Texas Breakfast Tacos with Potato
By Morgan BollingPublished on January 2, 2017
Time
1¼ hours, plus 30 minutes chilling
Yield
Serves 4 to 6
Ingredients
Tortillas
2 cups (10 ounces) all-purpose flour 1 ¼ teaspoons table salt 5 tablespoons lard, cut into ½-inch chunks⅔ cup warm tap waterSalsa Roja
1 pound plum tomatoes, cored and chopped2 garlic cloves, chopped1 jalapeño chile, stemmed, seeded, and chopped2 tablespoons chopped fresh cilantro 1 tablespoon lime juice 1 teaspoon table salt ¼ teaspoon red pepper flakesTacos
12 large eggs ¾ teaspoon table salt, divided¼ teaspoon pepper 1 russet potato (8 ounces), peeled and cut into ½-inch cubes1 small onion, chopped fine1 jalapeño chile, stemmed, seeded, and mincedShredded Monterey Jack cheese Thinly sliced scallions Lime wedges 2 tablespoons unsalted butterBefore You Begin
If desired, you can substitute shortening for lard for the tortillas. This tortilla recipe was inspired by teachings we learned from cookbook author and food historian Melissa Guerra. This salsa is a welcome addition to our Texas Breakfast Tacos with Potato, but you can also serve it with tortilla chips or as an accompaniment to pork, chicken, or fish. To make this salsa spicier, reserve and add the jalapeño seeds to the blender before processing. It’s important to follow visual cues when making the eggs, as your pan’s thickness will affect the cooking time. If you’re using an electric stovetop for the eggs, heat a second burner on low and move the skillet to it when it’s time to adjust the heat. You can substitute store-bought tortillas for the homemade. This recipe makes enough filling for 12 (6-inch) tacos.
Instructions
- Combine flour and salt in large bowl. Using your fingers, rub lard into flour mixture until mixture resembles coarse meal. Stir in warm water until evenly combined.
- Transfer dough to clean counter and knead briefly to form smooth, cohesive ball, about 30 seconds. Divide dough into 12 equal pieces (about 1½ ounces, or 2 tablespoons, each). Roll each piece into smooth ball between your palms and transfer to plate. Cover with plastic wrap and refrigerate until dough is firm, at least 30 minutes or up to 2 days.
- Cut twelve 6-inch squares of parchment paper. Working with 1 piece of dough at a time (keep remaining pieces covered), roll each dough ball into 6-inch round on lightly floured counter. Transfer each dough round to 1 parchment square, stacking rounds on top of each other with parchment squares in between.
- Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Place 1 dough round in skillet and cook until surface begins to bubble and bottom is spotty brown, about 1 minute. (If not browned after 1 minute, turn heat up slightly. If browning too quickly, reduce heat.) Flip and cook until spotty brown on second side, 30 to 45 seconds. Transfer tortilla to plate and cover with clean dish towel. Repeat with remaining dough rounds, stacking cooked tortillas under towel. (Cooled tortillas can be layered between parchment paper squares, covered with plastic wrap, and refrigerated for up to 3 days. To serve, discard plastic, cover tortillas with clean dish towel, and microwave at 50 percent power until heated through, about 20 seconds.)
- Combine tomatoes and garlic in bowl and microwave, uncovered, until steaming and liquid begins to pool in bottom of bowl, about 4 minutes. Transfer tomato mixture to fine-mesh strainer set over bowl and let drain for 5 minutes.
- Combine jalapeño, cilantro, lime juice, salt, pepper flakes, and drained tomato mixture in blender. Process until smooth, about 45 seconds. Season with salt to taste. (Salsa can be refrigerated for up to 3 days. Cover and microwave briefly to rewarm before serving.)
- Whisk eggs, ½ teaspoon salt, and pepper in bowl until thoroughly combined and mixture is pure yellow, about 1 minute. Set aside.
- Melt butter in 12-inch nonstick skillet over medium heat. Add potato and remaining ¼ teaspoon salt and cook until tender, 6 to 8 minutes. Add onion and jalapeño and cook until vegetables are softened and lightly browned, 4 to 6 minutes.
- Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1½ to 2½ minutes.
- Reduce heat to low. Gently but constantly fold egg mixture until clumped and slightly wet, 30 to 60 seconds. Season with salt and pepper to taste. Fill tortillas with egg mixture and serve immediately, passing salsa, Monterey Jack, scallions, and lime wedges separately.
for the tortillas
for the salsa roja
for the tacos
Time
1¼ hours, plus 30 minutes chillingYield
Serves 4 to 6Ingredients
Tortillas
Salsa Roja
Tacos
Test Kitchen Techniques
Ingredients
Tortillas
Salsa Roja
Tacos
Test Kitchen Techniques
Ingredients
Tortillas
Salsa Roja
Tacos
Test Kitchen Techniques
Why This Recipe Works
To make these plump egg-filled tacos, we started with the base, making homemade tortillas that were tender yet could hold a big helping of eggs. For a flavorful filling, we scrambled the eggs with butter, potatoes, onion, and jalapeño. Our warm Salsa Roja (a cooked red salsa) came together quickly in the microwave for a spicy topping. Read about our trip to San Antonio here.
Before You Begin
If desired, you can substitute shortening for lard for the tortillas. This tortilla recipe was inspired by teachings we learned from cookbook author and food historian Melissa Guerra. This salsa is a welcome addition to our Texas Breakfast Tacos with Potato, but you can also serve it with tortilla chips or as an accompaniment to pork, chicken, or fish. To make this salsa spicier, reserve and add the jalapeño seeds to the blender before processing. It’s important to follow visual cues when making the eggs, as your pan’s thickness will affect the cooking time. If you’re using an electric stovetop for the eggs, heat a second burner on low and move the skillet to it when it’s time to adjust the heat. You can substitute store-bought tortillas for the homemade. This recipe makes enough filling for 12 (6-inch) tacos.
Instructions
- Combine flour and salt in large bowl. Using your fingers, rub lard into flour mixture until mixture resembles coarse meal. Stir in warm water until evenly combined.
- Transfer dough to clean counter and knead briefly to form smooth, cohesive ball, about 30 seconds. Divide dough into 12 equal pieces (about 1½ ounces, or 2 tablespoons, each). Roll each piece into smooth ball between your palms and transfer to plate. Cover with plastic wrap and refrigerate until dough is firm, at least 30 minutes or up to 2 days.
- Cut twelve 6-inch squares of parchment paper. Working with 1 piece of dough at a time (keep remaining pieces covered), roll each dough ball into 6-inch round on lightly floured counter. Transfer each dough round to 1 parchment square, stacking rounds on top of each other with parchment squares in between.
- Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Place 1 dough round in skillet and cook until surface begins to bubble and bottom is spotty brown, about 1 minute. (If not browned after 1 minute, turn heat up slightly. If browning too quickly, reduce heat.) Flip and cook until spotty brown on second side, 30 to 45 seconds. Transfer tortilla to plate and cover with clean dish towel. Repeat with remaining dough rounds, stacking cooked tortillas under towel. (Cooled tortillas can be layered between parchment paper squares, covered with plastic wrap, and refrigerated for up to 3 days. To serve, discard plastic, cover tortillas with clean dish towel, and microwave at 50 percent power until heated through, about 20 seconds.)
- Combine tomatoes and garlic in bowl and microwave, uncovered, until steaming and liquid begins to pool in bottom of bowl, about 4 minutes. Transfer tomato mixture to fine-mesh strainer set over bowl and let drain for 5 minutes.
- Combine jalapeño, cilantro, lime juice, salt, pepper flakes, and drained tomato mixture in blender. Process until smooth, about 45 seconds. Season with salt to taste. (Salsa can be refrigerated for up to 3 days. Cover and microwave briefly to rewarm before serving.)
- Whisk eggs, ½ teaspoon salt, and pepper in bowl until thoroughly combined and mixture is pure yellow, about 1 minute. Set aside.
- Melt butter in 12-inch nonstick skillet over medium heat. Add potato and remaining ¼ teaspoon salt and cook until tender, 6 to 8 minutes. Add onion and jalapeño and cook until vegetables are softened and lightly browned, 4 to 6 minutes.
- Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of skillet, 1½ to 2½ minutes.
- Reduce heat to low. Gently but constantly fold egg mixture until clumped and slightly wet, 30 to 60 seconds. Season with salt and pepper to taste. Fill tortillas with egg mixture and serve immediately, passing salsa, Monterey Jack, scallions, and lime wedges separately.
for the tortillas
for the salsa roja
for the tacos
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments