Breakfast Potato and Longaniza Tacos
- 10 ozs Mexican Longaniza, casings removed
- 1 tbsp vegetable oil
- 1 small onion, diced
- 5 garlic cloves
- 1 serrano chile, diced
- 3 roma tomatoes, chopped
- 12 small potatoes (any kind will do)
- sliced avocado
- salt and pepper to taste
- pinch of cumin
Remove casings and add longaniza to a sauté pan on a medium heat. Break up longaniza with a spatula and thoroughly cook for 5 to 8 minutes. Transfer the longaniza to a paper lined plate to absorb any additional oil.
Cut potatoes into thin triangles and cook in sauté pan on a medium heat with a little bit of olive oil until golden-brown. Remove potatoes and set aside.
In the same pan add in chopped onion, garlic, tomatoes, jalapeño, cumin and olive oil and cook for 5 minutes. Mix in the potatoes and longaniza and continue sautéing until well integrated. Add salt and pepper to taste. Warm up corn tortillas and make some tacos! Garnish with sliced avocado.