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Leigh Beisch Photo by: Leigh Beisch

Chorizo Soft Tacos

Sunset JANUARY 2004

  • Yield: Makes 4 servings

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 745
  • Calories from fat: 53%
  • Protein: 37g
  • Fat: 44g
  • Saturated fat: 16g
  • Carbohydrate: 49g
  • Fiber: 3.4g
  • Sodium: 895mg
  • Cholesterol: 218mg
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Chorizo Soft Tacos recipe

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