24 each 4.5" Heat Pressed Flour Tortillas (28671)
12 each Eggs , large
6 Tbsp. Half & Half
12 oz. Spanish Cured Chorizo , diced , warm
1 1/2 cups Diced Potatoes , peeled , cooked
3/4 cup Diced Onion , sautéed
12 oz. Manchego Cheese , shredded
Pico de Gallo , see related recipe
1.) To make 2 Chorizo & Egg Street Tacos; Crack and beat 1 egg and 1 tablespoon half & half, and season with salt and pepper. Scramble in small sauté pan or griddle over medium-low heat and add 1 ounce of each chorizo and potatoes, and 1 tablespoon sautéed onion. Top with 1 ounce Manchego cheese, cover with lid to melt and then divide among warm tortillas and serve warm with 1 ounce fresh pico de gallo.
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