Nogales Breakfast Tacos Recipes

NOGALES STEAK TACOS

Steps:

• Mix all marinade ingredients.
• Pierce the steaks all over, on both sides.
• Pour over marinade, cover with plastic wrap and refrigerate over night.
• Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
• Will keep for up to 4 days in the fridge.
• About an hour before grilling the meat remove the steaks from the refrigerator.
• Preheat the oven to 300 degrees.
• Remove meat from marinade and pat dry with paper towels.
• Season lightly with salt and pepper.
• Cook over hot coals with mesquite until done to your liking.
• Set the meat aside and cover loosely with foil to keep warm.
• Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
• Only enough to make them pliable.
• Place 2 pieces of cheese on each tortilla, fold in half.
• Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
• To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
• Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
• Fill the tortillas and enjoy.

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.

CHORIZO BREAKFAST TACOS WITH POTATO HASH AND EGGS

Steps:

• Heat oil in a nonstick skillet over medium-high heat until shimmering. Add potatoes, onion, garlic powder, and onion powder to one side of the skillet and season with salt and pepper. Add chorizo sausage on the other side of the skillet and saute, breaking up with the back of a spoon, until browned, about 5 minutes. Turn over the potatoes after a couple of minutes so they get brown on both sides.
• Combine eggs, milk, 1 tablespoon cilantro, salt, and pepper in a bowl. Reduce heat and pour egg mixture into the skillet. Stir eggs until they are very softly set, about 3 minutes. Remove from heat.
• Spread out warmed tortillas and divide potato, chorizo, and egg mixture among them. Sprinkle with remaining 2 tablespoons cilantro. Top with Cheddar cheese and salsa.

POTATO BREAKFAST TACOS

Steps:

• Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes.
• Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat.
• Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes.
• Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.