I found the inspiration for this taco recipe in the ever-growing taco scene in Austin, Texas. They might not be the originators of the breakfast taco, but they sure have made this variation of the taco their own. It comes in a lot of different variations, and almost any food truck serving mexican food in Austin, has a take on the breakfast taco. I’ve created a more simple version, but a version that is sure to spread joy at the breakfast table.
Breakfast Tacos (4 Tacos)
4 small flour or corn tortillas
1 can red kidney beans with “juice”
1 garlic clove
½ lime juiced
½ tsp ground cumin
½ tsp chipotle powder
1 tbsp extra virgin olive oil
½ cup (100 ml. ) milk
100 g graded cheddar cheese
salt og pepper
8 slices of bacon
1 tomato diced
2 tbsp pickled jalapenos finely chopped
fresh cilantro/coriander (for garnish)
hot sauce or tabasco
1 lime cut in wedges
Start by cooking the bacon, and let it rest on a piece of kitchen towel.
Use the bacon grease to sauté garlic, and add kidney beans, cumin, chipotle and lime juice. Blend it along with the oil, until the consistency is spreadable.
Whip eggs and milk together, pour it into a hot pan, add cheddar cheese and salt and pepper to taste. Let it harden into scrambled eggs.
Heat tortillas quickly on a hot pan, add bean spread to tortilla, then eggs, bacon and top of with tomato, jalapenos, fresh cilantro, hot sauce and lime juice.