BREAKFAST TACOS
Steps:
- Gently mix black beans, avocado, pico de gallo and lime juice; set aside. In a large cast-iron or other heavy skillet, cook potatoes and crumble sausage over medium heat until sausage is no longer pink and potatoes are tender, 6-8 minutes., Whisk together eggs and milk. Pour into skillet; cook and stir over medium heat until eggs are thickened and no liquid egg remains. Stir in cheese. Spoon egg mixture into tortillas; top with black bean mixture. If desired, serve with sour cream, cilantro and additional pico de gallo.
Nutrition Facts : Calories 291 calories, Fat 16g fat (6g saturated fat), Cholesterol 161mg cholesterol, Sodium 494mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 3g fiber), Protein 13g protein.
SIN CITY BREAKFAST TACOS
Steps:
- TORTILLAS Mix flour, salt, baking power and lard Crumble together until coarse (like corn meal) Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound. Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic Break dough up into 8-10 golf ball sized balls Dampen cloth with warm water and let cloth sit on dough for 20 minutes. (This is a good time to prepare and cook the eggs see below ) Pre-heat pan medium-high Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer. POTATO EGGS Peel 2 medium potatoes, chop Fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper. Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries. Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks). VEGGIE EGGS Dice corn tortillas Dice tomato, onion, jalapeno Use oil to fry up corn tortillas, remove and drain, add salt and pepper Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.
ROBERT RODRIGUEZ' SIN CITY BREAKFAST TACOS
Director Robert Rodriguez, unbeknownst to me does a cooking segment called 10 Minute Cooking School with each of his movies on DVD. Here is his grandmother's recipe for tortillas and the breakfast tacos aka migas' recipe, too. I altered the recipe slightly. FYI: this recipe is prepared easier and faster if you tag team with another person: one to make the tortillas and one to prepare the migas. Finally, check out the two recipes on Recipezaar for puerco pibil, another cooking segment offering also demonstrated by Robert.
Provided by COOKGIRl
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Note: Tortilla recipe yields 8-10.
- FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
- Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
- Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
- Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
- Divide the dough up into 8-10 balls and arrange on a baking sheet.
- Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
- TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
- Season potatoes with salt and pepper to taste.
- Transfer potatoes to a paper towel lined plate.
- In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
- In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
- Set corn tortilla strips aside on a paper towel lined plate and drain.
- Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
- Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
- Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
- Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
- Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
- Continue cooking all the flour tortillas in the same manner.
- Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
- To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
- Important note: Servings are estimated.
Nutrition Facts : Calories 562.5, Fat 19, SaturatedFat 9.5, Cholesterol 263, Sodium 548.5, Carbohydrate 79.7, Fiber 6.3, Sugar 3.9, Protein 18.4
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