Nogales Breakfast Tacos Recipes

Steps:

• Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
• Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

Steps:

• Mix all marinade ingredients.
• Pierce the steaks all over, on both sides.
• Pour over marinade, cover with plastic wrap and refrigerate over night.
• Lime pickled red onions: Mix all the ingredients and let marinate for at least 3 hours at room temperature.
• Will keep for up to 4 days in the fridge.
• About an hour before grilling the meat remove the steaks from the refrigerator.
• Preheat the oven to 300 degrees.
• Remove meat from marinade and pat dry with paper towels.
• Season lightly with salt and pepper.
• Cook over hot coals with mesquite until done to your liking.
• Set the meat aside and cover loosely with foil to keep warm.
• Briefly heat each tortilla, either over the direct heat of the grill or in a heavy skillet.
• Only enough to make them pliable.
• Place 2 pieces of cheese on each tortilla, fold in half.
• Wrap these (about 6 each) in foil and place in the preheated oven just long enough to barely melt the cheese, approximately 20 minutes.
• To serve, cut the steaks against the grain into strips 3 to 4 inches long and about 1/4" thick.
• Set out the fire roasted chiles, pickled onions, tortilla/cheese setups, guacamole and salsa.
• Fill the tortillas and enjoy.

Steps:

• Cook nopalitos in boiling water 10 minutes. Drain.
• Combine eggs and next 4 ingredients stir well with a whisk.
• Heat butter and oil in skillet over medium heat.
• Add the onion and garlic and sauté 2 minutes or until tender.
• Add the egg mixture, and cook until bottom begins to set, stirring gently to scramble.
• Stir in the tomato and nopalitos, and cook 1 minute.
• Wrap tortillas in foil and place in 325 degree oven for about 5 minutes.
• Spoon about 1/2 cup egg mixture onto each tortilla.
• Sprinkle evenly with minced cilantro, and fold in half.

Steps:

• Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
• Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
• Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
• Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

Steps:

• fry tortillas in oil until golden and crisp.
• remove from oil and salt immediately.
• pan fry bacon.
• scrambel eggs.
• add to the eggs:.
• tomato.
• onions.
• place bacon in tortilla.
• then add:.
• black beans.
• eggs.
• cheese.
• avocado.
• cilantro.
• salsa fresco.
• serve with : lime wedges and mexican sour cream.

Steps:

• Set out bowls containing the fillings, cheese, salsa and cilantro.
• Each person builds their own taco by placing the fillings of their choice in the center of the tortilla, and topping it with cheese, salsa and a little cilantro.
• Fold the taco and eat as is, or if you prefer, fold the filled tortilla and spread some butter on the top half of the folded tortilla and place under the broiler a few minutes to"crisp" the top a bit and melt the cheese inside.
• One of my favorites is scrambled eggs, bacon, cheese, salsa and cilantro.
• Potato, egg and cheese with salsa tacos are popular in my household, too.

Steps:

• Brush large nonstick skillet with olive or vegetable oil. Char tortillas over gas flame or directly on electric burner until blackened in spots, turning with tongs. Arrange tortillas in single layer in skillet. Sprinkle each tortilla with 1/4 cup grated cheese and set aside.
• Whisk eggs and 2 tablespoons cilantro in medium bowl.
• Season with salt and pepper.
• Sauté chorizo sausage in heavy medium nonstick skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes.
• Add green onions and sauté 2 minutes.
• Add egg mixture and stir until very softly set, about 1 minute.
• Remove egg mixture from heat.
• Cook tortillas in skillet over high heat until beginning to crisp on bottom, but still soft and pliable, about 1 minute. Divide egg mixture among tortillas and sprinkle with remaining 2 tablespoons cilantro. Fold each tortilla in half.
• Serve with sour cream and hot sauce, if desired.

Steps:

• Note: Tortilla recipe yields 8-10.
• FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
• Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
• Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
• Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
• Divide the dough up into 8-10 balls and arrange on a baking sheet.
• Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
• TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
• Season potatoes with salt and pepper to taste.
• Transfer potatoes to a paper towel lined plate.
• In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
• In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
• Set corn tortilla strips aside on a paper towel lined plate and drain.
• Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
• Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
• Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
• Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
• Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
• Continue cooking all the flour tortillas in the same manner.
• Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
• To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
• Important note: Servings are estimated.

Steps:

• Toast tortillas on stovetop over medium flame.
• Set out bowls containing the fillings: eggs, cheese, Pico de Gallo, cilantro, and lime.
• Build taco by placing the eggs in first and topping it with cheese, Pico de Gallo, and cilantro, adding a squeeze of lime to taste.

Steps:

• Pre-heat oven to 180C / 350F and pop in the taco shells for around 7 minutes to warm up.
• Melt butter in a saucepan over medium heat.
• Break eggs into saucepan and add milk.
• Stir often with a fork until some clumps of egg are just starting to form.
• Add taco sauce and ham. Continue stirring until eggs are fairly firm but still moist.
• Fill taco shell with mixture and optionally cheese and tomato slices. You may have a little liquid left at the bottom of the saucepan so use a spoon to fill the tacos to avoid getting too much liquid in them.