Breakfast

Breakfast tacos

Now I know I don’t have to tell you how to scramble eggs and put them in a
flour tortilla, but I’ll tell you how I like mine. I like to add what I call
Mexican potatoes to the mix. With that said, what you’ll need for about a
dozen tacos:

1 large baking potato or a couple out of a bag, maybe about a pound total.
Oil for frying
1 medium onion
1 large bell pepper or 2 poblano peppers (they aren’t as “meaty” as a bell)
cajun seasoning or a combination of cajun and Tuldys all purpose seasoning

Pour oil to a depth of ¼ inch in fairly large skillet. Heat to medium high.
Add taters and stir for 5 minutes or so. The potatoes will take somewhere
around 15-20 minutes to get thoroughly cooked. The potatoes will take longer
to cook than the onion and pepper so don’t add them until you can feel the
potatoes are about half done. Drain on paper towel and sprinkle liberally
with both or either seasonings.
*
* cajun seasoning is very salty and adds more zip than Tuldys alone. If
you’re just using Tuldys all purpose, add salt to taste.

Breakfast tacos can be made with any breakfast meat: bacon, sausage, ham,
chorizo…
Scramble eggs as described in the migas recipe. (softly) For the tortillas,
find a flat nonstick skillet and heat to very hot. Toss on the tortillas
and heat both sides. This will give even crappy flour tortillas those
little flavorful brown spots. Cheese, a good salsa, and it just doesn’t
get any better!

Migas

This my version of the classic. Scrambled eggs with tortillas
(and I add cheese). Here’s what you’ll need to serve 2:

5 eggs
4 soft corn tortillas
butter
¼ tsp garlic salt
¼ to 1/3 cup melted velveeta or chile con queso
salt and pepper to taste

Melt tbsp butter in skillet. Add tortillas and fry for 1-2 minutes
or until they get slightly crispy. Add beaten eggs and sprinkle
in garlic salt. With a spatula, move eggs from the side of the
skillet to the middle to allow more eggs to flow into the area
left behind. Add queso and continue from all directions until
the eggs are almost cooked through but still slightly runny.

Eggs Mexicana

This basically scrambles eggs with pico de gallo and queso.

5 eggs
½ cup pico de gallo
butter
¼ to 1/3 cup melted velveeta or chile con queso
salt and pepper to taste

Melt tbsp butter in skillet. Add eggs and pico de gallo and
use the spatula to move the eggs to the middle of the pan.
When eggs are about half cooked, stir in queso.

Huevos Rancheros

Eggs with Ranchero sauce

6 eggs
2 cans diced tomatoes (I prefer Mexican flavor, chili flavor,
or even chipotle flavored)

½ onion
½ bell pepper or 1 whole poblano pepper
½ tsp garlic powder
salt and pepper to taste
1-2 fresh jalapenos

Put 2 tbsp oil (or butter) in a medium (nonreactive) skillet.
* Saute peppers and onion for 5 minutes. Add tomatoes, spices,
and 1 cup water. Simmer until sauce starts to thicken. Crush
tomatoes with a potato masher.

* aluminum reacts with tomatoes, use stainless and you’ll avoid
any “metallic” taste.

Upgraded Huevos Rancheros

I like to add a bit to plain huevos rancheros. I treat 2 corn
tortillas as if I was making enchiladas, i.e. spray both sides
with PAM and microwave for 30 seconds. Place a dab of sauce on
a plate and cover with a tortilla. Add a layer of refried beans
and cover with the other tortilla. Add scrambled eggs, sauce,
and cover with grated cheddar cheese. Place under the broiler
for a few seconds to melt the cheese.

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