Breakfast

Breakfast Tacos

March 29, 2017

YEESSS!! Breakfast tacos do exist and they’re really simple to make. Like super simple. I know these don’t have that tasty savory spicy sausage that we all love in a b-fast burrito, but I didn’t have any on hand and it turned out quite nicely without it. These can be eaten all day, whenever you’re in the mood, and usually with loads of your favorite salsa. If you do end up making a few of these for yourself, please share some photos with me via Instagram, Facebook, or twitter!

Add a splash of grape seed oil to blend of dark spices.

I used a dash of chili powder, cumin, dried garlic, onion powder, paprika, and dried coriander. Mix well.

Brush the spiced blend onto both sides of the corn tortillas…

…and put them on a taco rack.

Bake at 300°F for 20 minutes, or until super crispy. You could also fry them if desired.

Place three green chilis in an iron skillet on high heat.

Flip the chilis until each side has an even char.

Transfer to a bowl and cover in plastic wrap.

Let the chilis steam until the outer skin begins to loosen up. Set aside for later.

Dice 1 whole russet potato into small cubes.

Transfer to an iron skillet on high heat with a dash of grape seed oil.

Add 1 tsp of thyme, rosemary…

…salt and pepper to taste.

Give this a stir and let this cook for 15-20 minutes, or until the potatoes are brown and crispy on all sides. Remove from heat and set aside.

Begin making the pico de gallo by adding 1 large cored and dice tomato to a mixing bowl.

Then add 3 tbsp of diced red onion…

…1 tbsp of chopped jalapeño…

…2 tbsp of chopped cilantro…

…1 tbsp of lime juice…

…and salt to taste.

Give this a good mix and set aside.

Next simply scrabble up a few eggs with salt and pepper to taste.

Begin stuffing the spicy taco shells with the crispy potatoes…

…scrambled eggs…

…and a slice of the roasted green chilis.

Top with a generous helping of shredded sharp cheddar.

Return the oven and allow the cheese to get hot and melted.

Remove from the oven.

Top with the fresh pico de gallo, and ENJOY

Breakfast Tacos

Ingredients

  • 1/2 cup shredded sharp cheddar
  • 3 eggs
  • 3 green chiles
  • Crispy Potatoes:
  • 1 whole russet potato
  • 1 tsp picked thyme and rosemary
  • 1 tbsp grape seed oil
  • salt and pepper to taste
  • Pico:
  • 1 large tomato (diced)
  • 3 tbsp red onion
  • 1 tbsp chopped jalapeno
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • salt to taste

Instructions

  1. Add a splash of grape seed oil to blend of dark spices. I used a dash of chili powder, cumin, dried garlic, onion powder, paprika, and dried coriander. Brush the spiced blend onto both sides of the corn tortillas and put them on a taco rack. Bake at 300°F for 20 minutes, or until super crispy. You could also fry them if desired.
  2. Place three green chilis in an iron skillet on high heat. Flip the chilis until each side has an even char. Transfer to a bowl and cover in plastic wrap. Let the chilis steam until the outer skin begins to loosen up. Set aside for later.
  3. Dice 1 whole russet potato into small cubes. Transfer to an iron skillet on high heat with a dash of grape seed oil. Add 1 tsp of thyme, rosemary, salt and pepper to taste. Give this a stir and let this cook for 15-20 minutes, or until the potatoes are brown and crispy on all sides. Remove from heat and set aside.
  4. Begin making the pico de gallo by adding 1 large cored and dice tomato to a mixing bowl with 3 tbsp of diced red onion, 1 tbsp of chopped jalapeño, 2 tbsp of chopped cilantro, 1 tbsp of lime juice, and salt to taste. Give this a good mix and set aside.
  5. Next simply scrabble up a few eggs with salt and pepper to taste.
  6. Begin stuffing the spicy taco shells with the crispy potatoes, scrambled eggs, and a slice of the roasted green chilis. Top with a generous helping of shredded sharp cheddar. Return the oven and allow the cheese to get hot and melted.
  7. Remove from the oven, top with the fresh pico de gallo, and ENJOY!
http://www.byrontalbott.com/breakfast-tacos/

 

| Top Left: Baking Dish | Top Middle: Mixing Bowl Set | Top Right: Kitchen Tweezers |
| Bottom Left: Iron Skillet | Bottom Middle: Taco Rack | Bottom Right: Maple Cutting Board |

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