Tacos de Huevo Tocino y Papa
When I lived in California, I wasn’t really a fan of Mexican food, probably because it was too hot for my untrained taste buds, but these breakfast tacos I definitely could get into. Lots of egg, bacon, potato, avocado, and queso fresco heaped on a hot flour tortilla.
Back in the day, I topped them with a few drops of salsa. Now it’s with a few generous spoonfuls. Two tacos will hold you through to lunchtime. They’re really filling, and delish of course.
How to Make
Ingredients:
Start by gathering your ingredients. All are pantry staples.
- 8 eggs
- 8 strips of bacon
- 2 white potatoes
- 6 ounces of queso fresco
- 2 avocados
- 1 red onion
- 8 flour tortillas
- your favorite salsa
Dice the bacon and fry it over medium heat until nicely browned. Once it is browned, remove and set aside.
Peel and dice the potatoes. Cook in the fat that remains in the pan from frying the bacon.
Once the potatoes have browned, add the bacon back into the pan.
Beat the eggs and pour them into the pan. When they start to set, turn the eggs until they are just cooked through. Break up the eggs with a spatula.
While the eggs are cooking. Heat the flour tortillas in a dry pan until they start to puff up and brown. Some people I know, heat their flour tortillas in the microwave which is not the ideal way to warm tortillas. Don’t do it.
You want to heat them in a pan. Lightly browning them makes the flavor authentic and the texture is far superior. Microwaving gives them a mushy chewy texture.
To Serve
Spoon the cooked potatoes, bacon and eggs onto a hot flour tortilla. Top with crumbled queso fresco, diced red onion, 2 or 3 slices of avocado, and a few spoonfuls of your favorite salsa. We recommend these: salsa verde, restaurant salsa, salsa roja, or the habanero salsa if you like it hot.
Bacon Egg Potato Breakfast Tacos Recipe
Ingredients
- 8 eggs
- 8 strips bacon
- 2 white potatoes the waxy type
- 1 red onion
- 1 teaspoon salt
- 6 ozs. queso fresco a mild fresh crumbly cheese
- 2 avocados
- 8 flour tortillas
- 2 cups of your favorite salsa
Instructions
Preparation
- Dice the bacon and fry it over medium heat until nicely browned. Once it is browned, remove and set aside.
- Peel and dice the potatoes. Cook in the fat that remains in the pan from frying the bacon.
- Once the potatoes have browned, add the bacon back into the pan.
- Beat the eggs and pour them into the pan. When they start to set, turn the eggs until they are just cooked through. Break up the eggs with a spatula.
- While the eggs are cooking. Heat the flour tortillas in a pan until they start to puff up and brown.
Serving
- Spoon the cooked potatoes, bacon and eggs onto a flour tortilla.
- Top with crumbled queso fresco, diced red onion, 2 or 3 slices of avocado, and a few spoonfuls of your favorite salsa.
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