Breakfast

Breakfast Tacos

DSC_0191_2

One of the things that I miss most about living in San Antonio is the breakfast taco. Yes, there are breakfast burritos and other variations of the breakfast taco in San Diego, but they just aren’t quite the same as getting a breakfast taco from a little hole in the wall place in San Antonio on a homemade tortilla. SO GOOD. I make them a lot at home, and they are never as good because I am lacking the homemade tortilla so this past weekend I decided to give making tortillas a shot. Turns out, they are super easy to make! I don’t know what I have been doing with my life until now, but there will be significantly more homemade tortillas going forward.

My staple ingredients for a breakfast taco consist of eggs, soy chorizo, potatoes and then some various toppings that usually include avocado, cilantro, salsa, cheese and chives or green onions. I almost always have all of these things on hand, and this time around I also had some ham in the fridge that I added to the mix for my husband since he doesn’t love the soy chorizo (seems impossible). These are one of the best things to make for breakfast around here since it’s sometimes a bit of a challenge to make a meal that can be both vegetarian and still be something that my husband will eat. I always get excited by a recipe that can go either way because it makes life easier. 

DSC_0152_2

I also love to serve breakfast tacos with a fruit salad of some sort to offset all of the saltiness. Serve these with coffee and fruit salad, and you’ve got an excellent breakfast!

DSC_0114_2

Flour Tortillas (makes 6)
1 1/2 cups flour
A pinch of salt
1/2 teaspoon baking powder
1/2 cup warm water
2 Tablespoons vegetable oil

Mix the flour, salt and baking powder until combined.

Add the water and vegetable oil, mixing until a dough forms (I just used a spoon, but you could use a mixer).

DSC_0075_2

Transfer to a lightly floured surface and divide the dough into 6 equal balls.

Pat each dough ball between your hands to flatten it as much as you can and lay it out on parchment paper. Let the dough rest for about 10 minutes.

DSC_0090_2

Roll out each tortilla until it is about 6 inches in diameter and very thin.

DSC_0118_2

Heat a skillet over medium-high heat. Once pan is hot, place a tortilla in the pan and let cook for about 1 minute. The side facing up will start to bubble.

Flip the tortilla over and cook for another 30 seconds until there are golden brown spots on each side.

DSC_0144_2

Repeat with the remaining tortillas.

DSC_0147_2

Breakfast Tacos
1 large potato, cubed
1 Tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/2 teaspoon Chili powder
1/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1 package soy chorizo or any other meat/meat substitute you like
Scrambled eggs (however many eggs you need – we usually do 2 per person)
Other toppings such as salsa, cheese, avocado, chives, lime, cilantro
Tortillas

Combine the cubed potato with the olive oil and spices (through Italian seasoning) in a skillet over medium heat. Cook until potatoes are soft, stirring regularly (about 15 minutes).

DSC_0104_2

Cook the soy chorizo or other protein according to package instructions (the soy chorizo takes about 5 minutes so I usually wait for the potatoes to be done).

Scramble your eggs and serve with the potatoes, soy chorizo and other toppings on homemade tortillas.

DSC_0173_2

Breakfast Tacos
Total time: 
Serves: 6
 
Ingredients
  • Flour Tortillas (makes 6)
  • 1½ cups flour
  • A pinch of salt
  • ½ teaspoon baking powder
  • ½ cup warm water
  • 2 Tablespoons vegetable oil
  • Breakfast Tacos
  • 1 large potato, cubed
  • 1 Tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ teaspoon Chili powder
  • ¼ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • 1 package soy chorizo or any other meat/meat substitute you like
  • Scrambled eggs (however many eggs you need - we usually do 2 per person)
  • Other toppings such as salsa, cheese, avocado, chives, lime, cilantro
  • Tortillas
Instructions
  1. Tortillas:
  2. Mix the flour, salt and baking powder until combined.
  3. Add the water and vegetable oil, mixing until a dough forms (I just used a spoon, but you could use a mixer).
  4. Transfer to a lightly floured surface and divide the dough into 6 equal balls.
  5. Pat each dough ball between your hands to flatten it as much as you can and lay it out on parchment paper. Let the dough rest for about 10 minutes.
  6. Roll out each tortilla until it is about 6 inches in diameter and very thin.
  7. Heat a skillet over medium-high heat. Once pan is hot, place a tortilla in the pan and let cook for about 1 minute. The side facing up will start to bubble.
  8. Flip the tortilla over and cook for another 30 seconds until there are golden brown spots on each side.
  9. Repeat with the remaining tortillas.
  10. Breakfast Tacos:
  11. Combine the cubed potato with the olive oil and spices (through Italian seasoning) in a skillet over medium heat. Cook until potatoes are soft, stirring regularly (about 15 minutes).
  12. Cook the soy chorizo or other protein according to package instructions (the soy chorizo takes about 5 minutes so I usually wait for the potatoes to be done).
  13. Scramble your eggs and serve with the potatoes, soy chorizo and other toppings on homemade tortillas.

 

Comments (1)

  • This looks really good. I enjoy all of your recipes!

    Reply

Write a comment

Rate this recipe: