Breakfast Tacos

Growing up, chorizo tacos were my go to breakfast. I was the luckiest person because my grandma, Panchita, made the best chorizo. In fact, she is one of the reasons we feel so inspired on making food. She had a 5th grade education and worked for her dad in the early 1920’s in California. They were Spaniard immigrants and had a farm and vineyards. After many years of marriage to my Irish grandfather, they moved to Mexico as cattle ranchers. It was there when she was trying to make ends meet and she started cooking hams from her tiny little oven. She would sell them to neighbors. Then she made chorizo, tamales, etc. My grandma with only a 5th grade education and hard work started her company serendipitously. She was petite, amazing cook and tough as nails! I used to go as a child to the company and help out (hmm mainly “test” food, haha). Having chorizo reminds me of her leadership and while I’d like to say I have the recipe…I don’t. Local Pig’s chorizo rojo is pretty darn good, so go try it!



Breakfast Tacos


4 Red Chorizo Sausages from Local Pig
4 Eggs
1 White Sweet Potato
1 Sweet Potato
1 White Onion (chopped)
½ Cup of Pepper Jack Cheese
3 Tbsp Ghee
Yoli White Corn Tortillas



Start by cubing your sweet potatoes and pre-cook them by putting them in a pot, cover with water and bring to a boil. Once boiling set your timer to 10 minutes. Drain and set a side.

While your potatoes are cooking, set your cast iron in medium heat and cook your chorizo. I took them out of the cases and used a fork to part it in chunks. Your chorizo will be fully cooked between 8 -12 minutes. Once cooked, remove from the pan. Now add 2 tablespoons of ghee (or butter) in the same pan you cooked your chorizo and add your white chopped onions. Once they start to become translucent add your pre-cooked sweet potatoes. Mix carefully and then set in medium low. Leave them alone so you can achieve some crispy parts. Add your chorizo back in and mix gently.

On a separate non-stick pan, melt your remaining tablespoon of ghee on really low heat. Scramble your eggs in a bowl with a little cold water. Once your butter is melted, add your eggs and scramble constantly to yield really soft creamy eggs. Add 1 cup of your chorizo and potato mix in and turn off your burner. Add cheese and gently mix. You will have some chorizo and potato mix left over.

Heat up your tortillas in a hot pan – fast heat 10 – 20 seconds.

Spoon your mix in your tortillas and have green salsa ready. We used fresh tomatillo from week #1 recipe and some hot habanero store bought salsa.