Beef Bacon and Potato Breakfast Tacos

Peel the potato and dice it into small, even cubes.

Chop the beef bacon into small pieces.

Add the chopped bacon to a cold skillet, then turn the heat to medium. Allow the bacon to render slowly until it becomes crispy.

While the bacon cooks, place the deseeded dried chiles in a bowl and cover with hot water to rehydrate. Let them soak for about 10 minutes.

Transfer the rehydrated chiles to a blender or food processor. Add the garlic cloves, a splash of the chile soaking water, and a pinch of salt.

Blend until a smooth sauce forms. Set aside.

Once the bacon is rendered and crispy, add the diced potatoes to the skillet with the bacon and its fat.

Add the chopped onion to the skillet. Cook, stirring occasionally, for several minutes until the potatoes are tender and have developed crispy edges.

Pour the blended chili sauce over the potato and bacon mixture. Stir to combine everything evenly.

In a separate bowl, whisk the eggs.

Pour the whisked eggs evenly over the mixture in the skillet. Let them set for a moment.

Top generously with the shredded cheese blend, covering the entire surface.

Garnish with fresh chopped parsley.

Serve hot by scooping the skillet mixture into warm tortillas to make tacos.