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Chorizo and Egg Soft Taco

Chorizo and Egg Soft Taco
1/4 lb chorizo, casing removed
1 potato, peeled and diced
3 eggs, beaten
2 large flour tortillas
1/2 cup pepper jack cheese, grated
3 grinds of sea salt
3 grinds of black pepper
2 tablespoons pico de gallo
Directions:
Boil potatoes in a small sauce pan until they are easily pierced by a knife
Saute chorizo until browned, on medium heat in medium nonstick saucepan
When chorizo is browned, add diced potato and fry for 2-3 minutes
Drain fat, but leave a little to cook the eggs in
To chorizo and potatoes, add beaten eggs, salt, and pepper, and stir while cooking
When eggs are almost done, add pepper jack cheese and stir to mix
Microwave tortillas for 20-30 seconds
Scoop half the egg mixture into one tortilla, and half into the other
Top with pico de gallo
Fold tortilla over, like a soft taco, then fold over one small corner, so all the delicious juice doesn’t run out.

Serves: 2

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