Rise and shine, it's taco time! Step on up to my Boerne Breakfast Taco Bar! Boerne is pronounced "BURN-ee" for you Texas Hill Country neophytes out there. Breakfast tacos in the Hill Country are live-without-able!
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my best-selling cookbook!
Boerne Breakfast Taco Bar
Makes 4 to 6 servings
It's worth making these potatoes from scratch. Shred the cheese yourself. Add spicy chorizo, an additional popular filling.
2 baking potatoes, peeled and cut into 1/2-inch cubes
8 slices thick-cut bacon
3 tablespoons peanut or canola oil, divided
1 teaspoon salt
Freshly ground fresh pepper
1/4 cup thinly sliced scallions, green parts only
2 tablespoons butter, divided
At least eight 6-inch corn tortillas
1 can (16 ounces) refried beans
8 large eggs, well beaten
1 can (10 ounces) Rotel tomatoes
1 cup (4 ounces) shredded sharp cheddar cheese
Salsa verde
Heat oven to 250°F.
Put potatoes in medium saucepan and cover with cold water by 2 inches. Bring to boil, cover, cook till tender, about 15 minutes. Drain and pat dry on paper towels.
In large cast iron skillet fry bacon till cooked but not yet crisp, set aside. Drain and discard fat safely.
In same skillet, heat 2 tablespoons oil over medium-high heat. Add potatoes, salt, 3 grinds pepper, cook, flipping several times till potatoes start to brown, 8 minutes. Add scallions and butter, stir till potatoes are coated. Set potatoes aside, cover with foil.
Wrap tortillas in foil and heat in oven 20 minutes. In small saucepan, heat refried beans.
In clean large skillet over medium-high heat, melt 1 tablespoon butter. Add eggs, let firm up for a minute then add tomatoes. Scramble eggs softly, then promptly remove to a plate.
Present potatoes, bacon, refried beans, eggs, cheese, salsa and tortillas in a buffet-style arrangement so folks can build their own!
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