Chorizo Breakfast Tacos
Madesquare Presents: Chorizo Breakfast Tacos Delicious Chorizo Breakfast Tacos Ingredients
1 lb (500 g) Yukon gold potatoes - peeled & cut into 1/2-inch kosher salt extra-virgin olive oil, as needed 1/2 lb (250 g) Mexican chorizo 8 corn tortillas 2 tbsp unsalted butter, at room temperature 8 large eggs 2 radishes - trimmed & thinly sliced 1/2 cup chopped fresh cilantro - leaves & stems 4 oz (125 g) cotija or parmesan cheese, shredded - about 1 cup
Serves 4 madesquare brings us some of the most beautiful square photo products. Check out their recipe card for Max & ELI sussman’s chorizo breakfast TACOS from THE book “THE GREATEST cookbook ever.” Brooklyn-based brothers not only keep us full but keep us laughing with their lighthearted, fun, anyone-can-cook attitudes.
Put the potatoes in a saucepan & add cold water to cover. Stir in 1 teaspoon salt & bring to a boil over high heat. Immediately drain in a colander, set in the sink & rinse under cold running water. Transfer to paper towels & let drain, changing towels if necessary, until the potatoes are very dry & completely cool.
Heat a large, heavy-bottomed frying pan over medium-high heat. If your chorizo is very lean, drizzle a little olive oil into the pan to prevent it from sticking. Add the chorizo, spread evenly around the pan, & cook without stirring until nicely caramelized on the bottom, 3–5 minutes. Stir to get the uncooked parts in contact with the pan & continue cooking until all the meat is cooked through, about 5 minutes more.
Madesquare Presents: Chorizo Breakfast Tacos Chorizo breakfast Tacos by max & Eli sussman, “the greatest cookbook ever”
If the pan looks dry, add more oil & heat over medium-high heat. Spread the potatoes evenly around the pan. Cook, stirring & turning gently with a spatula, until golden brown on all sides, about 10 minutes. Add to the bowl with the chorizo & mix gently. Taste and adjust the seasoning. Pour off any excess fat in the pan into a small heatproof bowl & reserve. Place the pan over medium heat. One at a time, add the tortillas & fry on each side until they soften & blister slightly, about 30 seconds per side. If the pan dries out, add a tiny bit of the reserved fat (or olive oil, if there wasn’t any fat to reserve). Keep the tortillas warm by stacking them & wrapping them in a kitchen towel as they come out of the pan.
In a small nonstick frying pan, heat 1 teaspoon olive oil over medium heat. When the oil is hot, add a scant teaspoon of the butter & swirl the pan to mix the fats. Crack an egg into the pan & cook until the white is just set, about 3 minutes. Slide the egg carefully onto a platter. Repeat to cook the remaining eggs in the remaining butter, adding more oil as needed.
To assemble the tacos, place 2 warm tortillas on each plate & spoon a few tablespoons of the chorizo & potato mixture in the middle of each tortilla. Top each with a fried egg & radish slices. Finish with a big pinch of the cilantro & a sprinkle of the cheese. Serve right away. Repeat until your hangover is gone or you can’t eat anymore & take a nap.
