Breakfast tacos with chorizo papas

Mix the flour and salt by hand; crumble in the lard until it feels like sand.

Slowly add hot water until the flour is hydrated and the dough comes together; knead 3 to 5 minutes until smooth.

Divide into even balls, shape, cover with plastic wrap and rest 15 minutes.

On a lightly floured counter press each ball and roll back and forth four or five times into a tortilla.

Cook on a preheated comal until blistered, then flip; repeat.

Heat oil covering the bottom of a skillet over high heat; fry the diced potatoes with the seasoning, salt and black pepper for 5 minutes.

Add the diced onion, jalapenos and chorizo, breaking up the chorizo; cook 3 to 5 minutes.

Add the roasted poblano peppers and roma tomatoes, top with queso Oaxaca and let the cheese melt.

Cook the eggs to liking, basting them.

Fill each tortilla with chorizo papas and top with an egg.