If there is one thing I know how to make it’s a seriously delicious breakfast taco. Some of you may be laughing and saying, really? There isn’t even chorizo on these tacos, but I say why use chorizo when you can use bacon?
Breakfast Tacos with Fire Roasted Salsa
I was first introduced to the best breakfast tacos when I was in Mexico traveling with a humanitarian group and we had these sweetest ladies making us breakfast every morning – and it was all from scratch. I’ve been hooked ever since but I hardly ever have time to make my tortillas from scratch, if only I could figure out how to roll and shape them as fast as those ladies did! But I did learn to toast and warm my tortillas, then fold them into foil to keep them fresh as everyone makes their tacos. Follow package instructions to see if your tortillas need to be cooked over medium heat, quickly warmed, or even just microwaved. Breakfast tacos really are very versatile and you can most definitely use this recipe for breakfast burritos, simply buy or make the burrito-size tortillas, you just won’t get quite as many. If you insist, you can use Mexican chorizo or regular pork sausage instead of bacon and you can use any salsa or hot sauce you’d like—I’m just loving this salsa lately. You can make this breakfast taco recipe gluten-free by using corn tortillas, or make it dairy-free by using vegan cheese.
I know the way I make potatoes is probably strange but it’s the way I’ve been doing it for like 10 years. I like to do it this way because not only does it give me perfect breakfast potatoes by partially baking them in the oven and finishing them off in a hot skillet or pan, but it’s so convenient when I’m making baked potatoes for dinner the night before (or even a few days), I’ll throw in some extra potatoes and just set the time for the 38 minutes take the ones out all be using for breakfast potatoes and let the others continue to bake for dinner. Use whatever spices you prefer for your breakfast potatoes—I recommend a bit of chili powder and garlic salt! They pair so well with Spanish chorizo. These tacos are incredibly delicious, total comfort food! They are completely hearty and filling and these aren’t just for breakfast, this is a dinner that would make anyone happy. We like to offer a bunch of toppings so everyone can customize each and every bite: avocado slices, sour cream, black beans, cotija cheese, fresh cilantro, diced onion, charred fajita veggies, or whatever else you love.
Fire Roasted Tomato Salsa Ingredients: 6 dried arbol chiles (a fresh jalapeño can be substituted, no toasting and soaking necessary) 3/4 cup hot water 1 (14.5 oz) can fire roasted tomatoes 3 green onions, ends trimmed and remainder chopped into thirds 1 Tbsp fresh lime juice 1 clove garlic 1/2 tsp granulated sugar 2 Roma tomatoes, quartered 1/4 cup (loose) cilantro Salt and freshly ground black pepper Directions: Heat a skillet over medium-high heat. Add chipotle chilies and allow to toast until black spots start to appear, tossing occasionally, about 1 – 2 minutes. Pour in water then remove from heat and cover with lid, allow to rest 20 – 30 minutes. Discard water. Remove stems and transfer to a blender along with fire-roasted tomatoes, green onions, lime juice, garlic, and sugar. Blend until everything is well minced. Add in Roma tomatoes and cilantro and pulse for several seconds to chop. Season with salt and pepper to taste. Store in an airtight container in the refrigerator.
