Sunday, August 26, 2012

Breakfast Tacos

The recipe has been out since 2007, but I didn't have a clue until my husband found it on Youtube three days ago. My husband has a tendency to watch cooking shows on the internet like some folks watch the weather, horror films, or perhaps the news.

Robert Rodriguez, the film director, put the recipe for Breakfast Tacos on the DVD for Sin City which has since been uploaded to Youtube. These breakfast tacos caught my eye because they have fried potatoes in them and there was a recipe for making your own tortillas which seemed straightforward. Then there is the whole hole to fill with my husband's departure for Japan. This recipe was calling me.

Go back a decade and I used to make tortillas, but I don't remember liking them all that much- too dry and kind of a pain to make. Watching Rodriguez throw out a pack of prepackaged tortillas and talk about using butter and lard tempted me though. It's dough, and I like dough. His recipe rocks- of stuff in the kitchen, easy enough to do, and oh, my, so worthy of the effort. Plus I had that one lone chorizo sausage awaiting some eggs in the freezer. One can purchase local chorizo at the Athens Farmer's Market along with the eggs. This is local food.

Fry the chorizo. Whisk together three eggs and add a glug of whipping cream from Snowville of course. Pour the egg mix onto the cooked chorizo and cook until the eggs are set. Stuff the homemade tortillas with fried potatoes, cheese, and eggs with chorizo. Garnish as you like with salsa. I'm talking heaven folks.

Watch the video and try it.

Serves 4

Fried Potatoes, peel, cube, & fry in oil with salt & pepper, 4 potatoes
Shredded Mexican cheese, 1 cup
Chorizo sausage cooked, about 1lb (450 gm)
Scrambled Eggs made with cream, 4 eggs
Salsa, garnish
Salt & Pepper, to taste
Homemade Tortillas (recipe below), 8 to 10

Homemade Tortillas (makes 8 to 10 tortillas)
All-purpose flour, 2 cups
Baking powder, 1/2 tsp
Butter, 1/4 cup
Salt, 1/2 tsp
Hot water, ~3/4 cup (+/- 2 Tbsp)

What to Do
  1. Mix together flour & baking powder. 
  2. Cut the butter into the flour mix until forms a coarse crumble. 
  3. Add salt to the hot water.
  4. Pour the hot water, saving about 2 Tbsp to see if you need it) into the flour.
  5. Knead until a dough forms that is smooth and elastic, adding additional water if needed. 
  6. Divide the dough into 8 to 10 golf sized balls and place onto a lightly floured surface.
  7. Cover and rest about 20 minutes.
  8. Cook potatoes, sausage, and eggs.
  9. On a lightly floured surface, flatten ball with your hand, roll out to about ¼-inch thickness, and try to keep in the shape of circle.
  10. Cook in a hot pan over medium low heat about 1 minute each side or until brown spots just form. Keep tortillas warm by stacking them inside a dampened tea towel.
  11. To serve, fill tortilla with prepared toppings, garnish with cheese and salsa, and fold in half.


Breakfast Tacos: chorizo, eggs, potatoes, & cheese in homemade tortillas

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