Breakfast Tacos

Delicious breakfast tacos done right - The EGGIf you live in Texas than you know all about the Tex-Mex staples… Breakfast Tacos and Queso. Sometimes they can even be served together, but both stand strong on their own. I have friends (ok one friend) who considers Queso a suitable meal for dinner… Her husband does not agree. Personally, I have an interesting relationship with both of these foods. Although I was not raised in Texas and did not arrive until I was 18, I still feel as though I have always known about them. It’s sort of similar to nobody every having the “sex” talk with me, I just always knew where babies came from… I’m weird I know. Anyway, when it came to Queso I was unaware of the geographic disconnect until my aunt came to visit me and was amazed at the thought of melted cheese in a bowl suitable for chip dipping. Like I said, I thought everyone just knew about it. I was further stunned when I went home for Christmas and my uncle brought Queso as an appetizer. I remember everyone crowding around in awe and him explaining how he mixed Velveeta and ground beef together to make a clogged artery waiting to happen. The only thing I could think of was, “Well fist of all you made it wrong… Where’s the Rotel?”  You wouldn’t think there was a way to screw up melted cheese, but trust me there is. Breakfast Tacos are definitely along the same lines. While the name is pretty descriptive (one would imagine its a tortilla filled scrambled eggs and such), it still is not common on the west coast and is definitely possible to do wrong. Texas is by far the best place to get Breakfast Tacos, specifically Maria’s Taco Express in Austin, but that’s just my humble opinion. I think I make a pretty mean breakfast taco as well, but again that’s just my not so HUMBLE opinion.

Ingredients

  • 2 Tablespoons Olive oil
  • 1 small white onion, finely chopped (color is not super important – use whatever you have on hand or prefer)
  • 1 jalapeño, stemmed, seeded, and finely chopped
  • 1 plum tomato, seeded, and finely chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. thinly sliced cilantro leaves
  • 8 eggs, lightly beaten
  • 6 slices of bacon (or whatever meat you choose, sausage, chorizo, etc.)
  • Avocado (optional)
  • Salsa/Hot Sauce (optional)
  • Cheese (optional)

Directions

  1. Cook bacon and chop bacon (I cook mine in the oven at 400 degrees – Add bacon to cold oven and cook for about 20 minutes)
  2. Heat oil in a 12″ skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook, stirring, until soft.
  3. Reduce heat a tad – (don’t want to burn the eggs)
  4. Add cilantro and chopped bacon to the egg mixture and add to the pan, folding eggs over in large curds occasionally, until cooked through.
  5. Serve on warm flour tortillas with plenty of fixings (avocado, salsa, hot sauce, cheese, cilantro, etc.)

NOTES: To warm tortillas perfectly wrap them in a damp dish towel and heat in the microwave for 3-4 minutes at 50%. 

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Atomic Buffalo Turds

Fiesta Bridal Shower ~ via The EGGLast month I went to one of my best friend’s engagement party in California. I was asked to bring an appetizer, but not just any appetizer. They requested the little smokies wrapped in bacon. I am not much of a meat lover so these sounded totally boring to me. I am, however, a heat lover, so when I saw the recipe for bacon wrapped little smokies laying on a bed of spicy cream cheese stuffed inside of a jalapeno, I thought those were much more up my alley. Plus it was a fiesta themed engagement party, since they will be getting married in Mexico next year, so I thought the jalapeno version tied in a little better with the whole vibe of the event. They ended up being very easy to make and everyone, except my grandmother, seemed to like them as well. The only drawback of this recipe is the name. Atomic Buffalo Turds. I was slightly embarrassed/sort of excited when I had to tell people what they were called. Some people laughed and others looked at me like I was crazy and very unladylike, which for the most part they were spot on. I am definitely not the most prim and proper of gals, but saying the word turd to my best friend’s future mother-in-law is something I don’t ever want to do again. I still can’t decide if the name is based on what they look like or because of what they do to you if you eat one. Either way I think these poor little guys could use a revisit to the naming factory.

Ingredients

  • 12 fresh Jalapenos (You can use bell pepper for heat haters)
  • 12 slices of bacon
  • 24 little smokies
  • 1 package of room temperature cream cheese
  • 1 cup of grated cheese (I used 4 cheese blend)
  • 1 teaspoon of cayenne pepper
  • 2 shallots minced (I did not have shallots so I used regular onion to taste)

Directions

Atomic Buffalo Turds ~ via The EGGStep 1. Cut jalapenos in half length wise and take out the seeds and membranes. If you do not mind spicy leave some of the membranes in, but remember that your cream cheese filling will have cayenne pepper in it which will  add a kick as well so be careful.

Step 2. Mix together the cream cheese, shredded cheese, minced shallots, and cayenne pepper. Be sure to mix evenly.

Atomic Buffalo Turds ~ via The EGGStep 3. Spoon mixture into the jalapeno.

Atomic Buffalo Turds ~ via The EGGStep 4. Place a little smokey on each jalapeno bed.

Step 5. Cut bacon slices in half and wrap the jalapeno and smokey in bacon half. (Somehow I missed photographing this step, but you get the idea.) you may want to use a toothpick if you are having a hard time keeping the bacon around the jalapeno, but I did not. My bacon stuck pretty well on its own.

Step 6. Bake ABTs for about an hour at a low temperature until bacon is nice and brown. I think I cooked mine at 250 degrees, but others say you can cook them at 425 degrees for 20-30 minutes if you need them done quicker. I wanted my jalapeno to be very tender so I opted for low and slow, but next time I am going to try the higher temperature.

Step 7. Let sit for 5 or 10 minutes. Then stick them with toothpicks and serve.

Atomic Buffalo Turds ~ via The EGGI did not get a great picture of them when it was all said and done, because I was a little preoccupied with the party and the PHOTOBOOTH (see photos below).  All in all, I think they were a hit and so was the party, but next time I think I will jazz up the ABT’s cream cheese filling a little more. Maybe add some garlic powder, cumin, chili powder, or maybe some other herbs and minced veggies. I don’t think you can go wrong with this one.

Congrats Angela and Brock!

photo 4 (6)photo 4 (7)photo 5

Garlic Lime Chicken with Cilantro Corn Relish

Garlic Lime ChickenIngredients

FOR THE MARINADE:
  • 2 boneless skinless chicken breasts
  • 4 whole garlic cloves (crushed)
  • 5 whole limes juiced (about ¼ Cup)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
FOR THE RELISH:
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole fresh jalapeno (seeded and chopped)
  • ¼ cup red bell pepper (diced)
  • ½ cup cilantro (chopped)
  • 1 avocado (cubed)
  • 1 whole lime, juiced (1 lime should give you about 2 tablespoons)
  • ½ teaspoon salt

Directions

  1. Pound the breasts thin for even grilling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.
  2. Place thinned chicken breasts in a large plastic storage bag. Combine marinade ingredients (lime juice, crushed garlic cloves, salt, and black pepper) and pour over chicken. Seal bag and marinate in refrigerator for several hours to overnight. (Personally I do not think you need to do it overnight. In fact I do mine for about 30 minutes to and hour and I think it is perfect.)
  3. Before grilling, combine all corn relish ingredients (corn kernels, chopped jalapeno, diced red bell pepper, cilantro, avocado, lime juice, and salt) in a medium bowl.
  4. Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees. Remove from grill and serve.
  5. For serving, spoon corn relish over each piece of chicken
  • Source: The Pioneer Woman
  • Recipe Yields: 2 servings (This recipe could be stretched to 3 but you will obviously have to add an additional chicken breast)

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