“Tex Mex” is a uniquely Texas take on the cuisine of its Mexican neighbors to the south. Even though large swaths of southern Texas, Arizona, and California were all part of Mexico until the 1800s (remember the Alamo), only Texas has merged Mexican foods with their own to create a separate new cuisine.
One of those Tex Mex dishes, the wildly popular Breakfast Tacos, combines the Mexican love of tacos, salsa, and queso fresco with America’s breakfast favorites of eggs and bacon.
Tex Mex Breakfast Taco
- Baking pan
- Large non-stick frying pan
- 2 medium bowls
- 8 large Eggs, scrambled
- ¼ cup Milk
- 1 tsp Kosher salt
- 1 tsp Fresh ground black pepper
- 8 slices Bacon (or cooked breakfast sausage)
- 2 `tbsp Butter
- 1 cup Refried beans
- 8 8-inch tortillas, flour or corn
- 2 ripe Avocados, sliced
- 2 cups Shredded cheese like longhorn cheddar or monterey jack
- ½ cup Cilantro, chopped (optional)
- 1 cup Tomato salsa, preferably fresh
- Prep – Preheat oven to 400°F (200°C). Scramble eggs and milk together in a bowl. Place refried beans in a microsafe bowl. Wrap tacos in a kitchen towel or paper towels.
- Cook – Place bacon on a foil lined baking pan and put in oven until crisp, about 10 – 12 minutes. Transfer to paper towels. Melt butter in a large frying pan over medium-low heat. Pour in eggs and cook eggs to your liking, stirring often. Remove to a plate.In a microwave, warm refried beans and wrapped tacos for 30 seconds.
- Assemble – Cup a taco in one hand and in order: layer a swipe of beans, slice of bacon, eggs, and cheese. Top with cilantro, avocado slices, and a little salsa. Serve two per person.