I think a lot of people are unnecessarily harsh when it comes to Tex Mex food, generally these are the same people who refuse to eat flour tortillas. Tex Mex isn’t traditional but that isn’t really the point, its about celebrating new flavour combinations and experimenting.
With that said, breakfast tacos are a staple in some parts of Texas. Their origin is somewhat disputed, but from my understanding they first appeared in San Antonio in the 1970s before being appropriated by Austin and becoming that city’s iconic food. The “traditional” breakfast taco is a flour tortilla filled with scrambled eggs, crispy bacon, melted cheese and potatoes. Hot sauce is a must, something classic like Cholula or Tapatillo is great. I also personally like to top mine with fresh coriander and a twist of lime juice.
I’ve written the recipe for 1 individual taco since I know serving sizes are subjective and there are probably a lot of people out there who could crush 3 or 4 of these in a sitting.
- warm flour tortillas to serve
- 2 eggs thoroughly beaten
- ½ spring onion finely chopped
- ½ potato thinly sliced
- ½ tablespoon olive oil
- 2 tablespoons grated pepper jack cheese
- salt and pepper to taste
- fresh lime juice to serve
- fresh coriander to serve
- hot sauce to serve
- Heat a skillet over medium-high heat. Cook the bacon stirring frequently until just starting to crisp. Remove from the pan but reserve the grease. Reduce heat to medium and lay the potato slices in an even layer into the bacon grease, season with salt and pepper and cook for 3 minutes on each side or until browned and just cooked through.
- In a separate pan, heat the olive oil on medium. Add the spring onion and fry for 2 minutes, stirring constantly or until softened. Pour in the eggs and cook stirring constantly for 30-45 seconds or until just scrambled.
- To construct lay the eggs onto the tortilla then top with cheese, potatoes and lastly bacon. Add the lime, hot sauce and coriander then serve immediately.