Breakfast Street Tacos Recipes

BREAKFAST TACOS

Steps:

• Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
• Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

BREAKFAST STREET TACOS

Steps:

• For the salsa verde: Place the tomatillos, jalapeno, garlic and cilantro in a blender. Season with salt and blend until the mixture is just chunky.
• For the avocado: Cut the avocado in half and remove the pit. Peel the skin and cut the flesh into medium-size pieces. Place the avocado in a bowl with the lime juice and oil. Season with salt and pepper. Stir lightly to mix.
• For the pico de gallo: Add the tomatoes and red onions to a bowl. Dice the jalapeno, add to the bowl and mix it all together. Add the oil, lime juice and cilantro. Season with salt and pepper.
• For the chorizo and eggs: Small dice the chorizo. Place in a large nonstick skillet over low to medium heat and cook until half crisp, about 7 minutes.
• Crack the eggs into a bowl and whisk until the whites and yolks are mixed well. Add it to the pan. Mix the eggs and chorizo together with a rubber spatula and cook until the eggs are soft, about 8 minutes.
• For the plating: Warm the tortillas on a griddle pan or in a medium skillet with a dash of oil for 10 seconds on each side. Place 2 on each plate. Divide the eggs, avocado, pico de gallo, Cotija and a few leaves of cilantro among the tortillas. Place the hot sauce and salsa verde in 2 separate ramekins. Garnish with the lime wedges.

BREAKFAST TACOS

Steps:

• Set out bowls containing the fillings, cheese, salsa and cilantro.
• Each person builds their own taco by placing the fillings of their choice in the center of the tortilla, and topping it with cheese, salsa and a little cilantro.
• Fold the taco and eat as is, or if you prefer, fold the filled tortilla and spread some butter on the top half of the folded tortilla and place under the broiler a few minutes to"crisp" the top a bit and melt the cheese inside.
• One of my favorites is scrambled eggs, bacon, cheese, salsa and cilantro.
• Potato, egg and cheese with salsa tacos are popular in my household, too.

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.

AUTHENTIC MEXICAN BREAKFAST TACOS

Steps:

• Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
• Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
• Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
• Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.