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Chorizo and Fried Egg Breakfast Tacos
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 8 baby potatoes, finely chopped
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 2 tablespoons thinly sliced chives, divided
  • 1 tablespoon minced cilantro
  • 8 ounces chorizo
  • salt and pepper to taste
  • 2 tablespoons unsalted butter, divided
  • 4 large eggs
  • 4 lightly charred (5 to 6 inch) corn tortillas
  • crumbled queso fresco, optional
  • hot sauce for serving
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