Food & Cooking Recipes Breakfast & Brunch Recipes Chorizo, Potato, and Egg Tacos 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 30 mins Yield: 8 tacos This spicy mix of eggs and potatoes is a fun dish for breakfast or brunch. Ingredients 1 large poblano chile 1 medium russet potato (½ pound), peeled and cut into ¾-inch pieces ½ pound fresh chorizo, casings removed 4 large eggs, lightly beaten 8 small flour tortillas, warmed or lightly toasted Summer Salsa Picante Directions Heat broiler, with rack in top position. Place poblano on a rimmed baking sheet and broil until charred, 7 to 10 minutes, flipping halfway through. (Alternatively, roast over a low gas flame.) Transfer to a bowl, cover tightly with plastic wrap, and let steam 10 minutes. Rub with a paper towel to remove skin. Discard stem and seeds and slice poblano into 2-inch strips. Meanwhile, in a large nonstick skillet with a lid, bring potato to a boil in 1 cup cold water. Cover, reduce heat, and simmer until tender when pierced with a knife, about 7 minutes. Drain potato and return to skillet. Add chorizo and cook over medium-high, breaking up meat with a wooden spoon and stirring occasionally, until sausage is cooked through and potato begins to brown, about 5 minutes. Add eggs and cook, stirring, until cooked through, about 2 minutes. Serve with tortillas, poblano strips, and salsa. Petrina Tinslay Cook's Notes In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes. Corn tortillas work as well. Rate it Print