Texas Breakfast Tacos with Bacon

By efriend

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 onion and jalapeño in smoky bacon fat. Our warm Salsa Roja (a cooked red salsa) came together… read more

Ingredients

• 12 12 12 large eggs
• Salt and pepper
• 6 6 1/2-inch slices thick-cut bacon, cut into 1/2-inch pieces
• 1 1 1 small onion, chopped fine
• 1 1 1 jalapeño chile, stemmed, seeded, and minced
• 1 1 1 recipe Homemade Taco-Size Flour Tortillas (see related content)
• 1 1 1 recipe Salsa Roja (see related content)
• Shredded Monterey Jack cheese
• Thinly sliced scallions
• Lime wedges

Preparation

Step 1

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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 onion and jalapeño in smoky bacon fat. Our warm Salsa Roja (a cooked red salsa) came together…

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 onion and jalapeño in smoky bacon fat. Our warm Salsa Roja (a cooked red salsa) came together quickly in the microwave for a spicy topping.

Serves 4 to 6

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.

slices thick-cut

, cut into 1/2-inch pieces

Whisk eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl until thoroughly combined and mixture is pure yellow, about 1 minute. Set aside.

Cook bacon in 12-inch nonstick skillet over medium heat until crispy,
8 to 10 minutes. Pour off all but 2 tablespoons fat from skillet (leaving bacon in skillet). 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, 1 1/2 to 2 1/2 minutes.

Reduce heat to low. Gently but constantly fold egg mixture until it has clumped and is still 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.

I ordered three (eggless) tacos and
devoured them greedily. I returned at the
same time the next morning and ordered
three more. I was really tapping into the
local food scene; surely a place like this
would be considered a find, even by the
most ardent restaurant hounds. When
I unveiled my new dining discovery—in
confidence—to local chef Melissa Guerra,
her brow furrowed and a look of concern
crossed her face. Her response: “Don’t
eat there any more. I’ll make you tacos
tomorrow.” I said I’d meet her at 7. She
was right: The tacos she made at home
were even better.

© 2017 America's Test Kitchen. All rights reserved.

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