Authentic Mexican Breakfast Tacos
Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.
Quick Easy and Delicious! I learned this recipe from many years of eating with the Mexican cooks at my restaurant. They like to sneak in breakfast before we open. I've grown to LOVE this breakfast. If you like spicy food, you will love this.
- Carbohydrate 12.553748996436 g
- Cholesterol 71.502870493268 mg
- Fat 27.0185095853694 g
- Fiber 0.547651851010932 g
- Protein 24.2610892120518 g
- Saturated Fat 12.8178215784274 g
- Serving Size 1 1 serving (302g)
- Sodium 1068.1276111077 mg
- Sugar 12.0060971454251 g
- Trans Fat 1.4430128277992 g
- Calories 391 calories
Step-by-step
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
- Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
- Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
- Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Chorizo sausage does the heavy lifting in these tacos, rendering a vibrant orange fat that immediately seasons every other component it touches. Managing moisture requires two separate pans operating simultaneously over different burners. While the protein browns at a steady clip in a medium-high skillet, maintaining precise thermal control over the egg curds dictates the final texture of the filling.
Mastering Visual Cues
Remove the eggs from the heat source while they still appear slightly wet and glossy on the surface, because residual pan heat finishes the cooking process without drying them out. Warm corn tortillas for exactly forty-five seconds per side until toasted edges develop without sacrificing the flexibility needed for folding. Leftover fillings keep safely in a sealed refrigerator container for up to three days and reheat quickly in a dry skillet.
- Eggs turning completely matte and grey indicate overcooking.
- Stiff, cracking tortillas mean the high-heat skillet is too hot or the heating time was prolonged past forty-five seconds.
- Salsa added directly to cold leftovers can make the tortillas soggy upon reheating.
