By Popular Demand: Tacos
OK, so here's the entire Sin City Breakfast Tacos recipe, with two variations (potato and egg, and egg, pepper, onion and tomato). It's ultimately a pretty easy recipe, though I suspect it gets quicker and easier the more time you make it. But I agree with Rodriguez who claims once you start making it, it'll become a mainstay dish.
Also, keep in mind there's a slight bit of eye-balling here, so let experience be your guide. And as for the eggs, it's the standard eggs/milk scrambled egg combo. Enjoy!
Sin City Breakfast Tacos
Feeds about 4 (or fewer, if you’re really hungry)
Tortillas:
Mix
2 cups flour
1/2-teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter (or lard)
Crumble together until coarse (like corn meal)
Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound.
Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic
Break dough up into 8-10 golf ball sized balls
Dampen cloth with warm water and let cloth sit on dough for 20 minutes. (This is a good time to prepare and cook the eggs … see below …)
Pre-heat pan medium-high
Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer.
Potato and egg tacos:
Peel 2 medium potatoes, chop
Fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper. Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries.
Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks).
Tomato, onion, pepper, eggs:
Dice corn tortillas
Dice tomato, onion, jalapeno
Use oil to fry up corn tortillas, remove and drain, add salt and pepper
Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.
Also, keep in mind there's a slight bit of eye-balling here, so let experience be your guide. And as for the eggs, it's the standard eggs/milk scrambled egg combo. Enjoy!
Sin City Breakfast Tacos
Feeds about 4 (or fewer, if you’re really hungry)
Tortillas:
Mix
2 cups flour
1/2-teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter (or lard)
Crumble together until coarse (like corn meal)
Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound.
Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic
Break dough up into 8-10 golf ball sized balls
Dampen cloth with warm water and let cloth sit on dough for 20 minutes. (This is a good time to prepare and cook the eggs … see below …)
Pre-heat pan medium-high
Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer.
Potato and egg tacos:
Peel 2 medium potatoes, chop
Fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper. Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries.
Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks).
Tomato, onion, pepper, eggs:
Dice corn tortillas
Dice tomato, onion, jalapeno
Use oil to fry up corn tortillas, remove and drain, add salt and pepper
Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.
posted by Josh at 1:59 PM
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