12/29/2023 0 Comments Best vegan tater tot recipeValles tops her burrito with queso fresco, sour cream, and salsa verde, the latter of which is a perfect foil to all the richness from the chorizo and cream-spiked eggs. Once the eggs and chorizo are cooked, all that’s left is assembly. (If you don’t want to make your own chorizo, Valles says that store-bought is totally fine, though most are made with pork instead of beef.) She also suggests substituting Tater Tots, either fried or cooked until crisp in an air fryer, for cubed potatoes just to make your morning routine a little easier. Want to make it spicy? Bring on the chile flakes. Valles also makes her own chorizo, with beef instead of pork, an extra step that she says is worth the time because you can fully customize the flavor of your chorizo. It adds a texture to the eggs that you just can’t get without it.” “The cream really pulls out that yolky flavor and makes the eggs super fluffy. “It gives the eggs some moisture and makes it taste so buttery, like oh my God,” she says. For the eggs, Valles scrambles a dozen with an entire cup of heavy cream for a perfectly pillowy scramble. The restaurant’s take on her mom’s breakfast burrito follows a similar formula: a flaky flour tortilla, chorizo, potato, and soft scrambled eggs. When she opened Gogo’s Tacos in 2021, Valles knew she wanted her brightly colored taqueria to have some version of her most nostalgic breakfast memory on the menu. “When you were hungry, you would grab some tortillas, fill them up with chorizo and egg, and that was breakfast.” I was born here, so I have the influence of both cultures,” Valles says. Her mom would scramble a bunch of eggs, pile them into a bowl, and serve them alongside the spicy chorizo con papas and freshly warmed tortillas. When Brittney Valles, the owner of Los Angeles’s acclaimed Guerrilla Tacos, was a kid, pretty much every morning started with chorizo con papas.
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