10 ounces chorizo
6 ounces fingerling potatoes, boiled and sliced into 1/4? pieces
20 corn tortillas
1 cup Oaxaca cheese
1/2 cup avocado, diced 1/4?
1 cup tomatoes, diced 1/4?
1/2 cup grilled corn
2 tablespoons white onions, fine dice
2 tablespoons jalapeno, fine dice (adjust to spice)
2 tablespoons lime juice
to taste salt and pepper
1/2 cup cilantro leaves
Heat saute pan to medium heat, take chorizo out of casing and cook until it turns a light brown color (3-4 minutes). Add potatoes to pan and cook for 2-3 minutes. Shift chorizo mixture to one half of the pan and add the three eggs to the other half. Allow eggs to cook for 1-2 minutes until albumen turns white. Scramble the eggs with the chorizo, turn off heat, put a lid on it until ready to assemble.
Place all the ingredients of the pico in a separate bowl and toss lightly toss together. Set aside until ready to use.
To assemble tacos, heat a griddle pan or skillet to medium heat. Line up as many tortillas that will fit on the pan, flip them after 20 seconds, then layer on 2 tablespoons of Oaxaca cheese, place the second tortilla on top and flip with the new tortilla on the bottom. Heat until cheese has melted between the layers. Take a tortilla, scoop chorizo and pico mixture on top and enjoy.