Mercado Morning Tacos de Desayuno

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the diced potatoes in a single layer and cook without stirring for 3-4 minutes until golden on the bottom. Toss and continue cooking until crispy on all sides and tender through, about 8-10 minutes total. Season with salt and transfer to a plate.

In the same skillet, cook the chopped bacon over medium heat until crispy, about 5-6 minutes. If using chorizo, break it up with a wooden spoon and cook until browned and the fat renders out. Remove with a slotted spoon and drain on paper towels.

Pour off all but 1 tablespoon of the rendered fat. Add the diced onion and jalapeño, sauteing for 2 minutes until softened.

Whisk the eggs with a pinch of salt and pepper. Add the butter to the skillet, let it foam, then pour in the eggs. Cook over medium-low heat, gently folding with a spatula, until the eggs form soft, creamy curds that are just barely set, about 2-3 minutes. Remove from heat while still slightly wet (they'll continue cooking from residual heat).

Warm the tortillas directly over a gas flame for 15-20 seconds per side, or wrap in a damp towel and microwave for 30 seconds. Keep warm wrapped in a clean kitchen towel.

Assemble the tacos by layering soft scrambled eggs, crispy potatoes, and bacon (or chorizo) in each warm tortilla. Top with shredded cheese, diced avocado, and cilantro.

Serve with bowls of salsa verde and salsa roja, plus lime wedges for squeezing over the top.