What You'll Need
Tools
Tortilla Press or rolling pin
Comal or nonstick pan
Tortilla Ingredients
3 cups Tortilla Flour (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
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Empty the contents of your Tortilla Flour Blend package into a medium sized bowl.
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Mix Tortilla Flour Blend, salt and baking powder with coconut oil until well combined and small crumbles begin to form.
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Add warm water and mix until well incorporated. Knead for 2–3 minutes.
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Shape dough into 24 balls, cover, and let rest for 30 minutes.
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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.
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Reduce heat to medium. Cook tortilla on comal until it browns and easily releases from the comal (about 20 seconds).
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Flip and cook the other side of the tortilla for about 20 seconds.
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Flip again, and let cook through the center for an additional 10 to 15 seconds. Watch for the tortilla puff!
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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
