“Sensational Mexican Breakfast Fiesta: Chorizo & Potato Hash, Corn Tortillas, and Avocado Crema”

Allergens

Dairy, Soy

Ingredients

• 4 ounces chorizo sausage 2 large potatoes, diced 1/2 red onion, finely chopped 1 clove garlic, minced 8 corn tortillas 1 avocado 1/4 cup sour cream 2 tablespoons fresh cilantro, chopped Salt and pepper to taste 1 tablespoon olive oil

Instructions

1. In a large pan, heat olive oil over medium high heat. Add chorizo sausage and cook until browned, breaking it into pieces with a spoon. Remove from pan and set aside. In the same pan, add diced potatoes and cook until golden and crispy, about 10 minutes. Stir in red onion and garlic, cooking for an additional 2 3 minutes. Return chorizo to the pan and combine with the potato mixture. Season with salt and pepper as desired. In a separate pan or griddle, warm corn tortillas until softened and slightly charred. For the Avocado Crema, blend avocado, sour cream, and fresh cilantro in a food processor or blender until smooth and creamy. Season with salt and pepper to taste. To plate, place a serving of Chorizo & Potato Hash on each of two plates. Fold one warm corn tortilla in half and lay it on top of the hash. Drizzle Avocado Crema over the top and garnish with additional chopped cilantro. Serve immediately.

Chef’s Insight

To create a true sensory experience, consider using locally-sourced ingredients and fresh herbs when possible.

Notes

This recipe is suitable for a standard diet and can be easily adapted to accommodate dietary restrictions.