Street Style Breakfast Tacos with Chipotle Aioli

Ingredients

• 2 cups russet potatoes, diced small
• 2 tablespoons vegetable oil
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 0 salt and black pepper, to taste
• 8 large eggs
• 2 tablespoons whole milk
• 1 tablespoon butter
• 1 cup shredded Mexican cheese blend
• 8 corn tortillas
• 1/2 cup chipotle aioli
• 1/3 cup pickled red onion
• 1/4 cup cilantro leaves, chopped
• 1 lime, cut into wedges

Method

1. 1

   Heat the vegetable oil in a 9-inch skillet over medium heat. Add the diced potatoes, chili powder, cumin, salt, and pepper, and cook, stirring occasionally, until golden and tender.

   15:00 · Crisp potatoes
2. 2

   Transfer the potatoes to a plate and set aside, leaving any residual oil in the skillet.

3. 3

   Whisk the eggs and milk together in a bowl until uniform.

4. 4

   Melt the butter in the same skillet over medium-low heat. Pour in the eggs and cook, stirring gently and frequently, until just set and still soft.

   4:00 · Scramble eggs
5. 5

   Fold the crispy potatoes back into the eggs and sprinkle the shredded cheese over the top. Stir gently until the cheese begins to melt.

   2:00 · Melt cheese
6. 6

   Warm the corn tortillas directly over a burner or in a dry skillet, about 20 seconds per side, until pliable and lightly charred in spots.

   0:40 · Warm tortillas
7. 7

   Divide the egg and potato filling among the warm tortillas, using two tortillas stacked per taco if desired.

8. 8

   Drizzle each taco with chipotle aioli and top with pickled red onion and chopped cilantro.

9. 9

   Serve immediately with lime wedges on the side.