SOYRIZO, FRIED POTATO AND SCRAMBLED EGG BREAKFAST TACOS WITH TACOLICIOUS' FAMOUS ORANGE SAUCE

• 3 Roma tomatoes, halved
• 1/2 yellow onion, cut into large pieces
• 2 tbsp canola oil
• 3 cloves garlic, smashed
• 1/2 cup dried chiles de arbol, stems removed
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 1 tsp salt
• 1 cup canola oil
• Taco Ingredients
• 1 tbsp butter
• 1/2 lb baby potatoes, quartered
• 1/4 cup Soyrizo
• 3 eggs, lightly beaten
• 6 small corn tortillas
• 1/2 avocado, sliced

Roast the tomatoes and onions using either the grill or oven. If using the grill, heat to 400ºF (high). Place the tomatoes and onions directly onto the grill and cook until charred and juicy, roughly 7 minutes. If you are using the oven, turn on the broiler, place the oven rack in the center, and roast the tomatoes and onions until charred and juicy. Place into a bowl to let cool.

In a frying, heat 2 tbsp of canola oil on medium-high. Add the garlic and cook until brown. Add the dried chilies and fry until slightly charred, approximately 4-5 minutes. Do not let burn. Remove the chillies from the oil and place into a food processor with the apple cider vinegar and water. Let sit until cool.

Add the tomatoes and onions to the chili peppers, along with salt, and puree until smooth. Slowly drizzle in the canola oil. Pour into a container with a tight-fitting lid. The sauce can be stored in the fridge for 2 weeks.

To make the tacos, heat the butter in a frying pan on medium heat. Add the potatoes and fry until crispy. Add the Soyrizo and fry until warm, a few minutes. Scramble in the eggs.

Heat a small frying pan on high. Toast the tortillas for 30 seconds to a minute on each side. Assemble the tacos with a few slices of avocado and a generous drizzle of the orange sauce.