Prep Time
Cook Time
Serving Yield
Chorizo and Farmers Hen House eggs are a match made in heaven! So put them on a tortilla cloud with pillows of Mexican cheese, avocado, sautéed potatoes, cilantro, and shallots, sprinkled with Lola’s Fine Hot Sauce, and get a taste of the good place! It won’t disappoint!
2 tablespoons extra virgin olive oil
8 baby potatoes, finely chopped
1 shallot, minced
2 garlic cloves, minced
2 tablespoons thinly sliced chives, divided
1 tablespoon minced cilantro
8 ounces chorizo
salt and pepper to taste
2 tablespoons unsalted butter, divided
4 large eggs
4 lightly charred (5-6 inch) corn tortillas
crumbled queso fresco, optional
Lola’s Fine Hot Sauce for serving
1 avocado, sliced
lime wedges
Step 1
Place a large sauté pan over medium heat and add oil.
Step 2
Add potatoes and sauté for 4 to 5 minutes or until potatoes begin to brown. Season with salt and pepper.
Step 3
Add shallots and garlic and continue to sauté for an additional 4 to 5 minutes.
Step 4
Add chorizo and stir together until everything is well combined.
Step 5
Continue to cook mixture for about 5 minutes or until chorizo has cooked through and potatoes are just about fork tender. Stir in 1 tablespoon chives and cilantro and cook mixture for about 1 minute, Remove from heat and adjust seasonings.
Step 6
Place a large nonstick pan over medium-high heat and add 1 tablespoon. Once butter melts and pan is hot add 2 eggs and fry until the whites have cooked through, the edges are crispy and the yolks are still runny 4 to 6 minutes. Lightly season with salt and pepper.
Step 7
Transfer fried eggs to a baking sheet and set aside.
Step 8
Repeat with remaining butter and eggs.
Step 9
Assemble tacos: Spread tortillas out on a large platter and top each with a quarter of the chorizo-potato mixture. Squeeze the juice of a lime wedge and add 2 slices of avocado.
Step 10
Top each taco with a fried egg and finish with a sprinkle of chives, cilantro, some crumbled cheese (if using) and some Lola’s Fine Hot Sauce and enjoy!
