For the tacos:
1 tablespoon Cabot Salted Butter
1 onion, diced
1 jalapeño, de-seeded and finely diced
2 potatoes, par-boiled and cubed
10-12 ounces Mexican chorizo
12 small corn tortillas
Salt, to taste
1 cup Cabot Seriously Sharp Shredded Cheddar Cheese
Scallions, thinly sliced
Avocado, sliced and then cut into chunks
Salsa roja or pico de gallo
Cabot Sour Cream or crema
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MELT butter in a pan over medium heat. Add the onion, jalapeño (if using), and potato. Salt and pepper to taste, then sauté until the potatoes get a little crispy.
WIPE out the pan and add chorizo. Sauté until cooked through, breaking up the chorizo as you stir. Drain and combine with potatoes.
TOAST the corn tortillas one or more at a time, just until they have a little bit of brown on each side in another pan on medium heat. Set aside.
CRACK the eggs into a bowl and add salt & pepper. Lightly scramble.
WIPE out one of the pans and turn the heat down to medium-low. Add the eggs to pan, and using a fork or spatula, gently toss around pan to form very loose curds. Add shredded cheese when almost done and let melt.
TOP tortillas with a scoop of egg and a scoop of the sausage-potato mixture. Add more cheese if you’d like, and top as you please.
Recipe courtesy of Food52, Photo courtesy of James Ransom