Prep all ingredients before you begin. You can make the chorizo up to 3 days in advance and store in the refrigerator until ready to use.

HOMEMADE CHORIZO: Using the flat side of knife, smash the garlic. Finely chop, then sprinkle with salt. Press the flat side of the knife into the garlic and drag it across, repeating until a paste forms. Place the ground meat in a medium bowl and add garlic paste. Finely chop 2 medium-sized chipotle peppers with seeds and add to meat. Add vinegar and 3-4 tablespoons adobo from the can; stir to combine.

Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon oil and the chorizo mixture. Cook breaking up the chorizo into small pieces with a wooden spoon until browned and cooked through about 4-6 minutes. Using a slotted spoon, transfer chorizo into a large bowl, reserve the fat in the skillet. (You will need 3 tablespoons fat to cook the potatoes, so add a few tablespoons of oil if necessary.)

CRISPY POTATOES: Heat the reserved fat and oil in the same skillet over medium heat. Add cooked diced potatoes, season with salt and pepper. Cook stirring often until golden brown and crispy about 15 minutes. Add scallions and 1 tablespoon butter, cook stirring occasionally until scallions are soft about 2 minutes more. Add potatoes to the chorizo mixture.

GREEN CHILI SCRAMBLED EGGS: In the same skillet, melt the butter over medium heat. Add the eggs and season with salt and pepper to taste. Using a rubber spatula, gently push the eggs around until cooked through. Stir in green chilis. Return chorizo and potatoes to the skillet stirring occasionally until reheated about 2 minutes.

To Assemble Tacos: Heat tortillas according to package directions. Place two warm tortillas each on 4 plates and divide the chorizo/potato/egg mixture among tortillas. Sprinkle with cheese and your choice of toppings.