Kickstart your day with a culinary adventure, exploring the tantalizing world of breakfast tacos. Originating from the vibrant streets of Mexico, these handheld delights have captivated taste buds worldwide with their harmonious blend of flavors and textures. With an array of fillings to choose from, breakfast tacos offer endless possibilities for a satisfying morning meal. From classic egg and cheese to innovative combinations like chorizo and avocado, each bite is a celebration of bold flavors. Whether you prefer soft or crispy tortillas, the choice is yours. Get ready to embark on a taste sensation as we present three delectable breakfast taco recipes that will make your mornings extraordinary.
**Crispy Chorizo and Potato Tacos**: Awaken your senses with the symphony of flavors in this recipe. Crispy chorizo, tender potatoes, and a medley of spices dance on your palate, enveloped in a warm, golden tortilla.
**Loaded Veggie Tacos**: Indulge in a symphony of colors and flavors with these vegetarian-friendly tacos. Roasted vegetables, tangy salsa, and creamy avocado come together in a symphony of textures and tastes.
**Migas Tacos**: Experience the taste of tradition with these authentic Migas tacos. Scrambled eggs, crispy tortilla strips, and a burst of fresh pico de gallo create a harmonious blend of textures and flavors.
Prepare to tantalize your taste buds and embrace the joy of breakfast tacos. With these three recipes as your guide, you'll savor every bite and start your day with a culinary fiesta.
BACON, EGG, AND CHEESE BREAKFAST TACO.
A fairly standard breakfast taco. I like to put in it in the microwave for 1 minute or grill on my George Foreman Grill to get the cheese all nice and melty.
Provided by J. Irish
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a small skillet on medium heat with olive oil.
- Mix egg, bacon, and pepper together.
- Pour egg/bacon into the skillet.
- Line the bottom of the tortilla with cheese and picante sauce.
- Cook two eggs like you're making scrambled eggs.
- Once the eggs are done (2-5 minutes), scoop out onto the cheese and picante sauce.
- Microwave, grill, or just eat!
SWEET POTATO-PINTO BEAN BREAKFAST TACO
Start your day off right with this fantastic sweet potato pinto bean breakfast taco. Say goodbye to bland, tasteless vegetarian dishes. Top with a spoonful of salsa.
Provided by Culinary Envy
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 45m
Yield 4
Number Of Ingredients 24
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Combine garlic, 1/2 teaspoon olive oil, and a pinch each salt and pepper in a small piece of aluminum foil. Fold it up to loosely cover and set it on the corner of the baking sheet.
- Toss sweet potato together with 2 tablespoons oil on the baking sheet. Sprinkle 1/4 teaspoon sea salt, 1/4 teaspoon garlic powder, chili powder, onion powder, chile powder with lime, and paprika on top. Toss thoroughly and spread out.
- Roast in the preheated oven until sweet potatoes are tender, 20 to 25 minutes.
- Reduce oven temperature to 350 degrees F (175 degrees C). Place roasted sweet potatoes in a bowl. Unwrap the foil packet and toss roasted garlic mixture into the bowl of sweet potatoes.
- Place remaining sea salt, garlic powder, onion powder, pinto beans, lime juice, water, adobo sauce, and black pepper in a small saucepan over medium-low heat. Cook, stirring occasionally, until heated through, about 4 minutes. Mash bean mixture together. Cover and keep warm.
- Heat 2 teaspoons olive oil in a large skillet over medium-low heat. Crack eggs into the pan and separate them; immediately cover with a lid. Cook until whites are set and yolks are mostly firm, about 4 minutes. Remove from heat.
- Heat tortillas in the preheated oven until warm, about 5 minutes.
- Place each tortilla on a plate. Layer on a small handful of spinach, a spoonful of mashed pinto beans, a small amount of sweet potato cubes, and a few slices of avocado. Place a fried egg on top. Sprinkle with radishes, green onions, and cilantro.
Nutrition Facts : Calories 556.4 calories, Carbohydrate 59 g, Cholesterol 186 mg, Fat 31.1 g, Fiber 16.4 g, Protein 16.2 g, SaturatedFat 5.3 g, Sodium 657.9 mg, Sugar 7.1 g
BREAKFAST NAVAJO TACO
Provided by Food Network
Time 2h
Yield 6 servings
Number Of Ingredients 25
Steps:
- Prepare the Breakfast Potatoes according to the recipe below. While potatoes are cooking, prepare the Fry Bread according to the recipe below. In a medium pan, scramble the eggs and set them aside. Season the beef on each side with blackening spice. In a large skillet over medium heat, saute the beef until it is cooked until a medium doneness. Add the Breakfast Potatoes, black beans, and roasted peppers to the pan with the beef and stir until combined and heated through.
- Preheat the oven to 350 degrees F. Place the fry bread on a baking sheet, and top each piece with some of the beef mixture. Top each taco with the scrambled eggs, onion, salsa, and cheese. Put the tacos in the oven and bake until the cheese is melted. Serve immediately.
- Preheat the oven to 425 degrees F. Cut the potatoes into quarters and put them in a large bowl. Drizzle olive oil over the potatoes and mix until lightly covered. In a medium bowl, combine the salt, pepper, onion powder, paprika, and chives and mix well. Pour the spice mix over the potatoes and mix well. Put the potatoes on a large baking sheet and bake until soft and browned, about 40 minutes.
- In a large bowl, mix the dry ingredients together. Add the shortening little by little until small balls form. Add 1 cup of water and mix it well with your hands; then add the rest of the water and knead the dough well. Cover the dough and let it rest for 30 minutes.
- Divide the dough into 6 balls and then shape each ball into a flat circle, about 6 inches across. Fill a large heavy saucepan with 2 to 3 inches of cooking oil and heat over medium-high heat; the oil should be at 350 degrees F before you begin frying. Fry the rounds in the oil, in batches, until golden brown. Place the fry bread on paper towels to soak up excess grease.
BREAKFAST TACO FOIL PACKS WITH BLACK BEANS, ZUCCHINI, AND CORN
These make-ahead foil packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.
Provided by Rhoda Boone
Categories Camping Breakfast Bean Egg Kid-Friendly Healthy Tortillas Monterey Jack Small Plates Vegetarian
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
- Toss peppers, zucchini, onion, jalapeños (if using), beans, corn, salsa, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
- Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
- Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5-10 minutes more.
- Meanwhile, wrap tortillas in foil and heat close to the coals until warm, 5-10 minutes.
- Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4-5 minutes.
- Carefully remove packs from coals, open, and sprinkle evenly with cheese and cilantro, if using. Serve each pack immediately with 2 warm tortillas.
- Do Ahead
- Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month.
- Cooks' Note
- Packs can be prepared in an oven. Preheat to 450°F and place packs on rimmed baking sheets. Bake until steaming hot, about 15 minutes if packs were refrigerated and about 30 minutes if baking frozen packs (no need to defrost). Carefully open packs (they will be full of hot steam), crack 1 egg into the center of each, season with salt and pepper, and reseal. Return to oven and cook until egg whites are opaque but yolks are still runny, 4-5 minutes more. Top with cheese and cilantro, if using. Serve immediately.
- Editor's note: As a part of our archive repair project, this recipe has been updated to remove an outdated and offensive term for foil pack.
TEX-MEX STREET BREAKFAST TACO (SALLYE)
Feeding a bunch this weekend? This recipe is straight from my quirky Tex-Mex brain, and has been through many iterations before I decided to post it. It is a wonderful meal unto itself for a lazy weekend morning. Even though the list of ingredients seems long, it is actually a quick meal to prepare, especially if you keep...
Provided by sallye bates
Categories Eggs
Time 35m
Number Of Ingredients 19
Steps:
- 1. Cook crumbled chorizo or breakfast sausage over medium heat. When cooked, drain and set aside.
- 2. Clean mushrooms with damp cloth.
- 3. Cut bell pepper and jalapenos into quarters and remove the core, seeds and membrane
- 4. Cut onions into quarters and peel
- 5. Wash and drain cilantro; remove stems keeping only the leaves. Set aside.
- 6. Coarsely dice the mushroom, pepper, and onions either by hand or in your food processor
- 7. Add oil or butter to a large heavy skillet (cast iron is perfect) over medium low heat. When oil is shimmering or butter is foaming, add the mushrooms, corn, bell and jalapeno peppers and onions and cook until tender (about 5 minutes) but not brown. Stir often with wooden spoon to avoid burning.
- 8. While veggies are cooking, break the eggs into a large mixing bowl, add the water and briskly whisk until frothy.
- 9. When veggies have reached the tender stage, pour the eggs over them and stir with wooden spoon to blend them together.
- 10. Add salt, pepper, cilantro leaves, chili powder and cumin to egg mixture and continue to stir with wooden spoon.
- 11. When eggs are cooked to your desired taste, remove from heat and mix the crumbled sausage into the egg mixture.
- 12. Prepare tortillas: Option 1 - Place up to 4 each on paper plate and cover with paper towel - microwave on high for about 20 seconds Option 2 - Place tortillas on hot griddle and cook for about 30 to 60 seconds per side
- 13. The best way to serve is to give each person a plate and let them build their own.
- 14. Be sure and furnish plenty of napkins.
- 15. Suggested accompaniments: https://www.justapinch.com/recipes/sauce-spread/salsa/nannys-salsa.html?p=1 https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/sallyes-guacamole.html?p=1 https://www.justapinch.com/recipes/drink/cocktail/acupulco-sunrise-sallye.html?p=24
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better your breakfast tacos will taste. Fresh eggs, ripe avocado, and flavorful salsa will make a big difference.
- Don't be afraid to experiment with different fillings: There are endless possibilities when it comes to fillings for breakfast tacos. Try different combinations of eggs, meat, vegetables, and cheese to find your favorite.
- Make your own tortillas: If you have the time, making your own tortillas is a great way to add a personal touch to your breakfast tacos. It's not as difficult as you might think and the results are worth it.
- Keep your tacos warm: Once you've assembled your tacos, keep them warm until you're ready to eat them. This will help the tortillas stay soft and the fillings stay hot.
- Serve with your favorite toppings: Salsa, sour cream, guacamole, and cheese are all classic toppings for breakfast tacos. But you can also get creative and try different toppings, such as pickled onions, roasted peppers, or even fruit salsa.
Conclusion:
Breakfast tacos are a delicious and versatile meal that can be enjoyed by people of all ages. They're perfect for a quick and easy breakfast or brunch, or for a fun and festive party food. With so many different ways to make them, you're sure to find a breakfast taco recipe that you love.
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