Legally Eating

Texas is the mecca for tacos. OK, yeah, Mexico does a pretty decent job, but here in Texas, we’ve figured out a way to have tacos like Pizza Rolls: in the morning, in the evening, and at suppertime. Lunch, too. Stupid Pizza Roll jingle writers.

Yes. Breakfast tacos. When, upon my first visit to Austin in March, I heard of the breakfast taco frenzy, I just imagined those gross breakfast burritos from Taco Bell in taco form. And kinda threw up a little in my mouth. But I figured I’d have to get over my mouthvomit and myself and see what all the fuss was about.

The fuss is about something fuss-worthy. Portable little pockets of TexMex fancy goodness. Well, maybe not fancy, but definitely goodness. The best part is that they’re totally customizable, based on just how savory you want to get for breakfast. Still haven’t whipped a more traditional sweet breakfast taco, but I’m gonna go for it one day. Eggs and American sausage and maple syrup topped with some French toast crumbs? Maybe? A buttered tortilla sprinkled with cinnamon? Dare I dream?

Moving on, I visited the best place EVER yesterday–Fiesta, of course–and stocked up on all my breakfast taco needs. I literally bought a dozen eggs, bag of shredded cheese, a long tube of fresh chorizo, pack of turkey bacon, loads of vegetables, water holder thingy.. lots of other stuff I don’t remember.. and it was twenty bucks. Should be illegal. But please no! Don’t be illegal! Fiesta, I love you. I love you, Fiesta.

Anyway, this morning I’d been on the phone with the boy talking about how bacon is a gift sent from God, so I had to make some bacon breakfast tacos, of course, then brag to him about how good they were.

Check out the fantastic hot pink egg carton next to my chopped bacon:

Breakfast tacos are ridiculously easy, and, as I mentioned before, you can really customize. I’m particularly fond of onions and cilantro and salsa, so, after frying my turkey bacon up (Gotta keep that girlish figure, you know), I dumped in the beaten eggs with some chopped white onion, cilantro, and salsa. After all scrambled up, I plopped the mix in two warmed tortillas, topped with some totally American colby shredded cheese, melted that a bit, and topped with some more salsa, for a nice cold contrast.

Tomorrow I’m working with the fresh chorizo (That cost me a whopping ONE DOLLAR at Fiesta. Unheard of.), but you can use American pork sausage, too, or diced potatoes. I’m a sucker for those weird cheesy fiesta potatoes at Taco Bell that may or may not be actual potatoes, so I’m going to try and copycat the general taste of those and throw them in at some point. You can throw in fresh jalapeños or serranos, top with chopped avocado, fresh cilantro, sliced green onions, whatever. Maybe blend together some avocado and crema fresca or sour cream and spread that on the sides of the tortilla. Go crazy! Go wild! Show those breakfast tacos who’s boss. The only generally accepted rule of breakfast tacos is that they typically include eggs and.. tortillas, but whether they be flour or corn is up to you. I used to be crazy about corn tortillas, but I’m enjoying the smooth chewiness of flour breakfast tacos right now.

All the breakfast taco junk leftover in the pan:

I’m planning on taking full advantage of the awesome Mexican produce section at Fiesta and plan on working with nopales soon, but may whip together a sweet fruit breakfast taco tomorrow for funzies.. I’m thinking mango and red tuna? Maybe? We’ll see. Either way, if it sucks, it’s like a grand total of $0.55 lost. Did I mention how much I love Fiesta?