no mayonnaise
Sous Chef
- Joined
- Oct 16, 2011
- Messages
- 553
There seems to be a distinct lack of good breakfast taco recipes out there. The ones I do find don't really resemble what I grew up eating in the breakfast taco capital of America, instead more resembling a Mexican omelet shoved into a tortilla. Figured I'd put out some info on how it's done more traditionally.
The key to these is the tortilla. You simply cannot use store-bought tortillas. Either make your own or get a dozen from your local taqueria but only if they are freshly made! If you are stuck with no other options, one thing you can do to liven up store-bought tortillas is to lightly brush 1 side with bacon grease, and first put the ungreased side down in a really hot pan. Let brown slightly, maybe 30 seconds at most without burning, then flip over to the greased side. Wrap in foil in keep in a low oven til ready to use--but still inferior to fresh made. These are basic tacos and you can mix and match the fillings to your taste, but don't get carried away; breakfast tacos are meant to be simple on-the-go breakfast food that you can eat while driving to work.
Let's get started with my personal favorite:
Potato Egg and Cheese
----------------------------
3 large eggs
Cheddar or Provolone cheese
A Handful of French fries (My secret ingredient are frozen Ore-Ida waffle fries, feel free to make your own they're all the more better that way but I find the extra hassle and mess totally not worth it--Plus if you go frozen, this turns into a one-pan breakfast that's REALLY quick and who can complain about that??)
Avocado, optional
Lay out the fries on a cookie sheet, toss with oil or spray with Pam, season with salt and pepper, then oven-bake the frozen fries until almost done. At the temp listed on the bag, I go for 11 minutes. The fries will be semi-crispy. In a nonstick pan over medium heat, use a tiny bit of grease and crack all three eggs into the pan. Season with salt and pepper. Stir immediately to scramble the eggs in the pan. After about 10-20 seconds toss the cooked waffle fries into the eggs and continue to scramble the eggs while breaking up the larger fries with the edge of your spatula, while now gently turning the eggs in the pan in a folding motion to not turn the fries into mashed potatoes. You want the liquidy eggs to seep into the fries a little bit. While doing this, put the cheese on the open tortillas and once the eggs are done, divide evenly into the tortillas. At this point you can put a slice of avocado in the taco on top of the eggs. Wrap in foil and keep warm 'til ready to eat. Serve with salsa.
I'll add more in the coming days.
The key to these is the tortilla. You simply cannot use store-bought tortillas. Either make your own or get a dozen from your local taqueria but only if they are freshly made! If you are stuck with no other options, one thing you can do to liven up store-bought tortillas is to lightly brush 1 side with bacon grease, and first put the ungreased side down in a really hot pan. Let brown slightly, maybe 30 seconds at most without burning, then flip over to the greased side. Wrap in foil in keep in a low oven til ready to use--but still inferior to fresh made. These are basic tacos and you can mix and match the fillings to your taste, but don't get carried away; breakfast tacos are meant to be simple on-the-go breakfast food that you can eat while driving to work.
Let's get started with my personal favorite:
Potato Egg and Cheese
----------------------------
3 large eggs
Cheddar or Provolone cheese
A Handful of French fries (My secret ingredient are frozen Ore-Ida waffle fries, feel free to make your own they're all the more better that way but I find the extra hassle and mess totally not worth it--Plus if you go frozen, this turns into a one-pan breakfast that's REALLY quick and who can complain about that??)
Avocado, optional
Lay out the fries on a cookie sheet, toss with oil or spray with Pam, season with salt and pepper, then oven-bake the frozen fries until almost done. At the temp listed on the bag, I go for 11 minutes. The fries will be semi-crispy. In a nonstick pan over medium heat, use a tiny bit of grease and crack all three eggs into the pan. Season with salt and pepper. Stir immediately to scramble the eggs in the pan. After about 10-20 seconds toss the cooked waffle fries into the eggs and continue to scramble the eggs while breaking up the larger fries with the edge of your spatula, while now gently turning the eggs in the pan in a folding motion to not turn the fries into mashed potatoes. You want the liquidy eggs to seep into the fries a little bit. While doing this, put the cheese on the open tortillas and once the eggs are done, divide evenly into the tortillas. At this point you can put a slice of avocado in the taco on top of the eggs. Wrap in foil and keep warm 'til ready to eat. Serve with salsa.
I'll add more in the coming days.
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