Best Breakfast Tacos

Best Breakfast Tacos
Contributor
Best Breakfast Tacos
Arthur Bovino

Best Breakfast Tacos

They're simple, and yet so many fail so often to allow these simple breakfast standbys to really stand out. Smooth refried beans, steamed flour tortillas, chorizo, cheese, and crunchy fried potatoes — that's it. If you want to gussy them up, whip up a batch of fresh simple salsa and guac, or add some scrambled egg. If you don't have time to make your own refried beans, get a can of refried beans and doctor them up with a diced onion, hot sauce, water, and a handful of cheese to make them even tastier. Great in the mornings with kids, or for hangovers if you're still acting like one, and a quick savory dish if you're setting out to have breakfast for dinner.

Click here to see Fall in Love with Breakfast Again — at Dinner.

4
Servings
353
Calories Per Serving
Deliver Ingredients

Notes

*Note: If you didn't have time to soak and cook beans the night before, hey, grab a can of refried beans and doctor them up the same way with a bit of water to loosen them up, onions, cheese, hot sauce, and salt and pepper. 

Ingredients

  • 3 Tablespoons lard or bacon fat
  • 3 cloves garlic, crushed
  • 3 Cups cooked beans*
  • Salt and pepper, to taste
  • 1 onion, minced
  • 2 Cups shredded Cheddar or Mexican cheese blend
  • Dash of hot sauce
  • Vegetable oil
  • 4 chorizo sausages
  • 10 baby potatoes, sliced about 1/4-inch thick
  • Simple Salsa, to taste
  • Flour tortillas, for serving

Directions

Heat the lard or bacon fat in a medium-sized pot, add the crushed garlic, sweat it, and then add the beans and enough water to cover them. When they come to a simmer, use a potato masher to get a smooth consistency (unless you like them chunky).

Add the onion, cheese, hot sauce, and season with salt and pepper, to taste. Cook for about 10 minutes.

Heat some vegetable oil in a pan over low heat. Remove the chorizo casings and crumble the sausage into the pan. Bring a pot of salted water to a boil over high heat. Parboil the potatoes until tender, for about 3 minutes. Drain and dry thoroughly with paper towels.

Fill a deep pot or fryer about 1/3 full with oil and heat to 380 degrees. Line a bowl with paper towels. Fry the potatoes until they float and turn brown and crispy on the outside but feel a bit hollow and soft inside, about 4-5 minutes, drain, and toss in the bowl with salt. 

Steam the tortillas (between wet paper towels in the microwave if you have to). Layer the beans, chorizo, and potatoes inside down the center. Top with salsa, guacamole, and shredded cheese, roll it all up, and scarf it down.

Nutritional Facts

Total Fat
13g
19%
Sugar
8g
9%
Saturated Fat
6g
25%
Cholesterol
45mg
15%
Carbohydrate, by difference
35g
27%
Protein
25g
54%
Vitamin A, RAE
185µg
26%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
627mg
63%
Choline, total
51mg
12%
Fiber, total dietary
7g
28%
Iron, Fe
4mg
22%
Magnesium, Mg
30mg
9%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
957mg
100%
Selenium, Se
18µg
33%
Sodium, Na
1617mg
100%
Water
70g
3%
Zinc, Zn
3mg
38%

Breakfast Shopping Tip

What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.

Breakfast Cooking Tip

In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.