2 Breakfast Tacos Recipe

Par-cook and crisp potatoes

Place diced potatoes in a pot, cover with cold water, add a pinch of salt, bring to a simmer and cook 5 minutes until just tender but not falling apart. Drain thoroughly and pat dry with a clean towel.

Heat 1 tablespoon vegetable oil in a 10-inch nonstick or stainless skillet over medium-high heat until shimmering. Add the drained, dried potatoes in a single layer. Sprinkle smoked paprika, 1/4 tsp kosher salt and 1/8 tsp black pepper over them. Let potatoes cook undisturbed 3–4 minutes to form a golden crust, then stir/turn and continue cooking another 3–4 minutes until evenly golden and crisp. Transfer to a plate and keep warm.

If using chorizo: cook 3 oz fresh or precooked chorizo in a skillet over medium heat, breaking into small pieces, 5–7 minutes until cooked through and slightly crisp. Drain excess fat on a paper towel-lined plate.

If using fajita-style meat: warm 3 oz sliced cooked steak or chicken in a skillet with 1 teaspoon oil over medium heat for 1–2 minutes until heated through. Season lightly with a pinch of salt and pepper.

If using bacon: cook 3 oz chopped bacon in a skillet over medium-high heat until crisp, 6–8 minutes. Drain on paper towels.

Combine the chopped onion (2 tbsp), diced tomato (1/4 cup), chopped cilantro (1 tbsp) and chopped jalapeño (1 tsp, optional) in a small bowl. Add a small pinch of salt and toss. This is the Mexicana-style mixture; set aside.

Grate 1/2 cup Oaxaca or Monterey Jack cheese and keep ready for melting on the eggs.

In a medium bowl, crack 4 large eggs. Add 2 tablespoons whole milk, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Whisk until homogeneous and slightly frothy.

Heat a 10-inch nonstick skillet over medium-low heat. Add 2 tablespoons butter and let it melt and foam but not brown.

Pour the egg mixture into the skillet. Let sit undisturbed 10–15 seconds until edges begin to set. With a flexible spatula, gently push eggs from the edges toward the center, forming large soft curds. Continue folding and moving the eggs every 10–15 seconds until mostly set but still glossy and slightly runny — 2 to 3 minutes total.

When eggs are nearly done, sprinkle the grated cheese evenly over the eggs and fold gently to melt the cheese into the eggs for 30–45 seconds. Remove skillet from heat while eggs still look soft (carryover heat will finish them). Taste and adjust seasoning if needed.

Warm the 2 corn tortillas directly over a low gas flame or in a dry skillet for 20–30 seconds per side until pliable and lightly charred. Keep them warm by wrapping in a clean kitchen towel.

Place one warmed tortilla on a plate. Spoon half the cheesy scrambled eggs onto it (about 1/2 of the egg mixture). Add the chosen filling for that taco: 3 oz chorizo OR 3 oz fajita meat OR 3 oz bacon OR 3 oz pan-fried potatoes. Top with 1–2 tablespoons of the Mexicana mix, a sprinkle of crumbled queso fresco (1 tbsp if using), and a few cilantro leaves.

Repeat with the second tortilla and the other chosen filling. Squeeze a lime wedge over each taco to taste and add hot sauce if desired.

Serve immediately while warm.