BREAKFAST TACOS
A most delectable way to start your day! These tasty breakfast tacos will give you something to talk about.
Provided by R H
Categories World Cuisine Recipes Latin American Mexican
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 14.9 g, Cholesterol 187.8 mg, Fat 16.3 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 7 g, Sodium 387.6 mg, Sugar 1.9 g
NOPALITOS CON HUEVOS BREAKFAST TACOS
Make and share this Nopalitos Con Huevos Breakfast Tacos recipe from Food.com.
Provided by Cynna
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Cook nopalitos in boiling water 10 minutes. Drain.
- Combine eggs and next 4 ingredients stir well with a whisk.
- Heat butter and oil in skillet over medium heat.
- Add the onion and garlic and sauté 2 minutes or until tender.
- Add the egg mixture, and cook until bottom begins to set, stirring gently to scramble.
- Stir in the tomato and nopalitos, and cook 1 minute.
- Wrap tortillas in foil and place in 325 degree oven for about 5 minutes.
- Spoon about 1/2 cup egg mixture onto each tortilla.
- Sprinkle evenly with minced cilantro, and fold in half.
Nutrition Facts : Calories 520.1, Fat 34.6, SaturatedFat 12.9, Cholesterol 589.6, Sodium 928.7, Carbohydrate 30.2, Fiber 4.8, Sugar 4.1, Protein 23.2
PANCAKE BREAKFAST TACOS
Make and share this Pancake Breakfast Tacos recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 25m
Yield 6 tacos
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees.
- In a medium bowl, whisk to combine Bisquick, milk, and eggs.
- Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.
- Add ⅓ cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.
- Flip, and let cook an additional 1-2 minutes.
- Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.
- Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.
- Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.
- Season with salt and pepper.
- Remove to a platter or baking sheet.
- Repeat with remaining eggs, replenishing butter as necessary.
- Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately.
Nutrition Facts : Calories 582.3, Fat 37.4, SaturatedFat 15.5, Cholesterol 312.8, Sodium 1164.9, Carbohydrate 30.6, Fiber 1, Sugar 5.5, Protein 29.2
NOGALES BREAKFAST TACOS
Make and share this Nogales Breakfast Tacos recipe from Food.com.
Provided by drskyles1
Categories Breakfast
Time 20m
Yield 2 , 2 serving(s)
Number Of Ingredients 13
Steps:
- fry tortillas in oil until golden and crisp.
- remove from oil and salt immediately.
- pan fry bacon.
- scrambel eggs.
- add to the eggs:.
- tomato.
- onions.
- place bacon in tortilla.
- then add:.
- black beans.
- eggs.
- cheese.
- avocado.
- cilantro.
- salsa fresco.
- serve with : lime wedges and mexican sour cream.
Nutrition Facts : Calories 842.3, Fat 51, SaturatedFat 16.9, Cholesterol 420.9, Sodium 853.6, Carbohydrate 62.5, Fiber 19, Sugar 5.4, Protein 38.2
ROBERT RODRIGUEZ' SIN CITY BREAKFAST TACOS
Director Robert Rodriguez, unbeknownst to me does a cooking segment called 10 Minute Cooking School with each of his movies on DVD. Here is his grandmother's recipe for tortillas and the breakfast tacos aka migas' recipe, too. I altered the recipe slightly. FYI: this recipe is prepared easier and faster if you tag team with another person: one to make the tortillas and one to prepare the migas. Finally, check out the two recipes on Recipezaar for puerco pibil, another cooking segment offering also demonstrated by Robert.
Provided by COOKGIRl
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Note: Tortilla recipe yields 8-10.
- FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
- Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
- Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
- Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
- Divide the dough up into 8-10 balls and arrange on a baking sheet.
- Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
- TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
- Season potatoes with salt and pepper to taste.
- Transfer potatoes to a paper towel lined plate.
- In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
- In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
- Set corn tortilla strips aside on a paper towel lined plate and drain.
- Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
- Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
- Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
- Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
- Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
- Continue cooking all the flour tortillas in the same manner.
- Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
- To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
- Important note: Servings are estimated.
Nutrition Facts : Calories 562.5, Fat 19, SaturatedFat 9.5, Cholesterol 263, Sodium 548.5, Carbohydrate 79.7, Fiber 6.3, Sugar 3.9, Protein 18.4
EASY BREAKFAST TACOS
Make and share this Easy Breakfast Tacos recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 7m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Toast tortillas on stovetop over medium flame.
- Set out bowls containing the fillings: eggs, cheese, Pico de Gallo, cilantro, and lime.
- Build taco by placing the eggs in first and topping it with cheese, Pico de Gallo, and cilantro, adding a squeeze of lime to taste.
Nutrition Facts : Calories 226.1, Fat 12.2, SaturatedFat 3.9, Cholesterol 452, Sodium 183.3, Carbohydrate 11.6, Fiber 1.5, Sugar 0.7, Protein 16.6
NOGALES STEAK TACOS
Make and share this Nogales Steak Tacos recipe from Food.com.
Provided by riffraff
Categories Meat
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 22
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.
BREAKFAST TACOS
This is a very traditional Texas breakfast, and quick to prepare. It can be prepared in advance, and filling ingredients and tortillas heated in the microwave in the morning. When the ingredients are set out, kids on the run can quickly build a taco, and wrap it to go. The prep and cook time indicated are estimates and vary based on the fillings chosen.
Provided by PanNan
Categories Breakfast
Time 35m
Yield 12 tacos
Number Of Ingredients 5
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.
Nutrition Facts : Calories 329.7, Fat 18.5, SaturatedFat 7.3, Cholesterol 464, Sodium 545.3, Carbohydrate 17.9, Fiber 0.9, Sugar 1, Protein 21.4
CHORIZO AND SCRAMBLED EGG BREAKFAST TACOS
These breakfast tacos are only as spicy as the chorizo and salsa that you choose but they definitely pack flavor.
Provided by Annacia
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
- Whisk eggs and 2 tablespoons cilantro in medium bowl.
- Season with salt and pepper.
- Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
- Add green onions and sauté 2 minutes.
- Add egg mixture and stir until very softly set, about 1 minute.
- Remove egg mixture from heat.
- Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half.
- Serve with sour cream and hot sauce, if desired.
Nutrition Facts : Calories 976, Fat 70.9, SaturatedFat 31.6, Cholesterol 528.8, Sodium 1806.8, Carbohydrate 27.1, Fiber 3.9, Sugar 1.9, Protein 56.3
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EPIC BREAKFAST TACOS – A COUPLE COOKS
From acouplecooks.com
Reviews 2Category BreakfastCuisine Tex MexTotal Time 20 mins
- Cook the diced hash brown potatoes from frozen, according to the package instructions. Or heat 1/4 cup olive oil in a skillet and add the potatoes, cooking 12 to 15 minutes and stirring occasionally until browned. In the last minute or so, add 1 tablespoon butter. Season with about 1/4 teaspoon salt and fresh ground black pepper.
- In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in 1/4 teaspoon kosher salt and plenty of fresh ground pepper. In a skillet, heat the butter over medium heat. Tilt the pan to ensure the entire pan is coated in the melted butter. Pour in the eggs. Keep the heat on medium. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Scrape occasionally until the eggs form soft folds, about 1 to 2 minutes total. Add the cheese and remove them from the heat just before they are fully hardened.
- Warm and char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- Place the potatoes and scrambled eggs into the warmed tortillas. Top with pickled onions, fresh cilantro, salsa, hot sauce, pickled onions, and jalapeno slices. Serve immediately.
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