Men love tacos. At least my man does. He will take any opportunity to make something into a taco if it isn’t one already – and he gets pretty creative with it. It’s pretty funny to go to a party or restaurant and see his eyes light up when he discovers a charcuterie tray and makes himself some sort of meat and cheese sandwich/taco concoction. So the other morning I decided to be a really nice wife and blow his mind with some homemade breakfast tacos. I lucked out and had some great ingredients on hand, but basically all you need eggs and some tortillas.
My line-up of ingredients includes chipotle Tabasco, eggs (1 per taco), tomatoes, cilantro, onion, Colby jack cheese, corn tortillas, sausage, shrimp, & leftover Chimichurri sauce.
I whipped up a quick pico de gallo with some cherry tomatoes, chopped onion, cilantro and lemon juice.
Leftover chimi from last night’s dinner – pretty good on just about anything.
Two eggs, beat them together with a pinch of salt and pepper and a dash of hot sauce. The hubs loves the chipotle Tabasco, it has great smokey flavor. If you haven’t tried it, I suggest you do.
After cooking it all up they were quickly devoured. I will definitely be making these again.
Check out the recipe below.
Kitchen Sink Breakfast Tacos
(Makes 2 tacos)
4 corn tortillas (or 2 flour tortillas)
¼ c cheddar or Colby jack cheese
½ c precooked meat (sausage, bacon, shrimp, whatever you got!)
2 large eggs
salt & pepper
pico de gallo or salsa
chimichurri (recipe below)
Set up a griddle or large non stick pan over medium/med. high heat. If using corn tortillas lay 2 on the griddle to warm. Beat eggs in a small bowl with hot sauce and a pinch of salt and pepper. Dice up meat of choice into bite size pieces and toss on the griddle to heat thru.
Once warmed, remove the first pair of tortillas and keep on a plate. Place the 2nd pair of tortillas on the griddle and warm for 2 minutes then flip. Once flipped over, cover the tortillas with cheese and turn the heat down so they don’t burn as the cheese melts. Once melted place on top of already warmed tortillas, creating two tacos with two tortillas each. Take your meat and divide equally between the two tacos.
In a small pan, add eggs and scramble to your desired level of doneness and add to you awesome plate of tacos. Offer salas and chimi on the side and rock on!
1 finely chopped shallot
4 finely chopped garlic cloves
1/2 cup red wine vinegar
1 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
2 cups chopped fresh cilantro
1 cup chopped fresh flat-leaf parsley
1/3 cup chopped fresh oregano
3/4 cup extra-virgin olive oil
Throw it all into a blender or food processor, adding olive oil in a steady stream. Let stand at least 10 minutes before using.