- Sarah Tucker
Teardrop Breakfast Taco
by: Marilyn McCray
In camp, we love to re-create our favorite breakfast treats. A popular part of Austin’s amazing local food scene, breakfast tacos were influenced by regional Tex-Mex culinary traditions, but they are much more than scrambled eggs, cheese and meat, wrapped up in a tortilla. One local source observed that the world of breakfast tacos is infinite. They are ubiquitous, sold everywhere from road-side stands, food trailers, grocery and convenience stores, coffee shops and high-end eateries. Every Austinite has a favorite breakfast taco. Corn or flour tortillas? One crucial question when making breakfast tacos. Corn came first. In 1519, Cortez noticed the Aztecs’ flat corn breads called “tlaxcalli.” The Spanish colonizers started making flour tortillas. The choice is an individual one. Some folks feel that the corn tortilla is likely to collapse with the moisture from the egg mixture, Others value the taste and support of the flour tortilla. Both are found in the breakfast taco scene in Texas. Here are some great options for Teardrop Breakfast Tacos. Consider shopping at an ethnic market for unique ingredients. Choose your favorite or experiment.
· 1 tablespoon of oil
· Eggs – two per person (Use a dash of milk or cream if preferred)
· Potatoes – boiled or hash brown-style, diced into ¼ inch cubes
· Onions, 1 clove garlic– diced
· Jalapeño pepper, chopped (optional)
· Meat – chorizo, bacon, green pork chili, barbecued brisket, diced into ¼ inch cubes and drained
· Tortillas – corn or flour – raw (one per taco)
· Cheese – Monterey Jack or cheddar – shredded
· Salsa – choose your favorite red or green, optional chili or a hot sauce like Tabasco or Cholula
· Avocado and Cilantro for garnish
Prepare before leaving home
· Cut to size, freeze meat and place in plastic bags – label
· Chop onions, garlic, peppers– place in plastic bags – label
· Use caution preparing Jalapeño or chipoltes · peppers – discard seeds and membranes. Chop, wash hands, place in plastic bags – label
· Refrigerate in ice chest or cooler
· Heat oil in a large skillet or griddle. We use cast iron.
· Cook bacon or sausage, drain fat.
· Add onions, peppers and cook for a few minutes on medium.
· Mix eggs with milk, salt & pepper. Add to skillet or griddle.
· Cook eggs until firm, remove from burner and top with shredded cheese.
· Season with salt and pepper.
· Warm the tortillas in a dry skillet until they softer, or if you prefer leave just a bit longer until they show signs of being lightly toasted and begin to firm up. (Wrap tortillas in foil to stay warm until assembly)
Place tortillas on plates. Split egg mixture between tortillas, add cheese, roll if desired, top with sliced avocado and salsa or hot sauce of your choice. Tacos can be rolled in foil will stay warm. Enjoy!
Marilyn McCray is a published author of a cookbook titled Canning, Pickling and Freezing with Irma Harding, the International Harvester’s fictional spokesperson. Marilyn and her partner, Jim Kerkhoff, travel in a beautiful teardrop to promote the book and she has graciously agreed to share some recipes with us in a regular column. Be sure to check out her book at teardroptrail.com/equipment-and-supplies/
Be sure to check out these other camp cooking favorites!