Chorizo Soft Tacos

Chorizo Soft TacosRecipe
Leigh Beisch
Makes 4 servings


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1 tablespoon vegetable oil
1 pound Mexican chorizo
1 cup diced (1/4 in.) peeled russet potatoes
1/4 cup sliced mushrooms
1 tablespoon chopped green onion
1 tablespoon minced fresh jalapeño chili
2 large eggs
1 cup shredded jack cheese
Flour or corn tortillas
Shredded lettuce, sour cream, salsa, and chopped onions


Pour oil into a 10- to 12-inch frying pan over medium heat. When hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeño chili; stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.

Remove pan from heat and stir in cheese. Serve with warm tortillas and lettuce, sour cream, salsa, and chopped onions to add to taste.

Created date

May 2004

Nutritional Information

Calories 745
Caloriesfromfat 53 %
Protein 37 g
Fat 44 g
Satfat 16 g
Carbohydrate 49 g
Fiber 3.4 g
Sodium 895 mg
Cholesterol 218 mg