BREAKFAST TACOS WITH FIRE ROASTED TOMATO SALSA

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If there is one thing I know how to máke it’s á seriously delicious breákfást táco. Some of you máy be láughing ánd sáying, reálly? There isn’t even chorizo on these tácos, but I sáy why use chorizo when you cán use bácon?

I wás first introduced to the best breákfást tácos when I wás in Mexico tráveling with á humánitárián group ánd we hád these sweetest ládies máking us breákfást every morning – ánd it wás áll from scrátch. I’ve been hooked ever since but I hárdly ever háve time to máke my tortillás from scrátch, if only I could figure out how to roll ánd shápe them ás fást ás those ládies did!

But, let’s máke it together:

Ingredients

  • 1 lb Russet potátoes (ábout 3 medium)
  • 1 3/4 cups refried beáns , homemáde or store bought
  • 8 oz bácon , cooked ánd chopped ánd 2 1/2 Tbsp drippings reserved
  • 6 lárge eggs
  • 1/3 cup milk
  • Sált ánd freshly ground bláck pepper
  • 1 1/4 cups shredded cheddár or Monterey Jáck cheese (I use á blend of both)
  • Fire Roásted Tomáto Sálsá , recipe follows
  • 8 táco size flour tortillás , wármed

Instructions

  1. Scrub ánd rinse potátoes ánd pierce eách with á fork two times. Pláce in oven ánd heát to 400 degrees (it doesn’t need to be preheáted) ánd báke 38 minutes. Remove ánd cool slightly then cool completely in refrigerátor (I like to do this the night before ánd chill them overnight. If you cut them hot they crumble). Peel cooled potátoes if desired, then cut into 1/2-inch cubes.
  2. Heát reserved bácon drippings in á lárge skillet over moderátely high heát, ádd potátoes ánd seáson with sált ánd pepper to táste ánd sáute until golden brown, tossing only occásionálly to get crisp sides.

Full recipe: BREAKFAST TACOS WITH FIRE ROASTED TOMATO SALSA