Tex Mex Street Breakfast Taco Sallye Recipes
HARD-SHELL TEX-MEX TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 tacos
Number Of Ingredients 17
Steps:
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.
TEX-MEX BREAKFAST TACOS
For a healthy and flavorful start to the day, scramble up some egg whites and put these tasty tacos together in just 10 minutes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 9
Steps:
- In a bowl, whisk together egg whites and 2 tablespoons water; season with salt and pepper. In a nonstick skillet, heat oil over medium. Add egg mixture; cook, stirring with a heatproof rubber spatula, just until set, 2 to 3 minutes.
- Wrap stacked tortillas in a damp paper towel; microwave on high for 10 seconds. Dividing evenly, top one half of each tortilla with eggs, salsa, avocado, and scallions. Sprinkle with lime juice, and if desired, top with cilantro; fold and serve.
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- Preheat the oven to 425°F. Toss the sweet potatoes with a couple glugs of olive oil and season with a generous pinch of salt. Spread them out on a baking sheet and bake for 20 minutes, tossing them halfway through. While they bake, toss the kale with a little more olive oil and salt and add it to the sweet potatoes at the 20-minute mark. Let cook together for about 10 more minutes. The sweet potatoes should be cooked through and nicely browned and the kale should be gently wilted and somewhat crispy throughout. Remove from the oven and set aside.
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- Add 1 tablespoon oil to a large non-stick skillet and heat over medium-high heat. Add chorizo to skillet, breaking it up with a wooden or heat-proof spatula. Stir and cook until no longer pink, about 8 minutes. Remove chorizo to a plate and wipe skillet with a paper towel.
- Return skillet to stove over low-medium heat. Add tortillas one at a time to dry skillet and heat until slightly browned and slightly toasted. Turn and brown the other side. Once browned, lay them out side-by-side on a baking sheet. Set aside.This is an optional step. It adds flavor and presentation.
- Sprinkle cooked chorizo over the top of each tortilla. You can store any leftover chorizo in an airtight container in the refrigerator to use as you desire.
- Then, turn heat to low and add butter to skillet. Once butter is melted, carefully crack 5 eggs into skillet. See notes below for a tip to help prevent egg whites from spreading. Cover eggs and cook until the yolks are set to your liking, about 4 minutes for a runny yolk and 6-7 minutes for a set yolk. Carefully place one egg on top of the chorizo on each tortilla.Repeat with remaining 5 eggs.
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