In search of the ultimate comforting breakfast??Look no farther than Mashed Potato Chorizo Breakfast Tacos! These tacos, made with store-bought chorizo and homemade mashed potatoes, are the stuff dreams are made of. They cook up quickly to create a flavorful meal! Easy to make ahead of time and freeze, these breakfast tacos are an ideal dish to bring a new mama, friends who moved, etc. Mashed Potato Chorizo Breakfast Tacos are an amazing meal!?
Today as a part of my maternity leave, I have SUCH a treat for you! Erin of The Speckled Palate is one of my best blogging friends, an amazing food blogger and a mama herself. I asked her to share one of her favorite breakfast recipes to bring to a new mama, since we both agreed that a good breakfast is a must as a new mom! She’s shared recipes like Blueberry Orange Muffins and Mini Meyer Lemon Blueberry Muffins on here before. Be sure to hop over to her blog too, she has some of my favorite recipes on the web.?
There used to be this?ah-mazing?breakfast/lunch taco joint relatively close to my house that we discovered completely by accident.?
And the tacos?no matter the style?were amazing, so long as you didn?t mind more unique taco combinations.?
I fell in love with a Mashed Potato Chorizo Breakfast Taco?aptly named the ?Hangover Helper??the first time I visited the place, and I never strayed from that order because it?was? the?absolute perfect kind of meal.?
Fast forward?a few years.?
The taco place has shut down.?
And while there are plenty of other taco places?we live in Dallas, so there?s more than enough?taquerias?in this town?none of them have that magical breakfast taco.?
So I set out to make it at home.?And I thought it might be a?perfect?recipe to share with y?all at A Joyfully Mad Kitchen since I think it would make?an amazing meal for a new mama like Madison?or someone who needs a little TLC in the form of homemade comfort food.?
Frozen homemade breakfast tacos are one of my favorite things to bring to new?mama friends.??
When we had Lady A, we were so fortunate to receive various meals from friends around town. Between them and my overactive stocking of the freezer before Lady?A?arrived, we had more than enough lunches and dinners to last months.?
However, we didn?t have any easy breakfasts on hand until my little sister came in town and insisted on making freezer breakfast tacos.?
She, obviously, is brilliant.?
She made us about 36 breakfast tacos, rolled them all individually in foil, and labeled them so we?d know what they were.?
Then when breakfast time rolled around, we?d grab a taco or two, pop the whole thing into the toaster oven OR unwrap them and pop them into the microwave. (We found that the microwave worked best to defrost, then we toasted them in the toaster oven.)?
They?re super great to eat during breastfeeding (my kid was not bothered when an errant egg hit her head because it wasn?t scorching hot) but are also great for a weekend morning when you don?t want to cook for yourself.?
So if you?re cooking for someone like I?m cooking for Madison today, I highly suggest making these tacos!?
Don’t these Mashed Potato Chorizo Breakfast Tacos look amazing?! Ready to make your own? Pin this recipe for later or scroll down for the full recipe!?
- 2?small russet potatoes (2???cups), diced
- 2?tablespoons milk
- ??teaspoon salt
- ? teaspoon black pepper
- 1 lb. pork chorizo, cooked down
- ? cup chicken stock (to make sauce in chorizo)
- 7?tortilla shells, warmed
- ? cup?cheddar cheese
- Scrub potatoes clean and peel, if desired.?Dice?into ?? cubes to make for quicker cooking.
- Place all diced potatoes in saucepan. Cover with water. Add a pinch of salt.
- Heat over high heat, and bring to a boil.
- Boil until the potatoes are fork tender. (This is when you can touch the potato with a fork, and the fork slides right in.)
- Remove from the heat and drain in a colander.
- Place the diced potatoes back into the saucepan.
- Add the butter, milk, salt and pepper. Mash with a fork or potato masher, stirring until the desired consistency.
- While the potatoes cook, add the chorizo to a medium-sized skillet over medium-high heat.
- Break the meat apart using a wooden spoon, and cook.
- Cook until the meat is browned and cooked through.
- 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.
- Using a ??cup measuring?cup, measure out ? cup of mashed potatoes and ? cup chorizo onto the warmed tortilla shells.
- Sprinkle with cheese.
- Serve immediately OR wrap in foil to freeze for later.?Freezing instructions below.
You can easily double or triple this recipe to make a large batch for a friend or yourself!
To make these freezer-friendly,?pull out 7 (or however many tortillas you have!)?pieces of aluminum foil that are about 9? x 9?.?Place a tortilla down, then measure out the potatoes and chorizo and top with cheese. Carefully roll the tortilla up,?then?fold the foil around it, like a burrito. Make sure the ends are sealed, and mark with a permanent marker what it is.
To reheat: Remove the foil. Warm taco(s) in microwave for 30 seconds ? 1 minute, or until no longer frozen solid. Toast in a toaster oven (or the regular oven) until the outside of the tortilla crisps up, then enjoy!