Phenomenal Phoods

Breakfast Tacos

Ingredients:

For the 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

For the 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

Instructions:

For the tortillas

1. Mix the flour, salt and baking powder until combined.
2. Add the water and vegetable oil, mixing until a dough forms (I just used a spoon, but you could use a mixer).
3. Transfer to a lightly floured surface and divide the dough into 6 equal balls.
4. 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.
5. Roll out each tortilla until it is about 6 inches in diameter and very thin.
6. 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.
7. Flip the tortilla over and cook for another 30 seconds until there are golden brown spots on each side.
8. Repeat with the remaining tortillas.

For the breakfast tacos

1. 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).
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).
3. Scramble your eggs and serve with the potatoes, soy chorizo and other toppings on homemade tortillas.