Breakfast Tacos

 

Classic Bacon & Egg

· 8 slices bacon

· 8 large eggs

· 1/2 cup refried beans, store-bought or homemade

· 1/2 cup grated Chihuahua cheese

· 8 flour tortillas, store-bought or homemade, warmed

· 1 cup San Antonio-Style Breakfast Salsa Kosher salt

 

Steps

1) In a large cast-iron skillet set over medium-high heat, cook the bacon until the fat renders and the bacon is crispy, 2 to 3 minutes. Using tongs, transfer the bacon to a paper-towel-lined plate to drain.

2) Carefully discard all but 1 tablespoon of the bacon fat from the skillet. Fry or scramble the eggs in the bacon fat to your desired doneness, working in batches as needed. Transfer to a plate and cover to keep warm.

3) To build each taco, place 1 tablespoon of the beans, 1 tablespoon of the cheese, 1 egg, and 1 slice of bacon on top of a warm tortilla. Top each with 2 tablespoons of salsa and a pinch of salt and serve immediately.

 

Serves 4

From:  Tex Mex: Traditions, innovations, and Comfort Foods from Both Sides of the Bortdaer