Blanco Breakfast Tacos
Published by Harvard Common Press
Simple in concept and execution, a breakfast taco is a tortilla (usually flour) folded or wrapped around almost anything on the stove. Most common in Texas, the tacos may make use of leftovers—perhaps came guisada, chili con came, or refried beans—or they can be just a tasty, invigorating way of eating basic morning foods such as scrambled eggs and sausage. When we want to do something special with the idea, we often opt for this combination.
Many people love to wake in the morning to the smell of coffee or frying bacon. For Lucy M. Garza, growing up in Santa Monica, Texas, near Harlingen, the aroma was breakfast tacos. A home economist, teacher, and author of the fascinating South Texas Mexican Cookbook (Eakin Press, 1982), she fondly recalls her mother warming flour tortillas and wrapping them around eggs, beans, chorizo, or machacado, a version of dried beef found most commonly in the lower Rio Grande Valley and northeastern Mexico.
Total Timeunder 30 minutes
OccasionFamily Get-together, game day
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturebuttery, cheesy, garlicky, herby, hot & spicy, meaty, salty, savory, smoky
- 12 ounces chorizo
- 1 medium onion, chopped
- 3 garlic cloves, minced
- ½ green bell pepper, chopped
- 1 small waxy red potato, boiled, peeled, and diced
- ½ teaspoon dried sage
- ½ cup corn kernels, fresh or frozen
- ½ cup beef stock
- Salt to taste
- 12 flour tortillas, preferably medium-thick and about 6 inches in diameter, warmed
- Melted butter
- 4 ounces mild cheddar cheese, grated
- 4 ounces pepper jack or Monterey jack cheese, grated
- Pico de Gallo or other favorite salsa
- Chopped fresh cilantro (optional)
Heat the broiler. Grease a baking sheet.
In a heavy skillet, crumble the chorizo and cook it over medium heat until browned. Add the onion, garlic, bell pepper, potato, and sage and continue sautéing until the vegetables are soft. Mix in the com and stock, add salt to taste, and cover the skillet. Reduce the heat to low and cook for 5 minutes, until the com is just tender.
Top the tortillas with spoonfuls of filling and fold them in half Brush the tacos lightly with butter and transfer them to the baking sheet. Pop the tacos under the broiler for 2 minutes, until lightly crisp on top.
Serve immediately, accompanied with bowls of the cheese and salsa, plus cilantro if you wish.
1995 Cheryl Alters Jamison