INGREDIENTS (For 6 tacos)
4-6 Yukon gold potatoes unpeeled cubed into 1/2" x 1/2" pieces
1 Package Turkey Chorizo (I used Diestel brand from Whole Foods)
1/2 Tsp cumin
6 corn tortillas
Water to boil potatoes
Salt & pepper
2-3 Tbsp oil as needed
1 Tbsp salted butter
1 Package Queso Fresco - crumbled
Cilantro - chopped
Preheat oven to warm. Bring pot of water and potatoes to a boil. Boil for about five minutes or until just starting to get tender.
In a large skillet (cast iron is best) heat 1 Tbsp oil over medium high heat and cook chorizo & cumin 8-10 minutes until cooked through. With a slotted spoon remove chorizo and set aside.
Drain potatoes and allow to dry for about two minutes. Add potatoes and butter to pan in flat layer and cook until starting to crisp on all sides, stirring every few minutes. If needed add another Tbsp of oil to help crisp up (my chorizo wasn't very fatty so I had to add oil). Once potatoes are crisp add chorizo back in and combine it all together over low heat for about two minutes. Using slotted spoon remove the mixture into a bowl and reserve it in a warming oven.
Using the chorizo bits in the pan add remaining Tbsp oil and one at a time lightly fry tortillas over medium heat until they start to raise and blister, getting coated in the flavors from the pan. Place tortillas in oven to warm.
Heat a small non stick skillet over medium low heat and crack in one egg. Season with salt & pepper to taste. Using a lid that fits the pan or is slightly bigger then the pan, add 1 Tsp water in pan with egg and cover until Top of egg white is no longer clear and runny, but the yolk is still liquid (this is called basting the egg). The water will produce steam cooking the top of the egg without flipping it and overcooking it. While egg is cooking assemble one tortilla, topped with chorizo mixture. Remove egg from the pan and place on top of chorizo mixture. Top with crumbled queso fresco and cilantro.
This recipe is adapted from the book "The Best Cookbook Ever," by Max & Eli Sussman