Like tacos al carbón, breakfast tacos are made with a variety of ingredients, but they almost always start with scrambled eggs. Yield: 12 tacos
1 T. cooking oil
1 onion, peeled and chopped
12 slices bacon, chopped, and/or 1 c. chorizo
3 T. milk
1 c. grated cheddar cheese
salt to taste
pepper to taste
12 flour tortillas, warmed
1 c. refried beans and/or 1 c. hash-browned potatoes, warmed salsa
Heat oil in a large skillet over medium heat, add onion, and sauté until golden. Add bacon, and cook until done; drain well. Set aside, and keep warm. Combine eggs, milk, cheese, salt, and pepper in a bowl, stir with a fork until well blended, and pour into skillet on top of bacon mixture. Cook without stirring until egg mixture begins to set on the bottom, and then begin stirring to break up the curds. Continue cooking and stirring until eggs are thickened, but still moist. Divide scrambled eggs among tortillas, and add refried beans and/or potatoes as desired. Garnish with your favorite salsa, and fold tortillas into tacos.
From the March 2003 issue.