Mashed Potato Chorizo Breakfast Tacos

Make the Mashed Potatoes

1. Scrub potatoes clean and peel, if desired. Dice into ½” cubes to make for quicker cooking.
2. Place all diced potatoes in saucepan. Cover with water. Add a pinch of salt.
3. Heat over high heat, and bring to a boil.
4. Boil until the potatoes are fork tender. This is when you can touch the potato with a fork, and the fork slides right in.
5. Remove from the heat and drain in a colander.
6. Place the diced potatoes back into the saucepan.
7. Add the butter, milk, salt and pepper. Mash with a fork or potato masher, stirring until the desired consistency.

Cook the Chorizo

1. While the potatoes cook, add the chorizo to a medium-sized skillet over medium-high heat.
2. Break the meat apart using a wooden spoon, and cook.
3. Cook until the meat is browned and cooked through.
4. Pour in the chicken stock to deglaze the pan and pick up those browned bits that are starting to stick to the bottom. Cook until the chicken stock has cooked out, then remove from the heat.

Make the Tacos

1. Using a ¼ cup measuring cup, measure out ¼ cup of mashed potatoes and ¼ cup chorizo onto the warmed tortillas.
2. Sprinkle with cheese.
3. Serve immediately OR wrap in foil to freeze for later. Freezing instructions below.