Ingredients

1 pound Mexican chorizo or longaniza, casings removed, chopped
1 cup fresh corn kernels, or thawed from frozen
1 to 2 jalapeños, stemmed and sliced
4 tablespoons olive oil
1 large white onion, halved and slivered
¾ pound Yukon Gold or russet potatoes, peeled and grated
1 teaspoon kosher or sea salt, divided, or to taste
½ teaspoon freshly ground black pepper
8 eggs
Flour tortillas
Tia Lupita Hot Sauce

Instructions

In a large skillet set over medium-high heat, cook the chorizo for about 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until it starts to crisp and brown. Add the corn and jalapeños, stirring to coat in the rendered chorizo fat, and cook for 2 to 3 minutes until the jalapeños soften and the corn begins to brown. Scrape the chorizo, corn, and jalapeños into a bowl and set aside.

Pour the olive oil into the same skillet and reduce heat to medium. Add the onion and cook, stirring occasionally, for about 8 minutes, until completely wilted and the edges have begun to brown. Incorporate the potatoes, add ½ teaspoon of the salt and the pepper and continue to cook, stirring frequently, for another 8 to 10 minutes, until the potatoes are completely cooked and the mixture has browned a bit more. Return the chorizo, corn and jalapeño mixture to the pan and stir.

In a medium bowl, beat the eggs with the remaining ½ teaspoon salt. Pour over potato and chorizo mixture and cook, stirring to give it your desired scrambled texture and until it cooks to your liking.

Serve while hot with warm flour tortillas and drizzle with the hot sauce.