Ingredients:
1 1/2 lb (approximately 0.7 kg) fresh Ontario-made chorizo sausage, 1 small Russet potato, cut into small cubes (any white starchy potato will work), 1/2 large white onion, finely diced, 4 large eggs, 1 bunch fresh cilantro, chopped, 1 1/2 cup (375 ml) fresh cotija cheese, crumbled (feta cheese could be substituted), 1 lime to taste and for garnish, 1 cup (250 ml) of fresh salsa of your choosing, Neutral cooking oil, 6 small soft flour or corn tortillas, Optional: 1 tsp (5 ml) of soy sauce for scrambled eggs, Optional: salt, pepper and hot sauce to taste (although keep in mind that the sausage and cheese both contain quite a bit of salt)
Cooking Instructions:
1. Add about a tablespoon of oil to MSMK crepe pan over medium-high heat.
2. Add potatoes to the crepe pan and cook for 15 minutes, or until they are cooked through and slightly crispy.
3. Add onions to the skillet and stir for another 5 minutes.
4. Remove chorizo sausage from their casings and add sausage meat to the potato and onion mixture. Mix well, using your spatula to break up all the larger pieces. Note: As the liquid from the sausage releases, it will be easier to stir the entire mixture and incorporate the flavours, including any crispy bits from the pan.
5. In a small bowl, whisk eggs with a little bit of cooking oil. Add a teaspoon of soy sauce.
6. Scramble your eggs in the skillet.
7. Heat up your tortillas. Note: placing a stack of them in an aluminum foil packet in a 200 degree F oven.
8. Fill tortillas with chorizo mixture and top with your choice of cilantro, cheese, salsa, and a squeeze of lime.