Sin City Breakfast Tacos Food

ROBERT RODRIGUEZ' SIN CITY BREAKFAST TACOS

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.

PANCAKE BREAKFAST TACOS

Steps:

• Preheat oven to 200 degrees.
• In a medium bowl, whisk to combine Bisquick, milk, and eggs.
• Preheat a large nonstick pan or griddle over medium heat. Grease surface with one teaspoon butter.
• Add ⅓ cup pancake batter to pan or griddle, and let cook until bubbles form and the underside is golden brown, about 3 minutes.
• Flip, and let cook an additional 1-2 minutes.
• Remove pancake to a baking sheet, top with a slice of cheese, and transfer to oven to keep warm.
• Repeat with remaining batter, replenishing butter as necessary between batches. You should have 6 pancakes.
• Wipe out skillet or griddle. Increase heat to medium-high and grease with 1 teaspoon butter. Crack eggs, 1-2 at a time, into skillet, and let cook until whites are set and edges are golden brown, about 3 minutes.
• Season with salt and pepper.
• Remove to a platter or baking sheet.
• Repeat with remaining eggs, replenishing butter as necessary.
• Construct breakfast tacos: Divide eggs, chorizo, and sliced scallions among pancakes. Gently fold in half, sprinkle eggs with cayenne pepper, drizzle with maple syrup, and serve immediately.