Chorizo and Egg Breakfast Tacos

I promise I’m not under endorsement contracts, I just happen to be rather brand loyal. When I find something that works, I stick to it! Also, I promise I did not intend to create something with so many specific brands in the recipe, feel free to substitute. I just happen to particularly like the end result with this combination of flavors, so I’m including the brands for my own future reference.

INGREDIENTS:

  • 6 eggs
  • 1 package of Upton’s Naturals Chorizo Seitan
  • 1 medium potato, diced
  • 1/2 medium onion, diced
  • 1/4 medium bell pepper, diced finely
  • paprika
  • chili powder (Mexene is my favorite brand)
  • cayenne pepper
  • 8 mini tomatoes (2 buches, still on the vine. )
  • 1 small avocado
  • 1 lime
  • salt/pepper
  • olive oil
  • 9-10 small corn/wheat tortillas

INSTRUCTIONS:

  1. In a skillet, heat plenty of olive oil on medium high. place tomatoes, still on the vine, flat on the skillet. Let them sit until charred on the bottom ~10 min. Flip and char other side.
  2. In a separate non-stick pan, heat another tbs or so of olive oil. Saute onions until soft ~5 min. Season with chili powder and a pinch of salt. Add bell peppers. Saute another 5 minutes. Remove and set aside.
  3. Add chorizo and break it up in the pan. Stir until heated through. Remove and set aside.
  4. Add another tbs of oil if needed, and brown potatoes, stirring frequently to avoid sticking. Season with a generous sprinkle of salt, lots of paprika, a pinch of cayenne, and another pinch of chili powder. OPTIONAL: add a dash of chicken stock and cover, letting the potatoes soften under the steam. This is my way of using less oil when the potatoes begin to dry out. Otherwise, add more oil and continue cooking until potatoes soften and brown on the outside. Remove and set aside.
  5. Toast tortillas.
  6. Beat eggs. Add onion/bell pepper mixture into eggs. Reduce heat to medium and pour eggs into pan and scramble. Set aside.
  7. Slice avocados and drizzle generously with lime to prevent browning.
  8. Serve everything in separate bowls/platters and let everyone make their own breakfast tacos.

I think the charred fresh tomatoes are rather paramount to this recipe. The taco is otherwise composed of rather dry ingredients. Other alterations to consider: keeping the eggs separate (or mixed with the potatoes) and making a sort of onion/bell pepper/tomato salsa. The reason i didn’t go with a salsa is because for some reason I had a very specific craving for charred tomatoes. On the vine. Drizzled in olive oil and with lots of black pepper. I think I’m gonna go open my left overs container now…

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