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. 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.
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. Read about the History of Tortillas and Tacos.
Breakfast Tacos and Burritos Recipe:
Source: Photo from Kraft Foods