These are easy and satisfying tacos for any time of day, especially breakfast! Spicy chorizo, red skin potatoes, our spicy Hatch Jalapeño Spread and cool sour cream and cilantro are stuffed into corn tortillas creating insanely flavorful tacos!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 16 Tacos
Ingredients1 lb. Chorizo, no casing
2 - 2 1/2 cups Red potatoes, diced small
16 Corn tortillas
1/2 cup Robert Rothschild Farm Hatch Jalapeño Spread
1 tsp. Salt
1/4 cup Sour cream
1/4 cup Cilantro, chopped
In a medium nonstick skillet, cook chorizo over medium heat for about 5 minutes, or until browned. Strain meat from fat, reserving fat. Return fat to pan, add potatoes and fry for 10 - 15 minutes over medium-high heat until fully cooked. Drain fat and transfer potatoes to a plate lined with paper towels. Salt potatoes while still hot and shake to incorporate. Toast tortillas with a light spray of oil in a skillet over medium-high heat. Assemble tortillas with chorizo, a dollop of Hatch Jalapeño Sauce, a dollop of sour cream, and then a sprinkle of cilantro.