Desayuno Mexicano Completo

Step 1

Cut potatoes into 1/2-inch cubes. Dice the onion. Dice tomatoes and jalapeño; chop cilantro.

Step 2

Remove chorizo from casing and break into small pieces with your hands.

Step 3

Heat 2 tbsp oil in a large skillet over medium-high. Add potatoes and half the diced onion.

Step 4

Cook potatoes, stirring every 2 minutes, until golden and crispy, ~12 minutes. Transfer to a plate.

Step 5

In the same skillet, add chorizo pieces over medium heat. Cook, breaking apart with a spoon, until cooked through and edges crisp, ~6 minutes.

Step 6

Add remaining onion to the chorizo and cook until fragrant, ~90 seconds.

Step 7

Push chorizo to the side. Add remaining 1 tbsp oil to the empty space and crack eggs directly into the pan.

Step 8

Cook eggs over medium until whites set but yolks still jiggle slightly, ~4 minutes. Season with salt and pepper.

Step 9

Warm refried beans in a small pot or microwave until steaming, ~3 minutes if using canned.

Step 10

Warm tortillas in a dry skillet over medium, ~30 seconds per side, until pliable.

Step 11

Combine diced tomatoes, jalapeño, cilantro, and juice of half a lime in a small bowl. Season with salt.

Step 12

Arrange eggs and chorizo on a platter. Add potatoes, warm beans, and pico de gallo on the side.

Step 13

Scatter cotija cheese over everything. Serve with warm tortillas and lime wedges.