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Chorizo & Potato Breakfast Tacos with TRUFF Crema

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Cook Time

15 minutes

Prep Time

15 minutes

Servings

4

Ingredients

TRUFF Crema:

1 cup sour cream

1 garlic clove, peeled and crushed

1 tablespoon TRUFF Original Hot Sauce

2 teaspoons lime juice

½ teaspoon honey

¼ teaspoon paprika

Salt and pepper, to taste

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8 ounces baking potatoes, peeled and diced

2 tablespoons apple cider vinegar

2 teaspoons salt

2 tablespoons olive oil

1 pound raw ground chorizo sausage

4 fried eggs

8 corn tortillas

Lime wedges, chopped cilantro, and minced onions, for topping

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Chorizo & Potato Breakfast Tacos with TRUFF Crema

Breakfast will never be the same once you’ve had these chorizo & potato breakfast tacos. Crispy bites of potato and fiery crumbles of chorizo are skillet-fried for an unbelievably tasty taco filling. Adding to those fab flavors is a garlicky crema made using TRUFF Original Hot Sauce. This black truffle-spiked hot sauce adds a piquant punch with sweet-earthy elements that enhance and balance.

Instructions:

  1. To make the crema, place sour cream, garlic, hot sauce, lime juice, honey, and paprika in a medium bowl, whisk to combine, and season to taste with salt and pepper. Refrigerate until ready to use.

  2. Place diced potatoes in a large pot and cover with water. Add vinegar and salt, and bring to a boil over high heat. Once boiling, blanche for 5 minutes or until just tender. Drain and set aside to dry.

  3. Heat olive oil in a large skillet over medium-high heat. Once hot, add the sausage, and cook until brown, about 5 minutes. Use a slotted spoon to remove the chorizo and set aside on a paper towel-lined plate to drain.

  4. Add the blanched potatoes to the skillet and cook until golden and crisp, stirring frequently.

  5. Return the chorizo to the skillet and stir to combine with the potatoes, cook until the chorizo has reheated, about 1 minute.

  6. Divide chorizo, potatoes, and fried eggs between tortillas and drizzle with TRUFF crema.

  7. Serve tacos with lime wedges, cilantro, and chopped onions.

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