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- What is going on, everybody? It's Rome and today we're in Delish's Test Kitchen to show you how to make the ultimate breakfast tacos. Breakfast tacos, what does it mean to me? Breakfast tacos, when I think about that, I think of drunken nights, walking around the Mission District in San Francisco. Luckily, I was able to live with a bunch of other chefs, waking up to some nice tortillas, eggs, bacon, sausage, avocado, all that good stuff, something to just, a grease ball in my stomach, just to coat it and keep me protected and warm. That's what I think about breakfast tacos, it just got to me. There's a few things we're gonna need for this recipe. We're gonna need some potato, russet and/or Yukons. You can use either one. We're also gonna need a white or yellow onion. Also, one of the main draws to this recipe is the chorizo itself, right? So let's talk about chorizo. There are many forms of chorizo. For this recipe, you wanna make sure you get the raw Mexican chorizo. Not the cured Spanish chorizo or anything like that, can be, you know, it can be a toss-up there. Also there's levels to spiciness when it comes to chorizo too, so use your own discretion on how you spicy you like it, okay? For the potatoes, what we're gonna need to do is we're gonna peel 'em and dice 'em into small 1/2-inch pieces. (knife thumping) Gonna put that in some water, get that boiling, and that's called parcooking your potatoes. And that can be done a day before and just have 'em ready, so you know what I'm saying? You get into one of them nights, one of them situations, you've got them ready to go. For the onions, we're just gonna do a nice small dice on those. We got some water here in this pot. You wanna start with some cold water. We're gonna bring it up with the potatoes. So cold water, gonna put some salt in there, and we're gonna add our potatoes and bring it up and we're gonna want it to cook for about four to five minutes until it's slightly tender. This is parcooking. We're gonna cook it more with everything else. And when we're boiling these potatoes, we wanna start with cold water, and we're gonna bring it up slowly. Don't wanna start with hot water and get those potatoes water-logged. You still want it to have texture, some bite to it, keep it all good. Now we're gonna move on to actually cooking this chorizo. So, for this chorizo, I got some links rights here. If you find loose chorizo, that's perfectly fine. Also, if you cannot find chorizo, you can use hot Italian sausage or the sausage of your preference. But if you can get some nice red Mexican chorizo, that's always good to go. Remember the spice, be careful about that. So, we're gonna open up the sausage. (light electronic music continues) Gonna put that in the pain with a little bit of olive oil. (chorizo sizzling) Add the onions, we're gonna crisp that up, cook it until the sausage is cooked through, the onions are translucent. (light electronic music continues) When it comes to breaking up your sausage chorizo that you're cooking, a find it a little bit more helpful to, once you add it to the pan, you let it get crispy and cook a little bit. That's when you'll be able to actually start to break it with ease. Also, I'm using a wooden spoon, but like a nice spatula with a sharp edge will work. You just keep chopping and keep chopping away. We have those potatoes in a nice even layer, and we wanna leave this undisturbed for about four to five minutes or until you start to see it get a nice crispy bottom to it. That's when we can go in and start mixing everything up. (light electronic music continues) Eggs, let's talk about it. When it comes to cooking eggs, the choice is yours, all right? You can cook them as well as you want or as under, soft as you want. For me, personally, I'm gonna go for like a soft scramble situation here. That's just what I like. To cook these eggs, we're gonna add a little bit of butter to a nonstick pan on medium heat. We're gonna crack those eggs open, whisk 'em up in a bowl. (light electronic music continues) Add it to the butter, and the way I like to cook my eggs is I like to move my pan and have the spat in there, just constantly moving it, breaking up those curds. And again, it's a desired consistency that we want. Tortillas. What we're gonna do with this is just, we're gonna get them nice and warm over the open flame. If you're not comfortable with that, let's say you've got an electric stove, you can definitely toast them up in a dry nonstick pan. After we hit 'em up on the fire, to keep them warm, we're gonna put them inside of a nice tea towel, dry tea towel. Once we got the eggs cooked, we already did the potatoes and the chorizo, we can start building and bringing those things together. Cheddar cheese, the creaminess of the potatoes, a little bit of spice from the chorizo, good, creamy, nice eggs, avocado, bit of pickled red onion. You can top this with anything, remember that. The world is yours. This is your canvas. All right, these look absolutely amazing. But for me, personally, I'm gonna add a little bit of hot sauce before I take a bite of this. That's just me. (light electronic music continues) So freaking good. This is absolutely delicious. This can be for you on those days when you're hungover, right? This can be for you on those days when you're not hungover, when you're totally sober and clear-minded and you want something delicious. That's when you make this. If you wanna find more recipes like this, check out delish.com. (light electronic music continues)

These easy breakfast tacos are not only a delicious and filling way to start your day, but are completely adaptable to varying dietary restrictions.

Got A Mean Hangover? These Breakfast Tacos Our Are Favorite Cure

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