12 flour tortillas
4 strips bacon, chopped
2 1/2 tablespoons olive oil
2/3 cup green chiles, diced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 teaspoon salt
Heaping 1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
8 ounces chorizo
1 1/4 pounds very lean ground beef
4 eggs, slightly beaten
Refried beans (optional)
1 cup Monterey jack or other white cheese, grated

Fry the bacon until it is soft.
Drain grease and remove bacon to a small dish.

Heat olive oil in a skillet over moderate heat and add green chiles, onions, potatoes and garlic.
Saute the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10 minutes, stirring often.

Add a little more olive oil to keep the vegetables from sticking, if necessary. Add tomatoes and continue cooking for 3 minutes, stirring often. Add salt, cumin and oregano and cook for 1 minute.
Add chorizo, breaking it up and stirring it into the vegetables.
When the chorizo has browned and released most of its fat, add the ground beef, breaking it up and mixing it with the other ingredients.
When the ground beef has browned, add the bacon, cover the skillet, turn the heat to very low, and simmer, stirring occasionally, for 10 minutes.

Add the eggs and continue cooking, stirring constantly, until eggs are well incorporated and set.

Spoon filling on each tortilla, add some refried beans, if used, top with cheese, and serve with your favorite hot sauce.

Serves 5-6

4 red bliss or new potatoes, cooked

1 lb precooked pulled BBQ pork

1 c grated Monterey Jack or Pepper Jack cheese

8 corn tortillas

8 medium Tomatillos, husked and chopped

1 tablespoon red onion - finely diced

1 teaspoon jalapeno - minced

3 tablespoons lime juice

2 tablespoons cilantro - chopped

1 tablespoon olive oil

1 teaspoon honey

Salt and Pepper to taste

For each serving, lay 1 1/2 ounces of pork over half of the tortilla, top with potato slices, 1/4 cup of cheese and season to taste with salt and pepper. Fold over the tortilla and brush with olive oil. Grill or broil for 3 minutes on each side, or until crispy and cheese has melted. Serve with Tomatillo Salsa.

TOMATILLO SALSA: Combine the tomatillos, onion, jalapeno, lime juice, cilantro, olive oil and honey in a bowl. Season with salt and pepper. Refrigerate covered, for up to 1 day. Bring to room temperature before serving.