“On Sundays, We Cook Brunch”

Chorizo-inspired Breakfast Tacos

Usually on Sundays I’ll feel a spark of creativity and want to spend all day making meals…then reality hits, and I realize that maybe I don’t want to slave away in my teeny tiny box of a kitchen; or I realize that maybe I shouldn’t have taken that last vodka drink (although last weekend it would have been taking that SoCo and lime shot). This usually means that I cook up brunch and am done for the day. Lucky for you, that means that this recipe is quick, easy, and satisfying enough to count for two meals. Enjoy.

Prep time: 15 minutes

Cook time: 20 minutes

Serves: 2-4 (depending on how hungover/hungry you are)



–For the chorizo-inspired sausage:

-1lb ground pork

-1T apple cider vinegar

-2T chipotle powder (NOT the same as chili powder—chipotle powder is smokier)

-1T garlic powder

-1T paprika

-1t pepper

-1t salt

For the breakfast potatoes:

-5-6 baby red potatoes, cut into matchsticks

-2T olive oil

-salt (to taste)

-pepper (to taste)

-garlic powder

-chili powder (yes, the different powder than what was used for the chorizo)

For the tacos:

-3-6 corn tortillas

-arugula, kale, or broccoli slaw (get yourself some veggies—I used a kale/slaw blend)


-fresh salsa (I used fresh mango salsa)

-shredded cheese (I used dairy-free almond cheese, but any kind will work)

  1. Prep the chorizo.: Mix all of the spices in one bowl until well-blended. Then, in a medium mixing bowl, mix the pork, apple cider, vinegar, and spice mix together until well blended. Set aside.
  2. Make the potatoes: Wash and scrub the potatoes. I cut them into match sticks in order to make them cook faster, and to resemble hasbrowns, but you can cut them however you want. Then, place a cast iron skillet over medium-high heat, add the olive oil, and wait for it to get hot. Once the pan is hot, add the potatoes and spread them into a single layer. Dust them with salt, pepper, garlic powder, and chili powder. Allow the potatoes to cook until their desired doneness, being sure to stir them occasionally.
  3. Brown the chorizo. In a separate pan, pour some more olive oil, and add the ground pork. Break up with a wooden spoon, and cook until browned. It may be hard to tell since the spices will change the color of the pork, but it should be done within 10 minutes, and there should be some nice brown crust on some of the meat. You can drain the fat, or just serve the chorizo with a slotted spoon.
  4. Assemble the tacos: Microwave the tortillas in a damp paper towel for 10-15 seconds. This will make them nice and pliable. Once they’re hot, place them on a plate so you can begin building your masterpiece. For mine, I layred the veggies, then meat, potatoes, guacamole, salsa, and cheese in that order. Once theyre built, feel free to chow down.


*I used pre-made guacamole and salsa to make this even easier.

**If you want to make these more breakfast-y, you can definitely add a layer of scrambled eggs. I’m just not an egg person, so I left them out.




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