Ingredients for Breakfast Tacos with Homemade Chorizo, Crispy Potatoes, and Egg

• 3 garlic cloves, peeled

• 1/2 cuillère à café de sel kasher

• 230 g de viande de porc hachée

• 1 small can chipotle chillies in adobo

• 1 cuillère à soupe de vinaigre blanc distillé

• 1 large russet potato, peeled and cut into 1/2-inch cubes

• 2 cuillères à soupe de vinaigre blanc distillé

• Sel kasher

• 1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed

• 1/2 cuillères à café de poivre noir fraîchement moulu, divisé

• 2 cuillères à soupe de beurre non salé, réparties

• 2 oignons verts, finement tranchés

• 6 gros œufs

• 2 tablespoons milk, half-and-half, or cream

• 8 small flour tortillas

• 60g grated cheddar or Monterey Jack cheese (or a mix)

• Creamy Jalapeño Sauce or your favourite hot sauce (for serving)

• Sliced avocado (for serving)

• Coriander leaves (for serving)

Using the flat side of a knife, smash garlic. Finely chop, then sprinkle with salt. Press flat side of knife into garlic and drag it across, repeating until a paste forms. Place pork in a medium bowl and add garlic paste. Finely chop 1 medium-sized chipotle chilli with seeds and add to pork (you should have about 1 tablespoon chopped chilli). Add vinegar and 2 tablespoons adobo from can and stir to combine.

Heat 1925ml cold water in a large pot over medium-high. Add potatoes and vinegar and season liberally with salt. Bring to a boil, then reduce heat to medium-low and bring to a simmer. Cook until potatoes are just tender, about 5 minutes, and drain well.

Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 tablespoon oil and reserved chorizo. Cook, breaking chorizo into small pieces with a wooden spoon, until browned and cooked through, 4–6 minutes. Using a slotted spoon, transfer to a large bowl, and reserve fat in skillet. (You will need 45ml fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)

Heat the skillet over medium. Add potatoes, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss potatoes in oil and cook, stirring often, until golden brown, crispy, and cooked through, about 18 minutes. Be patient—cooking your potatoes slowly will guarantee a soft, fluffy interior and a perfectly crisp exterior. Add spring onions and 1 tablespoon butter and cook, stirring occasionally, until spring onions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.

While potatoes cook, combine eggs, milk, 1/4 teaspoons salt, and remaining 1/4 teaspoons pepper in a medium bowl. Heat tortillas in a dry medium skillet over medium until hot and lightly toasted (or wrap them in damp paper towels and heat in a microwave for about 20 seconds). Wrap in damp paper towels and keep warm between 2 plates.

Heat reserved skillet over medium and add remaining 1 tablespoon butter. Add egg mixture and cook, stirring occasionally, until barely set, about 2 minutes. Return sausage and potatoes to skillet and cook, stirring occasionally, until reheated, about 2 minutes.

Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and coriander.

Chorizo can be made up to 3 days in advance and stored in the refrigerator.

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