Breakfast Tacos Recipe

Marinate

In a shallow bowl combine minced chipotle peppers, adobo sauce, minced garlic, lime juice, olive oil, cumin, smoked paprika, salt and pepper. Add thinly sliced flank steak and toss to coat. Cover and marinate in the refrigerator 30 minutes to 2 hours (30 minutes if short on time).

Cook

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Add a light drizzle of oil (if pan is dry). Add the marinated steak in a single layer (work in batches if needed) and sear 2–3 minutes per side until browned and cooked to medium (internal temp ~135°F/57°C) or longer to desired doneness. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain into bite-sized strips. Keep warm.

Combine diced tomatoes, diced onion, chopped jalapeño, chopped cilantro, lime juice and salt in a bowl. Stir to combine and let sit 10–15 minutes at room temperature for flavors to meld. Taste and adjust salt or lime as needed. Keep chilled until assembly.

Warm a small saucepan over medium heat with 1 tsp olive oil. Add drained black beans, cumin and a pinch of salt. Cook, stirring, until beans are heated through, 3–4 minutes. Stir in warm cooked rice and gently fold to combine and heat another 2 minutes. Taste and adjust salt. Keep warm.

In a bowl toss julienned jicama, cucumber, sliced radish, lime juice, olive oil, chili powder (or tajin), salt and chopped cilantro until evenly coated. Let sit 5 minutes to soften slightly. Chill if not serving immediately.

Warm tortillas: heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side (wrap in a clean towel to keep warm) or heat in a 350°F/175°C oven wrapped in foil for 8–10 minutes.

Assemble tacos: place about 2–3 tbs of rice and beans mixture on each tortilla, top with 2–3 oz (about 1/4 cup) sliced chipotle beef, a spoonful of pico de gallo, and a small handful of jicama salad. Sprinkle with shredded cheese if using, and finish with a squeeze of lime and optional hot sauce or extra adobo.

Serve: arrange tacos on a platter with extra pico, jicama salad and lime wedges. Leftovers: store components separately in airtight containers in the refrigerator for up to 3 days; reheat beef and rice/beans before assembling.