In a deep pan, melt
Butter (1 Tbsp)
. Add in the
Green Bell Pepper (1)
. Cook until softened.
Mexican Chorizo (1.5 lb)
Press down, stir and cover to cook.
Brown until a dark burgundy color.
. Toss to combine and cook potatoes until tender, covered.
In a bowl, mix
Fresh Cilantro (1/2 bunch)
Milk (1 splash)
Salt (to taste)
Ground Black Pepper (to taste)
Shredded Mexican Cheese Blend (1 pinch)
, and your favorite
Hot Sauce (to taste)
Once potatoes are cooked, add the eggs and mix.
Cook until eggs are fully cooked., cover and set aside.
In a shallow pan, heat
Frying Oil (as needed)
to fry your tortillas.
Fajita Seasoning (to taste)
to the hot oil, and add one of the
White Corn Tortillas (1 pckg)
Once it starts browning, turn it over.
Using your tongs, fold the round tortilla in half and continue to fry until golden.
Assemble your tacos with the filling, topped with some
Shredded Mexican Cheese Blend (2 cups)
and chopped cilantro.