Do you like breakfast tacos?
Do you like when people look at you and say, "Wow! You really NAILED-it!"?
If you answered yes to both questions, then you should make these breakfast tacos (note: these are tacos, not burritos).
Ingredients:
1 Pound Breakfast Sausage, Cooked (I prefer Jimmy Dean. Nailed-it alert! Key is to ensure it is fresh and loose meat, i.e. not in casings. Italian sausage can be used, but will not completely nail-it)
6 Slices Smoked Bacon, Cooked and Chopped
2 Cloves of Garlic, Minced
2 Small White Potatoes, Chopped into small cubes (you can also use red or russet potatoes)
1 Small White or Yellow Onion, Chopped
1 Small Red Bell Pepper, Chopped (you can also use green or yellow bell pepper or poblano pepper)
1 Large Jalapeño, Chopped
1/2 Cup Cilantro, Chopped
1 Tablespoon of Chili Powder (preferably of Mexican variety. Nailed-it alert! I like Fiesta brand. See link.)
1 Teaspoon of Cumin (preferably of Mexican variety. Nailed-it alert! I like Fiesta brand. See link.)
1 Teaspoon of Oregano (preferably of Mexican variety. Nailed-it alert! I like Fiesta brand. See link.)
1/2 Teaspoon of Black Pepper
1/2 Teaspoon of Salt
4 Eggs, Beaten
2 Cups Sharp Cheddar Cheese, Shredded (you can use Longhorn or Colby Jack, just ensure it is yellow)
8 Flour Tortillas, Taco Size, i.e. 4.5" or 6" (Nailed-it alert! you must use flour. No exceptions on this)
Salsa (Nailed-it alert! preferably super fresh salsa, but you can use whatever you like)
Instructions:
Bring a medium size skillet (with coordinating lid) to medium-high heat. Cook sausage until done. While meat is cooking combine all spices (chili powder, cumin, oregano, black pepper and salt) into a small bowl. Remove cooked sausage from pan, transfer to a paper towel (grease should remain in pan) and allow to cool. Cook bacon until crisp. Remove cooked bacon from pan, transfer to a paper towel (grease should remain in pan) and allow to cool. Bring remaining grease to medium-high heat. Add minced garlic and cook until slightly browned. Add chopped potatoes and cook until just slightly browned and crisp (roughly 5 to 10 minutes, depending on how small they are cut). While potatoes are cooking, chop cooked bacon, set aside. Once potatoes are cooked (slightly browned and crisp), add chopped onion, chopped bell pepper, jalapeño and spice mixture. Cook mixture until vegetables are slightly translucent, but still crisp. Add sausage and chopped bacon. Mix throughout. Add beaten eggs, cooking until done, and ensuring an even distribution throughout the taco mixture (Nailed-it alert! Be sure not to stir the eggs too much in order to allow them to cook instead of dissipating throughout the mixture. Eggs should be in visible, small chunks). Once eggs are done, top the mixture first with grated cheese and then with chopped cilantro. Cover with lid and allow cheese to completely melt. Heat flour tortillas thoroughly. Nailed-it alert! A tortilla warmer is ideal. But if you do not have one, then there are two, perfectly acceptable alternatives: one) heat directly over gas burner [this will slightly char the tortillas which can be nice] or two) wrap all tortillas in foil and heat in 350˚ oven. To serve: spoon taco mixture into a warm tortilla, top with salsa, and then immediately welcome everyone to NAILED-it!
Serves roughly 4 people (two tacos per person).