Desayuno Mexicano Completo

Ingredients

• ½ lb chorizo sausage, Mexican-style
• 1 lb russet potatoes
• 1 medium white onion
• 8 large eggs
• 1.5 cups refried beans (canned or homemade)
• 2 medium tomatoes
• 1 medium jalapeño
• ¼ cup fresh cilantro, chopped
• 1 whole lime
• 12 count corn tortillas
• ½ cup cotija cheese, crumbled
• 3 tbsp olive oil
• 1 to taste salt and black pepper

Instructions

1. 1

   Cut potatoes into 1/2-inch cubes. Dice the onion. Dice tomatoes and jalapeño; chop cilantro.

2. 2

   Remove chorizo from casing and break into small pieces with your hands.

3. 3

   Heat 2 tbsp oil in a large skillet over medium-high. Add potatoes and half the diced onion.

4. 4

   Cook potatoes, stirring every 2 minutes, until golden and crispy, ~12 minutes. Transfer to a plate.

5. 5

   In the same skillet, add chorizo pieces over medium heat. Cook, breaking apart with a spoon, until cooked through and edges crisp, ~6 minutes.

6. 6

   Add remaining onion to the chorizo and cook until fragrant, ~90 seconds.

7. 7

   Push chorizo to the side. Add remaining 1 tbsp oil to the empty space and crack eggs directly into the pan.

8. 8

   Cook eggs over medium until whites set but yolks still jiggle slightly, ~4 minutes. Season with salt and pepper.

9. 9

   Warm refried beans in a small pot or microwave until steaming, ~3 minutes if using canned.

10. 10

    Warm tortillas in a dry skillet over medium, ~30 seconds per side, until pliable.

11. 11

    Combine diced tomatoes, jalapeño, cilantro, and juice of half a lime in a small bowl. Season with salt.

12. 12

    Arrange eggs and chorizo on a platter. Add potatoes, warm beans, and pico de gallo on the side.

13. 13

    Scatter cotija cheese over everything. Serve with warm tortillas and lime wedges.

Tools you’ll need

• large skillet or sauté pan (12-inch)
• small pot or microwave-safe bowl
• cutting board
• sharp knife
• wooden spoon
• spatula
• small mixing bowl

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