How to Make Breakfast Tacos
Breakfast tacos are a favorite breakfast in San Antonio. If you can scramble an egg and use a microwave, you can make breakfast tacos. The varieties are endless.
[edit] Ingredients
- Tortillas - flour and/or corn. Corn is lower fat and heartier.
- Basic Fillings: bacon fried crisp, scrambled eggs, fried potatoes.
- Advanced Fillings: breakfast sausage or chorizo cooked and crumbled, ham, heated canned refried beans.
- Condiments: salsa and grated cheese are the basics. You can also include pico de gallo, cilantro, chopped onion, chopped FRESH jalapeño peppers, lime, salt and pepper
[edit] Steps
- Prepare the fillings.
- Wrap the tortillas in a damp kitchen towel (no more than 10 tortillas at a time) and microwave until hot, about 30 seconds.
- Put everything out in a buffet for your guests to assemble their favorite ingredients.
[edit] Tips
- Plan on about two tacos per average eater, about 1 egg per taco.
- The easiest way to do the potatoes is to prepare frozen hashbrowns as directed.
- If the corn tortillas are thin, stack two.
- In San Antonio, we order like this: "one bacon, potato and egg on corn" or "one bean and cheese on flour".
- For breakfast tacos while camping, you can heat the tortillas on a grill.
- Spicy is possible, but not required.
[edit] Warnings
- Don't overfill the tacos.
- Don't overspice the individual ingredients.
- A tortilla heated in a microwave is an abomination. Heat them on the stove.
