I was exposed to this breakfast when I started working in a restaurant with a large percentage of Latino/Latina employees and I immediately fell in love with it. I started cooking fried potatoes as a side dish and the team went nuts! They immediately expected me to make it every time we cooked breakfast.
So, there is nothing too crazy or new about this, but the combination of flavors is amazing. We make breakfast tacos. Corn and/or flour tortillas, (I much prefer corn,) black beans. scrambled eggs, pico de gallo, queso fresco, avocado, (I didn't have any for the picture because I didn't buy them a week in advance...you avocado people know what I am talking about,) and fresh cilantro.
I cook the black beans with some onion, garlic and cilantro. Pico de gallo is made of fresh tomatoes, onion, jalapeno or green chile peppers, cilantro and lime juice. Side tip, I have a friend who uses lemon juice instead of lime for a surprising change. Also, I use salt and pepper to taste in all my recipes...so I don't list it in the ingredients.
My fried potatoes are just potatoes, onion and garlic. You have to saute the potatoes for a while before adding the onions and garlic or you will end up with either A: undercooked potatoes or B: burned onions and garlic.
Scramble the eggs. I make the best damn scrambled eggs ever. soft, delicate...delicious! But not for this recipe. You need something a little more stiff to work in the tacos. I add a lot less milk or cream to the eggs and cook them at a faster rate.
Chop the cilantro, queso and avocado and you are done. I put the beans down on my tortilla first, then queso, eggs, (so the cheese warms,) pico, avocado and cilantro on top. Man, I am hungry just thinking about it!
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