Tex-Mex Breakfast Tacos
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Kick off your morning with a flavor fiesta in a tortilla! These Tex-Mex breakfast tacos pack a punch of fluffy eggs, spicy chorizo, and a fiesta of fresh toppings that’ll have your taste buds dancing.
Ingredients:
For the Salsa
1 small jalapeño pepper, coarsely chopped, optional*
1/2 medium onion, coarsely chopped, about 1/2 cup
2 large cloves garlic, crushed
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons coarsely chopped fresh cilantro, optional
2 tablespoons freshly squeezed lime juice (from 1 small lime)
1/2 teaspoon fine salt, more to taste
For the Tacos
4 slices thick-cut bacon, coarsely chopped
2 small waxy potatoes, peeled and cut into 1/2-inch dice, about 1 cup
Fine salt
Freshly ground black pepper
8 large eggs, lightly beaten
1/2 cup shredded mild cheddar cheese
4 (7- to 9-inch) flour tortillas
Method:
1. Place paper towels on a plate. In a large nonstick skillet over medium heat, cook the bacon, stirring occasionally, until it's fully cooked and starting to crisp, about 5 to 7 minutes. Transfer the bacon to the prepared plate using a slotted spoon. Retain 2 tablespoons of the bacon fat in the skillet and discard the rest.
2. Add the diced potatoes to the skillet with a generous pinch of salt and black pepper. Cook, stirring frequently, until the potatoes are tender and golden brown, about 6 to 8 minutes. Remove the potatoes from the skillet and add them to the plate with the bacon. If the skillet is too dry, add a couple of teaspoons of the reserved bacon fat.
3. Pour the eggs into the skillet, seasoning with another pinch of salt and black pepper. Stir continuously until the eggs are just set but still slightly moist, about 2 minutes. Remove the skillet from the heat.
4. Shape the eggs into 4 oblong portions using a spatula, so they fit well into the tortillas. Sprinkle 2 tablespoons of cheese over each portion and let them sit covered while you warm the tortillas; the residual heat will melt the cheese.
5. In a separate dry skillet, warm the tortillas over medium heat until they puff up slightly, about 20 seconds on each side. Place one portion of eggs and cheese into each tortilla, then top with one-quarter of the bacon and one-quarter of the potatoes. Repeat with the remaining tortillas. Serve the tacos hot with salsa.
This recipe was sourced from The Spruce Eats.
What's YOUR favorite breakfast? Share it with us in the comments!
Ingredients:
For the Salsa
1 small jalapeño pepper, coarsely chopped, optional*
1/2 medium onion, coarsely chopped, about 1/2 cup
2 large cloves garlic, crushed
1 (14 1/2-ounce) can diced tomatoes
2 tablespoons coarsely chopped fresh cilantro, optional
2 tablespoons freshly squeezed lime juice (from 1 small lime)
1/2 teaspoon fine salt, more to taste
For the Tacos
4 slices thick-cut bacon, coarsely chopped
2 small waxy potatoes, peeled and cut into 1/2-inch dice, about 1 cup
Fine salt
Freshly ground black pepper
8 large eggs, lightly beaten
1/2 cup shredded mild cheddar cheese
4 (7- to 9-inch) flour tortillas
Method:
1. Place paper towels on a plate. In a large nonstick skillet over medium heat, cook the bacon, stirring occasionally, until it's fully cooked and starting to crisp, about 5 to 7 minutes. Transfer the bacon to the prepared plate using a slotted spoon. Retain 2 tablespoons of the bacon fat in the skillet and discard the rest.
2. Add the diced potatoes to the skillet with a generous pinch of salt and black pepper. Cook, stirring frequently, until the potatoes are tender and golden brown, about 6 to 8 minutes. Remove the potatoes from the skillet and add them to the plate with the bacon. If the skillet is too dry, add a couple of teaspoons of the reserved bacon fat.
3. Pour the eggs into the skillet, seasoning with another pinch of salt and black pepper. Stir continuously until the eggs are just set but still slightly moist, about 2 minutes. Remove the skillet from the heat.
4. Shape the eggs into 4 oblong portions using a spatula, so they fit well into the tortillas. Sprinkle 2 tablespoons of cheese over each portion and let them sit covered while you warm the tortillas; the residual heat will melt the cheese.
5. In a separate dry skillet, warm the tortillas over medium heat until they puff up slightly, about 20 seconds on each side. Place one portion of eggs and cheese into each tortilla, then top with one-quarter of the bacon and one-quarter of the potatoes. Repeat with the remaining tortillas. Serve the tacos hot with salsa.
Tex-Mex Breakfast Tacos! Image Source: The Spruce Eats
This recipe was sourced from The Spruce Eats.
What's YOUR favorite breakfast? Share it with us in the comments!
