"If you’re going the hair-of-the-dog route, you’ll need something to go with that booze you’ve started to put back in your body. Chorizo is a pretty common taco style, and we wanted to make sure everyone had a solid recipe at home. In New York City, we love Los Tacos #1
in Chelsea Market, and in L.A. we’re fans of Cactus Taco
on Vine Street. A Michelada
or bloody Mary goes great with our tacos."
Chorizo Breakfast Tacos
Makes 4 servings
1 lb. Yukon gold potatoes, peeled and cut into ½-inch dice
Extra-virgin olive oil, as needed
½ lb. Mexican Chorizo
8 corn tortillas
2 Tbsp. unsalted butter, at room temperature
8 large eggs
2 radishes, trimmed and thinly sliced
1⁄2 cup chopped fresh cilantro leaves and stems
4 oz. cotija or Parmesan cheese, shredded (about 1 cup)
Put the potatoes in a saucepan and add cold water to cover. Stir in 1 teaspoon salt and bring to a boil over high heat. Immediately drain in a colander set in the sink and rinse under cold running water. Transfer to paper towels and let drain, changing towels if necessary, until the potatoes are very dry and completely cool.
Heat a large, heavy-bottomed frying pan over medium-high heat. If your chorizo is very lean, drizzle a little olive oil into the pan to prevent it from sticking. Add the chorizo, spread evenly around the pan, and cook without stirring until nicely caramelized on the bottom, 3–5 minutes. Stir to get the uncooked parts in contact with the pan and continue cooking until all the meat is cooked through, about 5 minutes more. Using a slotted spoon, transfer to a large bowl. Set aside.
If the pan looks dry, add more oil and heat over medium-high heat. Spread the potatoes evenly around the pan. Cook, stirring and turning gently with a spatula, until golden brown on all sides, about 10 minutes. Add to the bowl with the chorizo and mix gently. Taste and adjust the seasoning.
Pour off any excess fat in the pan into a small heatproof bowl and reserve. Place the pan over medium heat. One at a time, add the tortillas and fry on each side until they soften and blister slightly, about 30 seconds per side. If the pan dries out, add a tiny bit of the reserved fat (or olive oil, if there wasn’t any fat to reserve). Keep the tortillas warm by stacking them and wrapping them in a kitchen towel as they come out of the pan.
In a small nonstick frying pan, heat 1 teaspoon olive oil over medium heat. When the oil is hot, add a scant teaspoon of the butter and swirl the pan to mix the fats. Crack an egg into the pan and cook until the white is just set, about 3 minutes. Slide the egg carefully onto a platter. Repeat to cook the remaining eggs in the remaining butter, adding more oil as needed.
To assemble the tacos, place 2 warm tortillas on each plate and spoon a few tablespoons of the chorizo and potato mixture in the middle of each tortilla. Top each with a fried egg and radish slices. Finish with a big pinch of the cilantro and a sprinkle of the cheese. Serve right away. Repeat until your hangover is gone or you can’t eat anymore and take a nap.