Mexican Meltdown

I found the ingredient combination in this recipe very interesting. I couldn't figure out if it was intended to be served for breakfast or dinner or what. All that I could figure out was that I wanted to try this creation and I wanted to try it soon. I love spicy food and Mexican chorizo is high on that list.

This recipe was amazingly tasty and after trying it I know that you could never eat this for breakfast. If you were to start your day with something this spicy you would become completely unproductive for the rest of the day as you spent it trying to put out the fire on your tongue.

Chorizo Soft Tacos
Adapted from Sunset 2004

Yield

Makes 4 servings

Ingredients

• 1 tablespoon olive oil
  
• 1 pound Mexican chorizo
• 1 cup diced (1/4 in.) peeled russet potatoes
• 1/4 cup sliced white mushrooms
• 1 tablespoon chopped green onion
• 1 tablespoon minced fresh jalapeño chili
• 2 large eggs
• 1 cup shredded jack cheese
• Whole Wheat tortillas
• Shredded lettuce, sour cream, and salsa
  

Preparation

Pour oil into a 10- to 12-inch frying pan over medium heat. When hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeño chili;

stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer).

Pour in eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes.

Remove pan from heat and stir in cheese. Serve with warm tortillas and lettuce, sour cream, and salsa to add to taste.