Breakfast Taco Bar with Homemade Chipotle Salsa
I’m going to state the obvious, tacos are always a good idea and while this part may shock some people - they are appropriate at all times of day. Tacos in the morning may sound strange, but for Texans breakfast tacos are a way of life. Texans are serious about their breakfast tacos; according to my Texan sources, they MUST be served on flour tortillas. With this breakfast taco bar, everyone can make their favorite combinations of cheesy slow-scrambled eggs, bacon, breakfast sausage, crispy breakfast potatoes, green chilies, and homemade smoky chipotle salsa. Get some friends together, make some breakfast tacos and perhaps drink some beermosas (or regular mimosas if you prefer).
For the Chipotle Salsa:
½ medium yellow onion, peeled
1 jalapeño, seeds and membrane removed
1 (14.5 ounce) can diced fire roasted tomatoes
½ cup fresh cilantro
2 chipotle peppers in adobo sauce, plus 1 teaspoon adobo sauce
juice from 1 lemon
2 teaspoons kosher salt
3 Roma tomatoes, quartered
For the tacos:
1 pound thick-cut bacon
½ pound breakfast sausage, without casings
1 pound russet potatoes, about 1 large russet potato, peeled and diced
1 tablespoon white vinegar
½ yellow onion, diced
3 tablespoons vegetable oil
kosher salt, as needed
ground black pepper, as needed
8 small flour tortillas
8 large eggs
2 tablespoons heavy cream
2 tablespoons unsalted butter, cut into cubes
½ cup grated sharp cheddar cheese
2 tablespoons diced canned green chilies
1 tablespoon chopped cilantro, for garnish
For the chipotle salsa:
Place the onion, jalapeño, fire roasted tomatoes, cilantro and chili peppers and adobo sauce in a blender or food processor and puree until smooth, about 30 seconds. Add the quartered tomatoes and continue to blend for another 10 seconds, so the tomatoes are still slightly chunky. Season with lemon juice and salt. Store refrigerated in an airtight container for up to two weeks.
For the breakfast tacos:
Preheat the oven to 400º. Lay the bacon out in a single layer on an aluminum foil-lined baking sheet. Bake the bacon until crispy and golden brown, about 15 minutes. Remove to a paper towel-lined plate to cool then crumble the bacon.
Heat a small sauté pan over medium heat. Add the breakfast sausage and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove and set aside, covered in a bowl until ready to use.
Add the diced potatoes to a bowl of cool water and vinegar. Drain and pat the potatoes dry with paper towels. In a large non-stick skillet over medium heat add the oil and heat through. Add the onions and potatoes and cook, stirring occasionally, until the potatoes are golden brown and crispy on all sides, about 15 minutes. Season with salt and pepper and remove to a medium serving bowl.
Preheat the oven to 200º and warm the tortillas on a baking sheet for about 10 minutes.
In a large mixing bowl, whisk together the eggs and heavy cream until the eggs fall in ribbons. Heat a large skillet over low heat, add the butter and allow to melt. Add the eggs and let sit for a second and season with kosher salt. Use a rubber spatula to move the eggs from side to side while also scraping the sides constantly. It will take some patience but after about 10 minutes the eggs will begin to form curdles. Continue to cook, stirring constantly, until the eggs are just set, about 5 minutes. Stir in the cheese then remove the eggs from the pan to a medium serving bowl.
For serving: Arrange all of the breakfast taco bar ingredients on a table with serving spoons and let people make their own tacos. If you choose to serve them already assembled then spoon some of the eggs onto a warmed tortilla and top with desired toppings, sausage, bacon, green chilies, potatoes, and cilantro.
Makes 8 Breakfast Tacos.