Breakfast Tacos
Ole! I wanted to kick
up breakfast a bit for my brunch guests on Cinco de Mayo and thought these
breakfast tacos would be just the ticket!
You can make the salsa ahead of time, and be sure to use good quality sausage
and, if at all possible, local fresh eggs.
It will make a big difference! I
set this up like a bar, and allowed guests to choose the own toppings. I served the warm tortillas topped with a
freshly fried egg and then let the taco-making begin! This was a delicious brunch with some lemon
poppy seed mini muffins, a yogurt, fruit and granola parfait, hot coffee, and
sunny mimosas!
Taco Fixings:
Chopped cilantro
Lime wedges
Grated or crumbled cheese
Spicy Black Beans (see below)
Salsa Verde (see below)
Cooked crumbled Chorizo (or other spice sausage)
Hot Sauce
Other Ingredients:
Small corn tortillas
Eggs
Butter or Olive Oil
Salt & Pepper
The first thing you want to do is make the salsa, which you
can certainly do in advance. There is
also great salsa verde available in the market if you want to keep it simple,
but if you have a blender and access to fresh tomatillos, this is so quick and
easy, that it’s worth the small amount of extra effort. After you’ve made the salsa, cook the sausage
and then heat up the spicy beans. Cook
the eggs and warm the tortillas to order, just before serving. Fry the eggs on medium high heat in a little
bit of olive oil or butter. Salt and
pepper well and please, leave the yolks runny – that is the best part of the taco! You can warm the tortillas wrapped in a damp
paper towel in the microwave.
Spicy Black Beans
1 can Black beans
1 tsp cumin
Dash cayenne pepper
Dash hot sauce
½ tsp granulated garlic
½ tsp salt
Simmer all ingredients together, including the liquid from
the can until warm. Remove the beans
with a slotted spoon and place in a bowl for serving with the tacos.
Salsa Verde
4 tomatillos, husked and rinsed
1 jalapeno pepper
¼ cup chopped cilantro
1 lime
2 garlic cloves
½ tsp kosher salt
2 tsp water
Cut the cleaned tomatillos into wedges, peel the garlic and
remove the seeds and ribs from the jalapeno.
Place all of this in a blender with the salt and juice and zest from the
lime. Blend until fairly smooth and set
aside in a bowl to enjoy with the tacos.
This is also great as a dip for chips, or as a sauce for roasted chicken,
grilled flank steak, or pork tenderloin.