside.
Place the chorizo in a large frying pan and cook over medium heat for 5 minutes. Stir often with a spoon or fork to break apart. Pour off any excess of oil.
Stir the potatoes into the chorizo. Remove from the heat and set aside.
Scramble the eggs.
Warm the tortillas.
Place a small amount of the chorizo mixture onto a tortilla, top with scrambled egg and some of the cilantro salsa.
Sprinkle with some queso, about a tablespoon or more if you want.