Vandy Stubbs
The wild boar chorizo in this recipe gives these breakfast tacos some added spice. These taco are great for hunt camp or any time you’re hosting a breakfast or brunch.
Ingredients:
- 3-5 Yukon Gold Potatoes; ¼” Diced
- 1 Medium Yellow Onion; Diced
- 2 Jalapeños; Diced & Deseeded
- 1 lb of Gamekeeper Butchery Wild Boar Chorizo
- 12 Eggs
- 4 Roma Tomatos; Diced
- 2 Avocados; Diced
- 1 Bunch of Cilantro; Diced
- Queso Fresco Cheese
- Tortillas; Toasted
- Cholula Hot Sauce
Instructions:
1. Begin by heating a cast iron skillet to medium high heat and adding in your wild boar chorizo.
2. Once the wild boar chorizo begins to brown, add in your potatoes.
3. Once the potatoes have softened, add in your onions and jalapeños and cook them until they have softened.
4. Remove your meat, potato, and vegetable mixture into a separate bowl and then cook your scrambled eggs in the same pan. (Add butter to pan if more oil is needed).
5. Once the eggs are 3/4ths the way cooked through, add your chorizo mixture back in the pan and mix the blend around until the eggs are fully cooked through.
6. Take a tortilla and fill it with your chorizo and egg mixture and then garnish your tacos with tomatoes, avocados, cilantro, and queso fresco. Finish your tacos off with a few dashes of hot sauce and enjoy!
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