Robert Rodriguez Sin City Breakfast Tacos Recipes

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:

• TORTILLAS • Mix flour, salt, baking power and lard • Crumble together until coarse (like corn meal) • Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound. • Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic • Break dough up into 8-10 golf ball sized balls • Dampen cloth with warm water and let cloth sit on dough for 20 minutes. (This is a good time to prepare and cook the eggs see below ) • Pre-heat pan medium-high • Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer. POTATO EGGS • Peel 2 medium potatoes, chop • Fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper. • Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries. • Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks). VEGGIE EGGS • Dice corn tortillas • Dice tomato, onion, jalapeno • Use oil to fry up corn tortillas, remove and drain, add salt and pepper • Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.