If there is one thing I know how to make it’s a seriously delicious breakfast taco. Some of you may be laughing and saying, really? There isn’t even chorizo on these tacos, but I say why use chorizo when you can use bacon? I was first introduced to the best breakfast tacos when I was in Mexico traveling with a humanitarian group and we had these sweetest ladies making us breakfast every morning – and it was all from scratch. I’ve been hooked ever since but I hardly ever have time to make my tortillas from scratch, if only I could figure out how to roll and shape them as fast as those ladies did! Breakfast tacos really are very versatile and you can most definitely use this recipe for breakfast burritos, simply buy or make the burrito size tortillas, you just won’t get quite as many. If you insist, you can use chorizo instead of bacon and you can use any salsa or hot sauce you’d like, I’m just loving this salsa lately. I know the way I make potatoes is probably strange but it’s the way I’ve been doing it for like 10 years. I like to do it this way because not only does it give me perfect breakfast potatoes by partially baking them in the oven and finishing them off in a hot skillet, but it’s so convenient when I’m making baked potatoes for dinner the night before (or even a few days), I’ll throw in some extra potatoes and just set the time for the 38 minutes take the ones out all be using for breakfast potatoes and let the others continue to bake for dinner. These tacos are incredibly delicious, total comfort food! They are completely hearty and filling and these aren’t just for breakfast, this is a dinner that would make anyone happy.
1 lb Russet potatoes (about 3 medium)* 1 3/4 cups refried beans, homemade or store bought** 8 oz bacon, cooked and chopped and 2 1/2 Tbsp drippings reserved 6 large eggs 1/3 cup milk Salt and freshly ground black pepper 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both) Fire Roasted Tomato Salsa, recipe follows 8 taco size flour tortillas, warmed
Ingredients: 6 dried arbol chiles (a fresh jalapeño can be substituted, no toasting and soaking necessary) 3/4 cup hot water 1 (14.5 oz) can fire roasted tomatoes 3 green onions, ends trimmed and remainder chopped into thirds 1 Tbsp fresh lime juice 1 clove garlic 1/2 tsp granulated sugar 2 Roma tomatoes, quartered 1/4 cup (loose) cilantro Salt and freshly ground black pepper