Melissa Elsmo

Who says you can’t have tacos for breakfast?

As we continue our celebration of Hispanic Heritage Month, I thought it would be fitting to bring some bold Mexican flavor and loads of color to the breakfast table. Wrap up this hearty combination of Mexican chorizo, goat cheese studded eggs, mashed sweet potatoes, and black beans in warmed corn tortillas.

Unlike cured Spanish chorizo links, spicy Mexican chorizo is a raw ground meat sausage and must be cooked before consuming. Mexican chorizo gets its unique flavor profile from sweet paprika, red chilies, coriander, cumin, onion, garlic, and a splash of vinegar. While it can be made at home, store bought varieties are readily available in grocery stores and make pulling this breakfast together a simpler task.

Breakfast Tacos with Sweet Potato, Chorizo, and Goat Cheese Omelet-4 servings

Prep the meat mixture and garnishes while the potatoes are roasting, but cook the eggs just before assembling the dish. Serve this vibrantly colored breakfast family style or in individual portions.

For the Potatoes:

  • 2 Sweet Potatoes
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons of milk
  • 1 teaspoon orange zest
  • 1-14 ounce can of black beans, rinsed and drained
  • Salt and Pepper

For the Meat:

  • 12 ounces chorizo, casings removed
  • 1 japapeno, seeded and minced
  • 1 small onion, minced
  • 2 Garlic cloves, minced

For the Eggs:

  • 6 Eggs
  • 1 Tablespoon unsalted butter
  • 2-ounces of goat cheese
  • 1 Tablespoon minced cilantro
  • Salt and pepper

For the Garnishes:

  • 4-8 corn tortillas, warmed
  • Lime and/or orange wedges
  • Snipped scallions
  • Diced tomato

For the Sweet Potatoes: Preheat the oven to 400 degrees. Prick the sweet potatoes with a fork and place them on a rimmed baking sheet. Roast the potatoes in the preheated oven until very tender (about 1 hour, depending on size). Carefully remove the sweet potato from their skins and transfer the flesh to a medium mixing bowl. Mash the potatoes with the brown sugar, milk and orange zest. Season the mixture to taste with salt and pepper. Keep warm until ready to serve.

For the Meat: While the potatoes are roasting heat a medium non-stick skillet over medium high heat. Add the chorizo, onions and jalapeno. Cook, stirring frequently, until chorizo is beginning to brown and onion is tender (10-15 minutes). Add the garlic and sauté until fragrant (about 30 seconds). Drain the chorizo mixture in a fine mesh strainer and discard the oil. Reserve the meat mixture and keep warm until ready to serve.

For the Eggs*: Whisk the eggs in a mixing bowl with a dash of salt and pepper. Heat a medium non-stick skillet over medium-low heat, spray with non-stick cooking spray and add the butter. When the butter melts  the eggs. Allow the eggs to cook gently, lifting the edges occasionally to allow uncooked egg to slip under the omelet, until nearly set. Sprinkle the eggs with the cilantro and goat cheese before rolling onto a plate.

To Serve: Top the warm sweet potatoes with the black beans and serve alongside the omelet topped with the chorizo mixture. Garnish the plate with warm tortillas, lime wedges, scallions and tomatoes. Fill the tortillas with the eggs, chorizo and potato and enjoy.

*Don’t worry about rolling the omelet if it feels intimidating; just scramble the eggs in the butter and sprinkle the cooked eggs with the goat cheese and cilantro.

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