instructions Preheat a griddle or grill over medium-high heat. Add 2 to 3 tablespoons of olive oil to the pan and add the chorizo, breaking apart with a wooden spoon. Brown evenly, about 8 to 10 minutes.
ingredients 1 Onion (sliced thinly) Salt and Pepper
instructions Add the onions, season with salt and pepper, and cook 3 to 4 minutes, or just until tender.
ingredients 3 Idaho Potatoes (scrubbed and cut into 1/4-inch cubes)
instructions Add the potatoes and season with salt and pepper. Reduce the heat to medium and stir frequently. Cook for about 15 minutes, or until the potatoes are fork tender.
ingredients 12 Eggs
instructions Add the eggs to a mixing bowl, along with 2 tablespoons of water, and whisk them with salt and pepper. Add the eggs to the pan and then continuously stir until desired doneness. Remove to a plate.
ingredients 6 14-inch Flour Tortillas 2 Tomatoes (diced) 1 White Onion (diced) 3 Jalapenos (thinly sliced) 4 Radishes (thinly sliced) 1/2 cup Red Salsa 1 recipe Salsa Verde 1/2 cup Sour Cream 1 cup Jack Cheese (grated) 1 bunch Cilantro (leaves picked) 3 Limes (cut into wedges) Hot Sauce to taste
instructionsFor the Garnishes: Build the tortillas by laying a one in the center of a square of foil then scooping the eggs into the center. Wrap and place on the grill until warm, 3 to 5 minutes. Then cut in half and eat with your favorite garnishes.