Robert Rodriguez' Sin City Breakfast Tacos

Recipe by COOKGIRl
READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • Note: Tortilla recipe yields 8-10.
  • FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
  • Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
  • Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
  • Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
  • Divide the dough up into 8-10 balls and arrange on a baking sheet.
  • Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
  • TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
  • Season potatoes with salt and pepper to taste.
  • Transfer potatoes to a paper towel lined plate.
  • In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
  • In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
  • Set corn tortilla strips aside on a paper towel lined plate and drain.
  • Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
  • Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
  • Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
  • Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
  • Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
  • Continue cooking all the flour tortillas in the same manner.
  • Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
  • To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
  • Important note: Servings are estimated.