Breakfast Tacos
Welcome to the first day of Taco Week! Our journey praising glorious tacos around the world starts now. Today is all about the breakfast taco, the best $2 you can spend in the morning. Or if you’re not near the epicenter of breakfast taco heaven, they’re quick and easy to make at home.
Taco Fun Fact: The tacodilla contains melted cheese in between the two folded tortillas, thus resembling a quesadilla. — Wikipedia
Breakfast tacos are far from conventional with flour tortillas and non-traditional ingredients. When it comes to the most important meal of the day, they are the complete breakfast.
Texas has first-mover advantage in the breakfast taco scene. Although the origin story is long enough to fill a book, the revolution began in the early 80's at Tamale House on Airport Road, Las Manitas on Congress, and a handful of select commercial locations.
Hangover tacos
With an epic Halloween behind us, don’t let your Taco Week be as sloppy as a last minute Jack Skellington costume. Instead, stay classy and make hangover tacos. Or if you’re feeling up to it, something even more elaborate.
Ingredients
- 4 ounces Mexican chorizo
- 4 eggs
- 4 flour tortillas
Directions
- Heat a skillet over medium heat and crumble the chorizo into it. Cook for about 5 minutes, stirring to break up the sausage into small pieces, until it is cooked through.
- Drain off all but 2 tablespoons of fat and scrape the chorizo to one side of the skillet.
- Beat the eggs and season with pepper.
- Pour the eggs into the empty side of the skillet and let stand for about 30 seconds before carefully stirring. Continue to cook over medium heat until the eggs are almost set.
- Combine the nearly cooked eggs with the chorizo and mix gently.
- Warm the tortillas on the stove or in the microwave and fill with chorizo and egg mixture
“Life is a journey for tacos. Time is a salsa river. The tortilla is ajar.” — Jim Butcher
Originally published at tacoweek.com.
