Ingredients:

  • 2 cups (240g) All-Purpose Flour
  • 1 teaspoon (5g) Fine Sea Salt (for tortillas)
  • 1 teaspoon (5g) Baking Powder
  • ¼ cup (60g) Unsalted Lard or Vegetable Shortening
  • ¾ cup (180ml) Warm Water
  • 1 pound (450g) Russet Potatoes, peeled and diced into ½-inch cubes
  • 2 tablespoons (30ml) Vegetable Oil (or residual chorizo fat)
  • ½ teaspoon (2g) Smoked Paprika
  • ¼ teaspoon (1g) Garlic Powder
  • Salt and Black Pepper, to taste (for potatoes)
  • 8 ounces (225g) Mexican-style Chorizo Sausage (casing removed)
  • 1 small White Onion, finely diced
  • 8 large Eggs
  • ¼ cup (60ml) Whole Milk or Cream
  • 1 tablespoon (15g) Unsalted Butter
  • ½ cup (120g) Full-Fat Sour Cream (or Mexican Crema)
  • 1 tablespoon (15ml) Fresh Lime Juice
  • 2 tablespoons (10g) Fresh Cilantro, finely chopped
  • Pinch of Salt (for crema)
  • Hot Sauce (for serving)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, salt, and baking powder in a large bowl.
  2. Cut in Fat: Use your fingers or a pastry blender to cut the lard/shortening into the flour until the mixture resembles coarse sand.
  3. Form Dough: Gradually add the warm water, mixing until a shaggy dough forms. Knead for 2-3 minutes until smooth. It should be soft but not sticky.
  4. Rest: Divide the dough into 8 equal portions. Roll each into a small ball, place them on a plate, cover with a damp tea towel, and rest for a minimum of 30 minutes.
  5. Griddle Tortillas: Heat the cast iron griddle over medium-high heat. On a lightly floured surface, roll each dough ball into a thin 6-inch (15 cm) circle.
  6. Cook Tortillas: Cook tortillas for 45-60 seconds per side, flipping once they develop small brown spots and puff slightly. Keep the finished tortillas wrapped tightly in a clean towel to keep them warm and soft.
  7. Cook Potatoes: Heat the vegetable oil in the large skillet over medium-high heat. Add the diced potatoes and cook, stirring occasionally, until tender and golden brown (about 12-15 minutes). Season with smoked paprika, garlic powder, salt, and pepper. Remove potatoes and set aside.
  8. Cook Chorizo: Add the chorizo (casing removed) to the same skillet. Break it up with a spoon and cook until browned and crispy, draining off all but 1 tablespoon of the excess fat.
  9. Sauté Aromatics: Add the diced onion to the chorizo and cook until softened (3-4 minutes). Remove the chorizo mixture from the pan and set it aside, leaving the remaining fat in the skillet.
  10. Scramble Eggs: Whisk the 8 large eggs vigorously with the milk/cream, salt, and pepper until slightly frothy.
  11. Cook Eggs: Reduce the heat to low-medium. Melt the tablespoon of butter in the skillet. Pour in the egg mixture. Cook gently, pushing the cooked egg from the edges to the centre, until the eggs are creamy and just set.
  12. Make the Crema: In a small bowl, combine the sour cream, lime juice, chopped cilantro, and a pinch of salt. Whisk until smooth.
  13. Combine Filling (Optional): Gently fold the cooked chorizo mixture and the spiced potatoes into the scrambled eggs, or keep them separate for layering.
  14. Assemble Tacos: Place a warm tortilla on a plate. Spoon a generous amount of the filling down the centre.
  15. Garnish: Drizzle generously with the Quick Lime Crema and a few dashes of hot sauce. Serve immediately.