Two eggs made your way with papitas, crispy breaded steak covered in white gravy, served with your choice of whole wheat toast or a warm tortilla.

Chicken Fried Steak & Eggs

Scrambled eggs, bacon, beans and papitas.

Breakfast Burrito

Two Sopas topped with two bacon, two eggs any style with homemade beans and papitas, smothered in our delicious red or green chile.

Breakfast Indian Taco

Two eggs made your way with crispy bacon, beans and homemade papitas.

Breakfast Plate

Two eggs made your way on a warm corn or flour tortilla, homemade papitas and beans, smothered in our delicious red or green chile.

Huevos Rancheros

Two eggs made your way with ham and homemade papitas. Served with your choice of whole wheat toast or a warm tortilla.

Ham & Eggs

Tenderize the beef round steak using a meat mallet and season with salt and pepper.

Prepare the Steak

Dredge the steak in flour, then dip in buttermilk, and coat again in flour. Ensure a good coating.

Bread the Steak

In a large skillet, heat cooking oil over medium-high heat. Fry the breaded steak for about 4-5 minutes on each side or until golden brown. Remove and place on paper towels to drain excess oil.

Fry the Steak

In the same skillet, reduce heat to medium and add butter. Once melted, stir in remaining flour and cook for 1 minute. Slowly whisk in milk, stirring until thickened. Season with salt and pepper to taste.

Make the Gravy

In a separate skillet, cook eggs according to your preference (scrambled, fried, or poached).

Cook the Eggs

Plate the steak, top it with gravy, and serve alongside the cooked eggs and fried papitas. Offer whole wheat toast or warm tortillas on the side.

Serve

beef round steak

all-purpose flour

buttermilk

eggs

papitas (fried potatoes)

salt

black pepper

cooking oil

butter

milk

whole wheat toast

tortillas

In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain excess grease. Leave a bit of bacon grease in the skillet for flavor.

Cook the Bacon

In the same skillet, add diced potatoes and a bit of olive oil if needed. Cook over medium heat until golden and crispy, about 10-12 minutes. Stir occasionally to ensure even cooking. Season with salt and pepper.

Prepare the Potatoes

In a bowl, whisk the eggs with salt and pepper. Pour the eggs into the skillet with the potatoes and cook, stirring gently, until the eggs are fully scrambled and cooked through.

Scramble the Eggs

Crumble the cooked bacon and add it to the skillet with the eggs and potatoes. Stir in the refried beans and mix until everything is heated through.

Combine Ingredients

Warm the flour tortillas in a dry skillet or microwave. Spoon the egg mixture onto the center of each tortilla, sprinkle with shredded cheddar cheese, then fold the sides of the tortilla over the filling and roll it up tightly.

Assemble the Burritos

Cut the burritos in half and serve hot. Enjoy with salsa or hot sauce if desired.

Eggs

Bacon

Refried beans

Potatoes (papitas), diced

Flour tortillas

Cheddar cheese, shredded

Salt

Black pepper

Olive oil

Heat olive oil in a skillet over medium heat. Add the diced potatoes and cook until golden brown and crispy, about 10-12 minutes. Season with salt and pepper to taste.

Prepare the Papitas

In another skillet, cook the bacon over medium heat until crispy. Remove from the skillet and drain on paper towels.

In the same skillet used for bacon, crack the eggs and cook them to your preferred style (scrambled, sunny-side-up, etc.). Season with salt and pepper.

On each sopa, spread a layer of homemade beans. Top with two slices of bacon, one cooked egg, and a generous serving of papitas. Drizzle with red or green chile sauce.

Assemble the Taco

Serve the Breakfast Indian Tacos warm and enjoy!

Sopas (thick corn tortillas)

Homemade beans

Papitas (diced potatoes)

Red or green chile sauce

Pepper

Wash and peel the potatoes, then cut them into small cubes. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the cubed potatoes, season with salt, black pepper, and paprika, and cook until golden brown and crispy, about 15-20 minutes, stirring occasionally.

In another skillet, cook the bacon slices over medium heat until crispy, about 5-7 minutes. Remove and place on paper towels to drain excess fat.

Heat the canned beans in a small saucepan over medium heat until warmed through. Season with salt and pepper to taste.

Prepare the Beans

In the same skillet used for the bacon, crack the two eggs and cook them to your desired doneness (fried, scrambled, or poached) using any remaining bacon grease for flavor.

On a plate, serve the crispy papitas, bacon, warmed beans, and the cooked eggs. Enjoy your breakfast plate!

Assemble the Plate

Canned beans (black or pinto)

Potatoes

Paprika

In a skillet, heat olive oil over medium heat. Add diced papitas, season with salt and pepper, and cook until golden and crispy, about 10-15 minutes, stirring occasionally.

In a separate pan, fry the eggs to your desired doneness (sunny side up, over easy, etc.). Season with salt and pepper.

Warm the tortillas in a dry skillet or microwave until soft and pliable.

Heat the Tortillas

Place one tortilla on a plate, add half of the beans, top with a fried egg, and smother with red or green chile sauce. Repeat with the second tortilla.

Assemble the Dish

Top with extra papitas on the side and serve hot.

Corn or Flour Tortillas

Papitas (Diced Potatoes)

Beans (black or pinto)

Red or Green Chile Sauce

Olive Oil

Peel and dice the potatoes into small cubes. In a skillet, heat the olive oil over medium heat. Add the diced potatoes and season with salt and black pepper. Cook for about 10-15 minutes, stirring occasionally, until the potatoes are golden and crispy.

In the same skillet, add the diced ham to the cooked potatoes and sauté for an additional 2-3 minutes until the ham is heated through.

Cook the Ham

In a separate pan, cook the eggs according to your preference (scrambled, sunny side up, or over easy). Season with salt and pepper to taste.

Plate the cooked potatoes and ham, and top with the eggs. Serve with your choice of whole wheat toast or a warm tortilla.