Good call on the refried beans, that totally slipped my mind. That's another ingredient that can take a breakfast taco up a level.The Real Napster said:
I like a good cubed ham and egg with a thin layer of refried beans on a Rosas tortilla.
Homemade breakfast tacos
16,345 Views |
74 Replies |
Last: 2 yr ago by BurnetAggie99
Man I forgot about beans too. It's just my wife and I so opening a can of refried beans (watchout for -someone- saying "mAkE yOuR oWn") for tacos leaves us with a good bit of beans we have to figure out how to use...
Canned refried bean hack... For simple canned refried beans like Rosarita's, mix in 1/4 cup of your favorite salsa during heating... Trust me.
Canned refried bean hack... For simple canned refried beans like Rosarita's, mix in 1/4 cup of your favorite salsa during heating... Trust me.
OMG I love that stuff. I do probably 1-2 habanero pouches a week. I might have my wife grab the 3 other flavors (They are just under 6 bucks, so not cheap, but the Hab is legit).Ag MD 84 said:
Favorite flour tortillas: Guerrero fresqui-ricas ready to cook fajita size. Favorite salsa: Salsa El Gallo, 4 types available, comes in a pouch, from Weslaco,TX. Both available at H-E-B, cost a little bit more, but you can taste the difference.
Bacon Bean Egg and Potato is a messy taco but totally worth it!
Every now and then my family gets me some frozen carne adovada from Golden Pride in Abq.
Now, put that with some twice fried hashbrowns and some cheese on ANY tortilla.
Now, put that with some twice fried hashbrowns and some cheese on ANY tortilla.
Taco shaks are a different animal, the OP talked about gas stations.MichaelJ said:
Ha - I live in Washington state - our Mexican sucks and breakfast tacos are non existent.
That said - I'm from Texas and Houston, and know that the good taco shacks/some of the gas stations are making their tortillas
And sure, there may be a handful that have little mamasita abuela in the back making tortillas, the fact of the matter is that most aren't. They are putting together something fast and cheap because the goal is to get them out the door and make money.
I'll contend that something like a gas station breakfast taco is the epitome of the mentality that simply because it is from XYZ joint, it must automatically be better as a result. Every now and then that's the case, but by in large your local gas station joint is using the cheapest ingredients they can so they can make money and do it fast while getting you out the door fast. It's better to you because you aren't making it, or you think that because a mexican woman made it behind the counter it must automatically be better, etc.
Absolutely nothing wrong with a cheapass gas station breakfast taco that comes off the grill of a very hygiene questionable kitchen. Hell, give me 2 or 3 of them - sausage, bacon and chorizo. Keep the nasty ass beans though. But most aren't "better" outside of how you percieve them for whatever reasons.
Now, a good taco shack or a good taco truck that has somebody that does do the home made stuff...those are a different situation. Because in many cases, at least from my anecdotal observations, they do use better overall ingredients or have some interesting options that you aren't getting at Circle K. But most of those places arent a one pony type of operation and have pretty decent menu selections versus just breakfast tacos.
This is the pinnacle of breakfast taco. Golden Pride #6 Carne Adovado burrito.Moral High Horse said:
Every now and then my family gets me some frozen carne adovada from Golden Pride in Abq.
Now, put that with some twice fried hashbrowns and some cheese on ANY tortilla.
Max Power said:Good call on the refried beans, that totally slipped my mind. That's another ingredient that can take a breakfast taco up a level.The Real Napster said:
I like a good cubed ham and egg with a thin layer of refried beans on a Rosas tortilla.
Depends on the beans. If you're heating them up out of a can, you just ruined your taco. If you have leftovers/pick up a pint from a Mexican joint or make your own, absolutely add them in
Aaaannnd there it is.
I've been using these HEB beans and have really liked them. I wish they'd use a little more comino in them. I've also added salsa at times to take them up a notch. I cut the corner off the bag and squeeze out what I need like toothpaste.
:format(webp)/www.instacart.com/assets/domains/product-image/file/large_36c18579-79f2-441d-bff5-7562d4186108.jpeg)
Calabrian chilis and onions pickled in grenadine for the win.schmellba99 said:
It's a gas station taco, not some ... Bobby Flay dish here.
some have mentioned it, but to me what RUINS a breakfast taco more than a crap tortilla is dry, overcooked eggs.
I would have blue starred before i tried the fried corn tortilla step - I do not like corn tortillas straight out of the pack and still won't eat them uncooked if a flour tortilla is available.
I've thought about getting one of those metal straws and treating those like a Capri sun, those beans are great.
I'll take a homemade corn tortilla over a packaged flour tortilla any day.
Don't forget to season with the pride of West Texas.
You think?500,000ags said:
Lot of overthinking IMO - shortening or lard is going to make the eggs super yellow with a distinct texture and bacon somehow is chewy and crispy when fried with it too.
A can of drained HEB Charro beans, a generous tbls of lard, a cast iron skillet and a potato masher for mashing. Takes all of 4 minutes.FIDO*98* said:Max Power said:Good call on the refried beans, that totally slipped my mind. That's another ingredient that can take a breakfast taco up a level.The Real Napster said:
I like a good cubed ham and egg with a thin layer of refried beans on a Rosas tortilla.
Depends on the beans. If you're heating them up out of a can, you just ruined your taco. If you have leftovers/pick up a pint from a Mexican joint or make your own, absolutely add them in
If you're not using the eggs from a 24 week old red Andalusian Steppe hen ........
Rattler12 said:
]A can of drained HEB Charro beans, a generous tbls of lard, a cast iron skillet and a potato masher for mashing. Takes all of 4 minutes.
For sure. 100% agree that you can take 4 minutes and have something solid vs 10 seconds with a can opener and put ass on your taco
Heres the secret for the perfect bacon for a breakfast taco…add some water to the chopped bacon in the skillet. As it cooks, you'll get the perfect mix of chewy/crispy.
The tortilla used is irrelevant…there I said it.
Mix up the eggs with some salt and let them sit at room temp. Better texture and flavor.
Lastly, if you use potatoes, season the heck out of them.
The tortilla used is irrelevant…there I said it.
Mix up the eggs with some salt and let them sit at room temp. Better texture and flavor.
Lastly, if you use potatoes, season the heck out of them.
Quote:
The tortilla used is irrelevant…there I said it.
Just say you don't know and move on.
AggieFlyboy said:
Heres the secret for the perfect bacon for a breakfast taco…add some water to the chopped bacon in the skillet. As it cooks, you'll get the perfect mix of chewy/crispy.
The tortilla used is irrelevant…there I said it.
Mix up the eggs with some salt and let them sit at room temp. Better texture and flavor.
Lastly, if you use potatoes, season the heck out of them.
You just lost all credibility.
AggieFlyboy said:
The tortilla used is irrelevant…there I said it.
The most wrong thing I've ever read on this board.
Who knew my weekend breakfast tacos were just missing watery bacon, lukewarm eggs, and crappy mission tortillas.
As much as the poster should be dogged about the tortillas, cooking bacon with water is a legit thing. This comes from the Thomas Keller Ad hoc cookbook as well as America's Test Kitchen. Cooking the bacon with a little bit of water allows the fat to render better while not burning the bacon. The water evaporates out, so you're not getting watery bacon. Also, I assume the poster is talking about letting the eggs sit for a few minutes before cooking, which I do as well. I could be wrong though, as the poster thinks there is no difference between Wal-Mart brand tortillas and a fresh homemade one.FancyKetchup14 said:
Who knew my weekend breakfast tacos were just missing watery bacon, lukewarm eggs, and crappy mission tortillas.
AggieFlyboy said:
The tortilla used is irrelevant…there I said it.
I like how we all agreed that was ridiculous.
You guys scared me when it took almost a full page to mention beans.
About a month ago my wife and kids went out of town for a weekend, and I used my short bachelor freedom to throw down on a huge pot of beans. I mashed half and left half whole and vacuum sealed meal-sized packs. So I grab a bag of the mashed on breakfast taco mornings and reheat them in the bacon grease.
That's how I up the ante on my breakfast tacos.
About a month ago my wife and kids went out of town for a weekend, and I used my short bachelor freedom to throw down on a huge pot of beans. I mashed half and left half whole and vacuum sealed meal-sized packs. So I grab a bag of the mashed on breakfast taco mornings and reheat them in the bacon grease.
That's how I up the ante on my breakfast tacos.
This 100% - homemade tortillas using lard.superunknown said:
LARD
man, yall just keep dancing around, just admit it. It's lard.
smoked beef fat works pretty good too
Keeper of The Spirits
Joined:
Nov 12, 2008
Posts:
8,458
How long do you want to ignore this user?
AG
mi tienda tortillas in the refrigerator section of H-E-B and beans will. take your game up
Bacon grease tortillas
My HEB bakery makes tortillas fresh -- the hot butter torts are strong to quite strong.Keeper of The Spirits said:
mi tienda tortillas in the refrigerator section of H-E-B and beans will. take your game up
Too strong. I just stick with the regular bakery ones. Ours used to make burrito sized tortillas. I regret not taking advantage of those.HtownAg92 said:My HEB bakery makes tortillas fresh -- the hot butter torts are strong to quite strong.Keeper of The Spirits said:
mi tienda tortillas in the refrigerator section of H-E-B and beans will. take your game up