Chorizo Soft Tacos

1 Review
ADD YOUR REVIEW
Leigh Beisch
Yield
Makes 4 servings
January 2004
RECIPE BY Sunset

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

Nutritional Information

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

How to Make It

Step 1

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.

Step 2

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

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Ratings & Reviews

IoneTaylor's Review

IoneTaylor
June 04, 2013
This was superfast to prepare and a satisfying meal. I cut the chorizo in half and bumped up the amount of mushrooms and potatos, but otherwise I followed the recipe. I added a little water and covered the dish for a couple of minutes at the end of the original cooking time, and that was enough to make the potatos tender. I would definitely make this again because it's a great one-pot weeknight meal.