Breakfasttacos Recipe
served with fresh scrambled eggs on handmade corn tortillas.
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Ingredients
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Corn Tortillas
Scrambled Eggs
Taco Fillings & Condiments
Equipment & Finishing
Method
Corn Tortillas
- 1
Make masa dough
In a medium bowl combine 2 cups masa harina and 1/2 teaspoon kosher salt. Add 1 to 1 1/4 cups warm water gradually, mixing with your hand or a spoon until a soft, pliable dough forms. If using, knead in 1 tsp vegetable oil. Dough should be moist but not sticky; if crumbly, add water 1 tablespoon at a time.
- 2
Divide and rest
Divide dough into 12 equal portions (about 1.25 oz / 35 g each). Roll each portion into a ball and place under a damp towel to rest 15 minutes; this hydrates the masa and makes pressing easier.
- 3
Press and cook tortillas
Line a tortilla press or work surface with plastic wrap or a cut plastic bag. Place one dough ball between the plastic and press to about 5–6 inch diameter (thin but not paper-thin). Heat a dry cast-iron skillet or griddle over medium-high heat until shimmering. Carefully peel tortilla from plastic, transfer to hot skillet, and cook 45–60 seconds until edges lift and brown spots form. Flip and cook another 30–45 seconds. Flip once more briefly (10–15 seconds) to steam and finish. Keep cooked tortillas wrapped in a clean towel to stay warm and pliable. Repeat with remaining dough, adding 1 tsp oil to skillet if tortillas stick.
Scrambled Eggs
- 4
- 5
Cook eggs
Heat a large nonstick skillet over medium-low heat and add 2 tablespoons unsalted butter. When butter is melted and begins to foam (do not brown), pour in the egg mixture. Let eggs sit undisturbed for 10–15 seconds until edges begin to set. Using a silicone spatula, gently push eggs from the edges toward the center in sweeping motions, forming large soft curds. Continue gently moving and folding until eggs are softly set but still slightly glossy — they will finish cooking with residual heat. Remove from heat while still slightly moist to avoid overcooking.
- 6
Assembly & Condiments
- 7
- 8
Assemble tacos
Place one warm corn tortilla on a plate. Spoon a generous portion (about 2/3 cup) of fresh scrambled eggs onto the center. Sprinkle with 1–2 tablespoons shredded cheese so it melts against the warm eggs. Add 1–2 tablespoons pico de gallo, a few pickled jalapeño slices, and a couple slices of avocado (or 1/6 of the avocado per taco). Drizzle hot sauce or salsa verde to taste and finish with a pinch of chopped cilantro.
- 9
Serve
Serve immediately while tortillas are warm and eggs are soft. Offer extra pico, hot sauce, and lime wedges at the table.