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Tacos can be eaten any time of day, so why not start with breakfast? Chorizo adds zip to a hearty potato-and-onion filling that’s irresistible when stuffed into a warm corn tortilla and topped with cheese and salsa. Be sure to dice the potato small to ensure quick and even cooking.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
Queso fresco is a mild white cheese that doesn’t melt when heated. It can be found in the refrigerated cheese case of most grocery stores or at specialty cheese shops or Latin markets.
This recipe was featured as part of our breakfast beer tasting.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...