Taco Tuesday

So we all know Wifey is a MexiCAN. At any given time she can whip up a taco or as one of us is headed out the door she's passing the TACO TORCH. That's right..roll it up and eat it on the go. Her game is serious. We even get our tortillas shipped from her home base, Detroit. I mean have you had a real tortilla fresh off the heat? I can't mess with those grocery store torts anymore. It's the real deal around here.  

Hispanic Heritage month calls for some quick easy ways to start your day..the Mexican way. Tacos aren't just for dinner anymore😉



Photograph: J. Kenji Lopez-Alt | seriouseats.com

Photograph: J. Kenji Lopez-Alt | seriouseats.com


  • 1 large potato cut into 1/2-inch cubes
  • Kosher Salt
  • 1 tablespoon olive / vegetable oil
  • 3 ounces Mexican-style raw chorizo / Soyrizo for a meatless option
  • chopped onion..or not. Your call
  • 1/2 serrano pepper, thinly sliced if you can take the heat
  • Freshly ground black pepper
  • 4 eggs
  • 4 soft flour or corn tortillas and no not cold! Heat those suckers up in a pan or right over the flame.
  • Salsa, let's keep it simple and just go buy it
  • Chopped cilantro, Mexican crema, and lime wedges for serving

1. Cook your cubed potatoes in a bit of olive oil. Just as your pots are about to be done add in your chorizo and let it fry for about 5 minutes. This is where you add your onion+ serrano if you can handle it. Season with salt and pepper.

2. Fry up some eggs..nothing crazy just as you normally would.

3. Heating the tortilla. Please do not put them in the microwave. If you're not comfortable with tossing it right on the open flame from your burner, then take a pan, let it get hot and put the tortilla in. Take your tongs and flip it over every 25 seconds a few times until it's nice and cooked through. If you're serious about becoming a taco master then invest in a comal and heat your tortilla like a true G.

4. Lay the tortilla flat, add the pots+chorizo mixture, top with your egg and garnish with some chopped cilantro, a dash of Mexican cream and salsa.

Ok, not to confuse you but another option is to scramble your eggs right into the cooked potato chorizo mixture until the egg is cooked through.  


You're Welcome

By Danny Reyes