Ingredients
- 24 each 55” Super Soft White Corn Tortillas (39257)
- 3/4 lb. Mexican Pork Chorizo
- 3/4 lb. Potatoes, medium dice, par cooked
- 3 cup Eggs, scrambled
- 1 1/2 cup Salsa Que Mada
- 1/2 cup Queso Fresco, crumbled
Directions
- Sauté chorizo in a hot pan until cooked through, adding par cooked potatoes to finish cooking. Hold hot for service.
- To create one taco, place 1 oz. of the potato mixture on a tortilla, followed by 1 oz. scrambled eggs, 1 tbsp. Salsa Que Mada, and 1 tsp. queso fresco. Serve two tacos per order.
