chorizo breakfast tacos

phantogram. sweet music to my ears. i know i just posted a few of my favorites, but i cannot stop listening to this band's newest album, voices. my best friend introduced me to the group about 4 years ago and they have since been one of my consistent go-tos when listening to music. this electronic rock duo draws inspiration from icons such as the flaming lips, sonic youth, david bowie and prince. voices is the groups sophomore album, following in the footsteps of the debut album, eyelid movies. let me ask this of you: click this LINK and listen to "mouthful of diamonds" while you continue reading the rest of this entry. you'll thank me! when my roommates and i first moved into the apartment back at the beginning of january, the upstairs unit was empty. the landlords had purchased the building with the hopes of moving in, but first had to wash their hands of their current apartment. i've always thought it interesting how you can instantly connect with certain people. we immediately knew that we could be friends with these people. so we selflessly advertised their apartment in hopes that they would move into the unit above us. and to our luck, about a month later, they moved it!

it is so much fun to be able to have people so close that you can hang out and have fun with, eat dinner, have some drinks. it makes the nights after a long day a work just a little more enjoyable. we've already had them over for brunch (vanilla bean french toast) and are hoping to make saturday brunch a regular occurrence.

enter breakfast food:

chorizo breakfast tacos

so sometimes you make things that you love. and then you find other things that build off of that. remember my recipe for chorizo tacos? this one essentially turns those into breakfast food! chorizo breakfast taco, say hello to my tummy!

a few months ago i purchased a cookbook on a whim, mainly because i thought the pictures and typography were awesome. yes, i know, a perfectly respectable reason to spend money. so when i came across max and eli sussman's newest cookbook, best cookbook ever, i bought it. on the spot. yay for spending money! i don't regret it in the least though because it brought me to this delightful breakfast gem. try it out. make a bloody mary or two. or as these brothers do, chow down on these tacos after a massive night of partying!

until next time...happy eating!

chorizo breakfast tacos serves 4


1 lb Yukon golden potatoes, peeled and cut into 1/2-inch dice kosher salt extra-virgin olive oil, as needed 1/2 lb Mexican chorizo 8 corn tortillas 2 tablespoons unsalted butter, at room temperature 8 large eggs 2 radishes, trimmed and thinly sliced 1/2 cup chopped fresh cilantro leaves and stems 4 oz cotija or parmesan cheese, shredded


  1. Put the potatoes in a saucepan and add cold water to cover. Stir in 1 teaspoon salt and bring to a boil over high heat. Immediately drain in a colander set in the sink and rinse under cold running water. Transfer to paper towels and let drain, changing towels if necessary, until the potatoes are very dry and completely cool.
  2. Heat a large, heavy-bottomed frying pan over medium-high heat. If your chorizo is very lean, drizzle a little olive oil into the pan to prevent it from sticking. Add the chorizo, spread evenly around the pan, and cook without stirring until nicely caramelized on the bottom, 3-5 minutes. Stir to get the uncooked parts in contact with the pan and continue cooking until all the meat is cooked through, about 5 minutes more. Using a slotted spoon, transfer to a large bowl. Set aside.
  3. If the pan looks try, add more oil and heat over medium-high heat. Spread the potatoes evenly around the pan. Cook, stirring and turning gently with a spatula, until golden brown on all sides, about 10 minutes. Add to the bowl with the chorizo and mix gently. Taste and adjust the seasoning.
  4. Pour off any excess fat in the pan into a small heatproof bowl and reserve. Place the pan over medium heat. One at a time, add the tortillas and fry on each side until they soften and blister slightly, about 30 seconds per side. If the pan dries out, add a tiny bit of the reserve fat (or olive oil). Keep the tortillas warm by stacking them and wrapping them in a kitchen towel as they come out of the pan.
  5. In a small nonstick frying pan, heat 1 teaspoon olive oil over medium heat. When the oil is hot, add a scant teaspoon of the butter and swirl the pan to mix the fats. Crack an egg into the pan and cook until the white is just set, about 3 minutes. Slide the egg carefully onto a platter. Repeat to cook the remaining eggs in the remaining butter, adding more oil as needed.
  6. To assemble the tacos, place 2 warm tortillas on each plate and spoon a few tablespoons of the chorizo and potato mixture in the middle of each tortilla. Top each with a fried egg and radish slices. Finish with a big pinch of the cilantro and a sprinkle of the cheese. Serve right away.