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Austin Breakfast Tacos

Source of Recipe

From "An Unapologetic Cookbook" by Joshua Weissman


Recipe Introduction

"Breakfast tacos and Austin, Texas, are entirely synonymous. I realized that very quickly when I moved there. There are so many variations and arguments about which is the best breakfast taco. Pretty much if you don't start your day at least two to three times a week with eggs, bacon, and cheese nestled in a lightly charred warm tortilla, then chances are you don't live in Austin. This is an homage to that quintessential breakfast."

List of Ingredients

◦ 8 slices uncooked thick-cut bacon
◦ 3 tablespoons unsalted butter
◦ 8 to 10 large eggs
◦ Kosher salt and freshly cracked black pepper, to taste
◦ 8 taco-sized flour tortillas or corn tortillas
◦ ⅓ cup crumbled cotija cheese
◦ Cilantro leaves, for garnish
◦ Jalape�o Salsa (recipe follows), to serve


Recipe

Line a baking sheet with foil, and arrange the bacon in an even layer on top. Place in a cold oven, and set the oven to 420� F. Roast the bacon for 20 minutes, or until nicely browned, crispy, and cooked through. Remove the bacon, and let it drain and cool on paper towels.

In a large, nonstick skillet, heat the butter over medium heat. In a large bowl, whisk the eggs until thoroughly combined. Once the butter is melted and bubbling, add the eggs to the skillet. Constantly stir the eggs, scrambling together the cooked egg with the uncooked egg. Just before the eggs are fully cooked, remove the skillet from the heat. Continue stirring until the eggs are just barely set together and cooked but not rubbery. Season to taste with salt and pepper.

Heat a medium skillet over medium-high heat. Once hot, working one at a time, very lightly char the tortillas on both sides. If the pan is hot enough, this should take 20 to 25 seconds per side. Turn the heat down if they're charring too quickly. To assemble the tacos, in the center of each charred tortilla, add a scoop of the scrambled eggs, followed by a strip of cooked bacon, crumbled cotija, cilantro leaves, and jalape�o salsa. Fold as a taco, and serve immediately with more salsa to dip.

Makes 8






❧ Jalape�o Salsa:

"Sure, sure, we all know the classic red salsa. It's usually a medium- or mild-tasting salsa, and, in my opinion, overused. Don't you get tired of that taste? Don't you want something that will take you to a level you never thought possible? Okay, maybe you don't, but chances are you don't because you either don't like spicy food, or you just need to *experience* the truth. You'll love this smooth, jalape�o-y, garlicky sauce."

◦ 1 � pounds jalape�os
◦ 9 cloves garlic (7 cloves thinly sliced and 2 cloves whole), divided
◦ � cup neutral-tasting oil
◦ Juice of 1 lime
◦ Kosher salt, to taste

With a blow torch or gas burner, char the jalape�os until all sides are completely charred. As you're working, place the charred jalape�os in a heatproof container, cover, and let steam.

In a small pot, add the 7 cloves of sliced garlic. Cover with the oil, set over medium heat, and cook until slightly toasted. Then strain the garlic and oil through a fine-mesh strainer into a small container.

Using paper towels, remove the charred skins from the steamed jalape�os. Discard the stems, and place the jalape�os into a blender. To the blender, add the toasted garlic cloves and the remaining 2 raw garlic cloves, along with the juice of one lime. Blend on high speed until smooth, adding a splash of water if needed to loosen. Then, while the motor is running on high, slowly stream in the garlic oil until emulsified. Season to taste with salt. Enjoy or store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 1 � cups