| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Mexican |
Mexican, Breakfast |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Potato, boiled and cut into chunks or grated |
| 4 |
sl |
Bacon |
| 4 |
|
Eggs, lightly beaten |
| 4 |
|
Flour tortilla |
INSTRUCTIONS
Place bacon in a cold pan, and cook until almost crisp. All the fat
should be rendered. Remove bacon from pan, and drain.
Place potato chunks in the pan, and cook, turning occasionally, until
well browned and crisp. Cut bacon into 1 inch pieces, and add to
potatoes. Immediately pour eggs over the potato/bacon mixture, and
cook, stirring frequently, until soft-scrambled.
Spoon mixture into heated flour tortillas, and roll or fold.
Serve with pico de gallo, hot sauce, chopped cilantro, jalapeno
peppers to be added as desired.
In actuality, the filling can be darn near anything you have handy
(eggs optional). Leftover fajitas are great, as is Mexican-style
chorizo (which makes the greasiest breakfast tacos known to man, if
you don't drain the cooked chorizo mixture VERY well before adding
the eggs). Cheese may be added to the mixture, or sprinkled on the
cooked ingredients before rolling.
Kathy in Bryan, TX
Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”