Blanco Breakfast Tacos

• 12 ounces chorizo
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1/2 green bell pepper, chopped
• 1 small waxy red potato, boiled, peeled, and diced
• 1/2 teaspoon dried sage
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup beef stock
• Salt to taste
• 12 flour tortillas, preferably medium-thick and about 6 inches in diameter, warmed
• Melted butter
• 4 ounces mild cheddar cheese, grated
• 4 ounces pepper jack or Monterey jack cheese, grated
• Pico de Gallo or other favorite salsa
• Chopped fresh cilantro (optional)

1. Heat the broiler.
2. Grease a baking sheet.
3. In a heavy skillet, crumble the chorizo and cook it over medium heat until browned.
4. Add the onion, garlic, bell pepper, potato, and sage and continue sauteing until the vegetables are soft.
5. Mix in the com and stock, add salt to taste, and cover the skillet.
6. Reduce the heat to low and cook for 5 minutes, until the com is just tender.
7. Top the tortillas with spoonfuls of filling and fold them in half Brush the tacos lightly with butter and transfer them to the baking sheet.
8. Pop the tacos under the broiler for 2 minutes, until lightly crisp on top.
9. Serve immediately, accompanied with bowls of the cheese and salsa, plus cilantro if you wish.

chorizo, onion, garlic, green bell pepper, waxy red potato, sage, corn kernels, beef stock, salt, flour tortillas, butter, cheddar cheese, pepper, favorite salsa, fresh cilantro

Taken from www.cookstr.com/recipes/blanco-breakfast-tacos (may not work)