For a truly delicious and portable start to the day, look no further than the breakfast taco. This Tex-Mex creation, a harmonious blend of scrambled eggs, potatoes, refried beans, and salsa, has sparked passionate debate and regional pride, particularly in Texas. But what exactly defines the perfect version, and how can you recreate it at home?
The Foundation: Flour Tortillas and Fillings
It's crucial to distinguish breakfast tacos from other morning taco varieties. As explained by José R. Ralat, the taco editor for Texas Monthly, these are a unique product of northern Mexico and Texas, typically served in soft flour tortillas. While corn tortillas have deeper historical roots, the pillowy texture of wheat flour tortillas is considered authentic to this specific style, a fact Ralat emphasises in his book, American Tacos.
For the best results, avoid the large, sweet, supermarket wraps. Opt for quality store-bought versions or, for the ultimate experience, make your own using a recipe from experts like Lisa Fain, the blogger behind Homesick Texan. The fillings are where personal preference shines. While scrambled eggs are a common protein, popular alternatives include potato and chorizo, beef stew (carne guisada), or simple beans and cheese.
The Great Egg Debate and Salsa Secrets
The preparation of the eggs is a point of contention. Many American recipes, like Fain's, favour fluffy scrambled eggs. However, J. Kenji López-Alt of Serious Eats criticises this method for creating rubbery eggs, instead advocating for a fried egg with a runny yolk to act as a sauce. The choice between neat, handheld scrambled eggs or a messier, yolkier experience is yours.
No breakfast taco is complete without salsa. Jarred versions can't compete with the vibrant flavour of a freshly made one. Recipes vary from those using charred tomatoes and chillies for a smoky depth, like López-Alt's, to simpler blends with pickled jalapeños and tinned tomatoes, such as the one from Fain's uncle Richard. A final spritz of lime juice is the non-negotiable finishing touch that elevates the entire dish.
Assembling Your Perfect Breakfast Taco
The genius of the breakfast taco, as Lisa Fain notes, is its nimble, efficient design. Unlike a bulky burrito, it's a self-contained, handheld package. Therefore, restraint with fillings is key to avoid creating an unwieldy mess. A classic combination might include a spread of refried beans, softly scrambled eggs, a savoury mixture of fried chorizo, peppers, and onion, a spoonful of fresh salsa, a sprinkle of cheese, and coriander.
For a crowd, Carol Barclay's method from a Texas cookbook offers a practical solution: baking a large batch of filling with sausage, hash browns, peppers, and beaten eggs, allowing guests to scoop their own into warm tortillas. Whether you're a purist or an experimenter, the ultimate breakfast taco, as Ralat told the Washington Post, is the one made at home—a comforting, salty, and soft creation perfect for any morning.
