Breakfast Tacos

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Breakfast Tacos
Jorge Gaviria knows a thing or two about tacos. He's the founder of Masienda (the heirloom corn experts) and author of MASA: Techniques, Recipes, and Reflections on a Timeless StapleIn this recipe, he shares some taco-spiration with six different combos to enjoy breakfast tacos.

What You'll Need

Tools

Tortilla Press or rolling pin

Comal or nonstick pan

Tea Towel

Tortilla Ingredients

3 cups Tortilla Flour Blend (entire package)

1/4 cup coconut oil (or preferred fat substitute)

1 1/2 tsp salt

1 1/2 tsp baking powder

1 1/2 cup warm water

Classic Breakfast Tacos

  • Asiento (Oaxacan chicharrón paste) - spread like butter on your warm tortilla
  • Slow-scrambled eggs
  • Chorizo, cooked & crumbled
  • Salsa

Winning combos

Here are a few more chef-inspired combos from restaurants around the country.

Boca Tacos in Tucson, AZ

  • Hash browns
  • Fried egg
  • Basil cilantro jalapeño crema

Gracia in Seattle, WA

  • Green chorizo
  • Slow-scrambled eggs
  • Salsa verde
  • Potatoes
  • Queso fresco
  • Crema

Ladybird Taco in Nashville, TN

  • Black beans
  • Potato
  • Avocado

Ursula in Brooklyn, NY

  • Crunchy hash browns
  • Soft-scrambled eggs
  • Cheddar
  • Chorizo
  • Pureed red Hatch chiles

Nico's Taco Bar in Minneapolis, MN

  • Soft-scrambled eggs
  • Potatoes
  • Chorizo
  • Oaxaca cheese
  • Pico de gallo
  • Crema
  • Lettuce
  • Salsa

Directions

Step 1: Make Tortillas

  1. Empty the contents of your Tortilla Flour Blend package into a medium sized bowl.

  2. Mix Tortilla Flour Blend, salt and baking powder with coconut oil until well combined and small crumbles begin to form.

  3. Add warm water and mix until well incorporated. Knead for 2–3 minutes.

  4. Shape dough into 24 balls, cover, and let rest for 30 minutes.

  5. Preheat a comal (or a well-seasoned cast iron or nonstick pan) on medium-high heat. Press a dough ball using a tortilla press lined with two sheets of plastic.

  6. Reduce heat to medium. Cook tortilla on comal until it browns and easily releases from the comal (about 20 seconds).

  7. Flip and cook the other side of the tortilla for about 20 seconds.

  8. Flip again, and let cook through the center for an additional 10 to 15 seconds. Watch for the tortilla puff!

  9. Wrap cooked tortillas in in a tea towel to keep warm.

Step 2: Assemble Tacos & Enjoy!

Serves 4-6.

These Breakfast Taco ideas have been reprinted with permission from Masienda. Photo credit: Graydon Herriott

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