Breakfast Tacos

Austin Breakfast Tacos

The classic Texas breakfast taco: warm flour tortillas filled with scrambled eggs, crispy potatoes, bacon or chorizo, refried beans and cheese, finished with salsa. Mix and match the fillings to taste.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4 (makes 8 tacos)

Difficulty

Easy

Recipe ingredients

• •8 whole flour tortillas, about 15 cm / 6 in diameter; homemade or store-bought
• •6 whole eggs
• •2 tbsp (30 ml) milk, or water
• •300 g (10½ oz) russet potato, peeled and cut into 1 cm / ½ in dice
• •150 g (5½ oz) bacon, or Mexican chorizo, removed from casing
• •1 tbsp (15 ml) vegetable oil, only if using chorizo
• •400 g (14 oz) refried beans, canned, or homemade
• •100 g (3½ oz) cheddar cheese, crumbled queso fresco or Monterey Jack are traditional
• •120 ml (4 fl oz) salsa roja, fresh pico de gallo or store-bought salsa
• •1 tsp (5 ml) salt, to taste, plus more for the potatoes
• •1 tbsp (15 ml) butter, for scrambling the eggs

Steps

1. 1 Place the diced potato in a small pot, cover with cold salted water, and bring to a boil. Cook for 4–5 minutes until just tender when pierced with a knife, then drain thoroughly and pat dry.
2. 2 Fry the bacon in a large skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper towel-lined plate, pour off all but 1 tablespoon of the fat, and crumble when cool.
3. 3 Add the drained potatoes to the same skillet with the bacon fat. Season with salt and cook, turning occasionally, until golden and crisp at the edges, 8–10 minutes. Transfer to a plate.
4. 4 If using chorizo instead of bacon, cook it in the oil in the skillet over medium heat, breaking it up with a spoon, until cooked through and the fat separates, 6–8 minutes. Chorizo is cooked when it reaches an internal temperature of 71°C / 160°F. Drain on paper towel if very greasy.
5. 5 Warm the refried beans in a small saucepan over low heat, stirring, until hot throughout, about 5 minutes. Keep warm.
6. 6 Beat the eggs with the milk and a pinch of salt. Melt the butter in a non-stick skillet over medium-low heat, pour in the eggs, and stir gently and continuously until softly set but still glossy, 2–3 minutes. They are done when no liquid egg remains and the curds are just firm; remove from heat immediately so they do not overcook.
7. 7 Warm the flour tortillas one at a time in a dry skillet over medium heat for about 20 seconds per side, or wrap the stack in damp paper towel and microwave for 30–45 seconds. Keep wrapped in a clean towel to stay soft.
8. 8 To assemble, spread a spoonful of warm refried beans down the centre of each tortilla, top with scrambled eggs, potatoes, and bacon or chorizo, then scatter with cheese. Spoon salsa over the top and fold in half to eat.