I grew up eating breakfast tacos. Notice I did not refer to these as breakfast “burritos.” You won’t find vegetables in these. They are not some sort of fancy omelet in a flour tortilla. They are typically leftovers and eggs wrapped in a warm flour tortilla. They usually consist of some combination of the following : Meat (carnitas, chorizo, bacon, brisket, carne guisada), beans (usually refried), cheese (usually grated cheddar), potatoes, and eggs (scrambled).
In San Antonio, where I spent my early years, breakfast tacos are more popular than donuts. There are places you can pick up a dozen for work (you’ll always get brownie points for this). My favorite little taco place (read: hole in the wall) has housemade flour tortillas and a seemingly endless variety of fillings for your taco. My favorite: bean, egg and bacon.
Thousand Oaks Breakfast Tacos
Refried Beans (mine were pinto, that I pureed, then reheated in bacon drippings and seasoned with chili powder and ground cumin)
Scrambled Eggs (I used Holistic Acres)
Slices of meaty fried bacon (mine was Neuske’s)
Small (not burrito sized, y’all) flour tortillas (I heat mine directly over my gas burners on the stove. Use tongs if you must, but I’ve got asbestos fingers and do it by touch, flipping and rotating until they bubble).
Assemble your taco with a base of beans, a spoonful of egg and a slice of bacon. Fold in half as you would a soft taco. Nothing more complicated than that. Serve with hot sauce or pico de gallo. This morning I didn’t have salsa so I used Sriracha for the heat.
Playlist included Give Back the Key to My Heart, by San Antonio boy, Doug Sahm.
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