Sep 05 2026
Restaurants›Pitaya Mexican Restaurant›Tacos De Harina Recipe

Tacos De Harina Recipe

Inspired by Pitaya Mexican Restaurant
Time35m
Serves3

Three flour tortillas filled with a delicious mix of chorizo, sausage, bacon, and scrambled eggs, topped with pico de gallo and avocado.

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Ingredients

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Tortillas

Meat mix

Eggs

Pico de gallo & toppings

To serve

Method

Pico de gallo & toppings

  1. 1

    Make pico de gallo

    Combine the diced tomatoes, finely diced white onion, chopped cilantro, minced jalapeño, lime juice and 1/4 tsp salt in a bowl. Stir gently, taste and adjust salt or lime. Let sit at room temperature for at least 10 minutes so flavors meld while you prepare other components.

  2. 2

    Prepare avocado

    Slice the avocado in half, remove the pit, peel and slice into thin wedges. Keep covered with a little lime juice if not using immediately to prevent browning.

Meat mix

  1. 3

    Cook bacon

    Heat a large skillet over medium heat. Add the sliced bacon and cook, stirring occasionally, until fat renders and pieces are crisp-tender, about 4–5 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving rendered fat in the pan.

  2. 4

    Brown sausage & chorizo

    If the skillet looks dry after bacon, add 1 tsp vegetable oil and warm. Add the sausage and chorizo (both removed from casings) to the skillet. Break up with a spatula and cook over medium-high heat until fully cooked and browned, about 6–8 minutes. Stir occasionally so pieces cook evenly. Season with 1/4 tsp salt and 1/4 tsp black pepper. Return the cooked bacon to the pan, stir to combine, then reduce heat to low and keep warm while you scramble the eggs.

Eggs

  1. 5

    Whisk eggs

    In a medium bowl whisk together 4 large eggs, 2 tbsp whole milk, 1/4 tsp salt and 1/8 tsp black pepper until mixture is homogeneous and slightly frothy.

  2. 6

    Scramble eggs gently

    Heat a separate nonstick skillet over medium-low heat and melt 1 tbsp unsalted butter. Pour in the egg mixture. Allow eggs to set at the edges for about 10–15 seconds, then gently push across the pan with a spatula, creating large soft curds. Keep heat low to avoid overcooking; remove from heat when eggs are still slightly glossy (they will finish cooking from residual heat), about 2–3 minutes total. Taste and adjust seasoning if needed.

  3. 7

    Combine eggs and meat

    Add the warm meat mixture to the scrambled eggs in the skillet or combine them in the meat skillet on low heat for 30 seconds to 1 minute just to marry flavors. Stir gently so eggs don't overcook.

Tortillas & assembly

  1. 8

    Warm tortillas

    Heat a clean skillet or griddle over medium-high heat. Add 1 tbsp butter and swirl to coat. Warm each flour tortilla 20–30 seconds per side until pliable and lightly toasted in spots. Keep tortillas wrapped in a clean kitchen towel to stay warm and soft.

  2. 9

    Assemble tacos

    Divide the egg-and-meat mixture evenly among the three warmed tortillas (about 1/3 of the filling per tortilla). Top each taco with a generous spoonful of pico de gallo, a few slices of avocado, and a sprinkle of crumbled queso fresco (or shredded cheddar). Add hot sauce or extra salsa if desired and garnish with a small cilantro sprig and lime wedge on the side.

  3. 10

    Serve

    Serve immediately while warm. Offer extra lime wedges and hot sauce on the side.

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