Breakfast Tacos With Homemade Chorizo, Crispy Potatoes, And Egg

• 3 garlic cloves, peeled
• 1/2 teaspoon kosher salt
• 8 ounces ground pork
• 1 small can chipotle chiles in adobo
• 1 tablespoon distilled white vinegar
• 1 large russet potato, peeled and cut into 1/2-inch cubes
• 2 tablespoons distilled white vinegar
• Kosher salt
• 1 tablespoon neutral vegetable oil (such as grapeseed), plus more if needed
• 1/2 teaspoon freshly ground black pepper, divided
• 2 tablespoons unsalted butter, divided
• 2 scallions, thinly sliced
• 6 large eggs
• 2 tablespoons milk, half-and-half, or cream
• 8 small flour tortillas
• 1/2 cup grated cheddar or Monterey Jack cheese (or a mix)
• or your favorite hot sauce (for serving)
• Sliced avocado (for serving)
• Cilantro leaves (for serving)

1. 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 chile with seeds and add to pork (you should have about 1 Tbsp. chopped chile). Add vinegar and 2 Tbsp. adobo from can and stir to combine.
2. Heat 8 cups 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.
3. Meanwhile, heat a large cast-iron or non-stick skillet over medium-high. Add 1 Tbsp. 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 3 tablespoons fat to cook the potatoes, so add a few more tablespoons of oil if necessary.)
4. Heat the skillet over medium. Add potatoes, 1/2 tsp. salt, and 1/4 tsp. 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 scallions and 1 Tbsp. butter and cook, stirring occasionally, until scallions are soft, 2 minutes more. Add potato mixture to chorizo; reserve skillet.
5. While potatoes cook, combine eggs, milk, 1/4 tsp. salt, and remaining 1/4 tsp. 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.
6. Heat reserved skillet over medium and add remaining 1 Tbsp. 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.
7. Place 2 tortillas each on 4 plates and divide egg mixture among tortillas. Top with cheese, hot sauce, avocado, and cilantro.
8. Chorizo can be made up to 3 days in advance and stored in the refrigerator.

garlic, kosher salt, ground pork, chipotle chiles, white vinegar, russet potato, white vinegar, kosher salt, vegetable oil, freshly ground black pepper, unsalted butter, scallions, eggs, milk, flour tortillas, cheese, avocado, cilantro

Taken from www.epicurious.com/recipes/food/views/breakfast-tacos-with-homemade-chorizo-crispy-potatoes-and-egg-56389517 (may not work)