Tuesday, August 2, 2011

The Best Breakfast Tacos from The Homesick Texan

Found this on a terrific blog homesicktexan.blogspot.com
She has a great cookbook too - The Homesick Texan Cookbook

The secret to an excellent breakfast taco is a thick, chewy flour tortilla and a spicy salsa. If these two ingredients are lacking, you might as well just eat your eggs on a plate. And as I said, whether you choose to add breakfast meat or vegetables isn’t that big of a deal, just don’t add them all at once or your breakfast taco will be unwieldy and hard to handle.

Breakfast Tacos
4 eggs
1/4 cup of milk or half-and-half
4 slices of bacon, or 4 sausage patties or 1 cup of chorizo
1 cup of refried beans, heated
1/2 cup of salsa
1 cup of shredded Longhorn cheddar
4 flour tortillas
1 tablespoon of butter
Salt and pepper to taste

1. Whisk eggs with milk.
2. Heat up iron skillet on medium-high, and melt tablespoon of butter.
3. When butter is melted, pour in eggs and scramble for about three minutes or until done to your liking. Add salt and pepper to taste.
4. Heat up your flour tortillas either on a skillet, or by laying them on top of a gas burner. When tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds.
5. Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla. Add 1/4 of the scrambled eggs, 1/8 cup of salsa, 1/4 cup of cheese and either a slice of bacon or sausage patty.
6. Fold in bottom 1 inch of the tortilla, and then roll from left to right until self-contained.
Makes four tacos.

The variations are endless, so I’m providing a basic recipe with which you can experiment and change to your heart’s desire. You an also make them with chopped steak, sautéed vegetables, cut peppers, hash browns, or anything else you want.

Thank you Lisa.

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