One of my friends has the most insane stories from her
office, almost daily. Recently she was telling me about her coworker from Texas
(Dillon/ East Dillion I’m assuming). He was talking about the things he misses most
about the lone star state, particularly breakfast tacos (followed closely, I'm sure, by Tim Riggins). And the rest of the coworkers didn’t believe him that breakfast tacos exist. Seriously!? Who are
these heathens! I want nothing to do with them. And everything to do with
breakfast tacos (and Tim Riggins).
A lot of things about Texas seem fantastical to me, from the armadillos to the pride of hometown high school football, but I've never once doubted the existence of the breakfast taco. Or the existence of
Tami Taylor. To be honest, I've never even been to Texas (aside from the
airport), but deargod, I don’t have to wear cowboy boots to know that eggs inside
a tortilla is a good idea! You could go a few different ways with this. You could
make a scramble and toss that in a taco shell—basically making smaller, less
portable breakfast burritos—or you could go the fried egg route, which is what we’re
gonna do! Because look how pretty! 
We start off with some red potatoes and spicy chorizo. Then we fry up some sunnies. I like them crispy around the
edges…a little olive oil helps with that. Next we prove the existence of
breakfast tacos by combining it all inside a small corn tortilla, and topping
it with cilantro, sliced radishes, crumbly cotija cheese, green onions, avocado, and hot sauce. The harmony of flavors and textures in these bad boys is on point... runny yolk, cool and creamy avocado, bold and spicy chorizo, the saltiness of the cheese and crunch of radishes! So much goodness in each bite.
Breakfast tacos are real, man, even outside of Texas. Clear eyes, full stomachs. Tacos forever.
Breakfast Tacos with Chorizo and Fried Eggs
Makes 8-10 tacos (2 tacos per person is ideal). If you make less tacos, you'll have extra potato-chorizo filling. Don't fret! I like to add a few scrambled eggs to it and make burritos, which I freeze for on-the-go lunches or breakfasts later in the week.
Olive oil
2 medium sized red potatoes, diced small
1 lb fresh chorizo (Mexican style)
8-10 corn tortillas
8-10 eggs
Salt & pepper
Cotija cheese, crumbled
1 avocado, sliced
2-3 large radishes, sliced thin
Cilantro
1-2 green onions, sliced
Hot sauce (like Tapatio)
First, cook the potatoes. Heat about a tablespoon of olive oil over medium heat. Add potatoes, and cook, stirring occasionally, until soft and cooked through--about 10 minutes. Salt & pepper lightly, and remove from skillet, set aside.
In the same skillet, add chorizo, and cook until cooked through, stirring occasionally so it's crumbly. Drain off excess oil, and add potatoes back to skillet. Toss together, and keep on low heat.
Heat tortillas. I like to heat a skillet over medium-high heat, with a little cooking spray, and heat each one individually so it's a little sturdier and chewier. You can also wrap them in foil and pop in the oven, or in a damp paper towel in the microwave.
Fry the eggs. My favorite way to get a good crispy edge and runny yolk is frying in olive oil.
To assemble: Add potato-chorizo mixture to tortilla, top with fried egg, avocado slice, 3-4 radish slices, onions, cotija, cilantro, and, if you like it spicy, hot sauce.
