from Kraft Foods
Breakfast tacos or burritos are available
at many restaurants across Texas and the Southwest. The breakfast taco
is a fried tortilla that is rolled and stuffed with a mixture of
seasoned meat, eggs, or cheese, and other ingredients such as onions and
salsa. Much like sandwiches, these tacos can be as simple or complex as
imagination allows. they are served for breakfast, lunch, or dinner, and
they have gone mainstream to meet demands.
The tortilla, a
thin, round bread made of corn or wheat flour, is the basis of many
southwestern dishes. It is the plate and spoon at Mexican-American meals, used
to layer and wrap other ingredients or to scoop up food. Corn tortillas
were made long before European settlers introduced wheat flour to the New World.
they were a traditional food among southwestern Indian tribes, created as a way
to preserve their harvested corn kernels from one season to the next. According
to a Mayan legend, a peasant of ancient times invented tortillas for his hungry
king. Flour tortillas are the foundation of Mexican border cooking and a relatively recent import.
their popularity was driven by the low cost of inferior grades of flour provided
to border markets and by their ability to keep and ship well.
Taqueria or taco
trucks are found throughout the West and southwest. there are two kinds of taco
trucks: traveling trucks that cruise around neighborhoods and business areas,
and non-cruising trucks parked permanently in lots.
Read about the
History of Tortillas & Tacos.
Learn all about
Eggs and how to cook them, and for more great brunch ideas, check out my
Brunch and Breakfast Recipes.
Breakfast Tacos - Breakfast Burritos Recipe:
Brunch and Breakfast
Yields: 6 servings
Prep time: 15 min
Cook time: 20 min
6 flour or corn tortillas*
2 tablespoons butter
1/4 teaspoon ground cumin
1/2 cup prepared salsa or make your own
1 1/2 cups shredded Cheddar cheese, divided
* You may use purchased flour or corn tortillas.
How To Make Corn Tortillas and/or
Preheat oven to 350 degrees F.
Wrap stacked flour or corn tortillas in aluminum foil and heat in oven 15 minutes or until hot. To
microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
In a large frying pan over medium heat, melt butter. Add onion, garlic, and cumin; sauté until onion is soft. Pour
in beaten eggs and 1/4 cup salsa; scramble egg mixture until eggs are thickened and no visible liquid remains; remove from heat.
Remove tortillas from oven. Using tortillas, one at a time (keep tortillas covered as you work with them), spoon
scrambled egg mixture into center of each tortilla; sprinkle with approximately
3 tablespoons of cheddar cheese. Fold tortillas and serve with remaining salsa And Cheddar cheese.
Makes 6 servings.