Nogales Breakfast Tacos Recipes

NOGALES STEAK TACOS

Steps:

• Mix all marinade ingredients.
• Pierce the steaks all over, on both sides.
• Pour over marinade, cover with plastic wrap and refrigerate over night.
• Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
• Will keep for up to 4 days in the fridge.
• About an hour before grilling the meat remove the steaks from the refrigerator.
• Preheat the oven to 300 degrees.
• Remove meat from marinade and pat dry with paper towels.
• Season lightly with salt and pepper.
• Cook over hot coals with mesquite until done to your liking.
• Set the meat aside and cover loosely with foil to keep warm.
• Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
• Only enough to make them pliable.
• Place 2 pieces of cheese on each tortilla, fold in half.
• Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
• To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
• Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
• Fill the tortillas and enjoy.

ROBERT RODRIGUEZ' SIN CITY BREAKFAST TACOS

Steps:

• 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.

MEXICAN - SIZZLING STEAK TACOS

Steps:

• Heat oil in heavy large skillet over medium heat.
• Add the bell pepper and onion and saute until tender, about 5 minutes, then transfer the sauted vegetables to a small bowl.
• Add the steak to the same skillet and cook until no longer pink, about 2 minutes.
• Next add the jalapeño, cumin, chili powder, salt and pepper to taste and transfer the meat to a heated bowl.
• In a medium sized bowl combine the corn, tomatoes, avocado, cilantro, vinegar, and oil, set aside until needed.
• Warm the tortillas over a gas flame or electric burner until they begin to color, then transfer to a napkin-lined basket.
• Put everything on the table and enjoy!

AUTHENTIC MEXICAN BREAKFAST TACOS

Steps:

• Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
• Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
• Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
• Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

SOUTHWESTERN BREAKFAST TACOS

Steps:

• Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
• Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes.
• Divide scrambled eggs, Cheddar cheese, and sausage mixture between tortillas.