Spicy chorizo, Serrano peppers, grated sweet potato, onion and fluffy scrambled eggs fried in soft flour tortillas

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WHAT’S GOING ON HERE:

Chorizo: Chorizo is seasoned ground pork. It yields alot of fat so it needs to be cooked down. Once the fat is cooked it results in crispy bits of pork. Store bought chorizo varies in spices. It also varies in the parts used to make the chorizo some chorizo is meatier and some is made with majority organ meat. Check the packaging or use your favorite brand.

Sweet Potato: Sweet potato paired with spices work great together, It can really take it on alot of heat. The sweet potato cooked in chorizo absorbs all its flavor.

Eggs: Pillowy eggs are a great addition to the taquitos. Similarly to the sweet potatoes cooking the eggs next to the chorizo will absorb some fat and flavor.

Flour Tortillas: I prefer flour tortillas for breakfast tacos since they are softer. But if corn tortillas are preferred use them instead! Skip the rolling all together and just make tacos!

TIPS & TRICKS FOR THE BEST CHORIZO, SWEET POTATO, AND EGG TAQUITOS

frying the chorizo: chorizo has alot of fat and seasoning. the key to great chorizo is cooking it down. When you think you’ve cooked it enough cook it some more.  you want to cook out as much fat as possible  to keep your finished product from being greasy.

grated sweet potato: with rolling in mind i prefer to shred my sweet  potato. the residual heat effortlessly cooks the sweet potato. while cubing the potato may result in snags in the tortillas.

cooling and rolling: cool the filling prior to adding it in the tortillas your fingers will thank you. since this mixture isn’t huge a few minute without any heat will make your filling much easier to handle. when you can handle the filling you can generally get a tighter roll. place the taquitos seam side down when prepping the tortillas and when they are placed in the pan. cooking the seam first will stick and hold the tortilla together.

SIMILAR INGREDIENTS TO:

1. CHICKEN, WHITE BEAN & CHORIZO SOUP
2. SPICY POTATO & CHEESE TAQUITOS + ROASTED TOMATO PINTO BEAN DIP
3. CRISPY TURNIP HOME FRIES & EGG BREAKFAST TACOS + JALAPENO SALSA

ENJOY THIS RECIPE WITH:

1. TWO LAYER CHEESE STUFFED JALAPENOS & REFRIED BLACK BEAN TOSTADAS
2. GRILLED ZUCCHINI + REFRIED BEAN TOSTADAS & HABANERO SALSA
3. BEEF & OAXACA TACOS

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Chorizo, Sweet Potato & Egg Taquitos

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INGREDIENTS

• 9oz Chorizo
• 1Tb Olive Oil
• Cooking Oil
• 1 Serrano Pepper, minced
• 1c ( half) sweet potato, peeled and grated
• 1/2 Yellow Onion, thinly sliced
• 3 Eggs + 1tsp Olive oil, scrambled
• Salt
• Pepper
• 6-8 Flour Tortillas

INSTRUCTIONS

• Heat a skillet over medium heat.
• Add in chorizo, break it down with a spatula then cook it for about 10 minutes.
• Once the chorizo is cooked add in serrano peppers, sliced onions and sweet potato,
• Stir and cover. Cook for about 5-10 minutes till the sweet potato has soften.
• Remove the cover and add the eggs to the side of the chorizo mixture.
• Cook for about 3 minutes. Once cooked lightly season with salt and pepper.
• Once cooked combine the eggs and chorizo. Remove the mixture from the pan and cool for 5 minutes.
• Place a flour tortilla down add in 1/4c filling to each tortilla. Roll the tortillas and place them seam side down.
• Add enough cooking oil to the pan to slight coat the bottom.
• Once the cooking oil is hot place the taquitos seam side down cook for 1-2 minutes on each side till golden brown.
• Remove and repeat the process till all the taquitos are done.

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