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Breakfast Tacos With Homemade Chorizo, Crispy Potatoes, And Egg

Ingredients

• For the chorizo:
• 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
• For the tacos:
• 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)
• Creamy Jalapeño Sauce or your favorite hot sauce (for serving)
• Sliced avocado (for serving)
• Cilantro leaves (for serving)

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