INGREDIENTS

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 

DIRECTIONS

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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