Breakfast Tacos x Me, a Love Story

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Lately, my brother, with whom I share living quarters, has been drastically improving his breakfast game. The most important meal of the day is finally embracing that title in our kitchen, and he is my inspiration for giving mine a well deserved facelift.

For as long as I can remember, I have been shamed by friends, peers, and loved ones about my free-spirited approach to breakfast. Noodles have been a regular, so has leftover pizza, tacos, shakshuka. This sparks an endless debate of what qualifies has breakfast food.

The notion that the spot the sun is in the sky would determine wether a food should be eaten or not is absolutely bananalands. But, I have made a compromise. Combining the elements of breakfast beloved by many, and my preference to merge away from traditional canadian breakfasts. I cannot thing of anything more delicious than a corn tostada to be a vessel for refried beans and soft scrambled eggs.

The Major Key

The key to my breakfast is using masa to make corn tortillas. I use easy to make masa. It’s simple and really quick to make, and not to mention in incredibly flavourful. Simply mix the masa with equals parts water and salt. The dough is split up into 20 palm size balls. They are then press with a tortilla press, or rolled with a rolling pin between 2 sheets of parchment papers. They are then fried up in a cast iron pan with a splash of vegetable oil, until golden brown.

Toppings

This deserves the accoutrements of any Canadian breakfast. I like to go with a soft buttery scrambled eggs topped with chives, refried beans, pico de gallo, and avocado and your favourite hot sauce.

Ingredients

For the pico de gallo

  • 2 tomatoes
  • 1 tbsp of fresh cilantro
  • 1/2 of a small onion
  • 1 chopped jalapeño
  • Juice and zest from 1 lime

For the scrambled eggs

  • 3 large chicken eggs
  • 1 tbsp of butter
  • salt
  • 2 tbsp of fresh chives

For the beans

  • 2 cups of dried white beans
  • 1 tbsp of brown sugar
  • salt and pepper
  • 2 tbsp of chipotle peppers in adobo sauce
  • 4 cups of vegetable stock
  • 1/4 a cup of butter
  • 4 cups of water
  • 1 tsp dried cumin
  • 1 tsp dried coriander

For the tortillas

  • 2 cups of masa
  • 2 cups of water
  • salt

Steps

  1. In a large pot, add the dried white beans with the water and soak overnight. I recommend making a big pot of beans the day before, and there will be some for the entire week.
  2. The next morning, cook the beans in stock, sugar, salt and pepper, chipotle peppers, cumin, coriander and, butter.
  3. Cook at medium heat for 10 minutes and then bring to a simmer for 45 minutes.
  4. In a bowl, mix the masa with water and salt. Let sit for 15 minutes. Take the dough, and separate into 20 balls of dough. They should be about palm sized.
  5. Dice the tomatoes, cilantro, onion, and jalapeños into small pieces, and mix with the lime juice and zest. Set aside for topping the tostadas.
  6. Press or roll the tortillas and fry them lightly on both sides using vegetable oil. These take about 2 minutes on each side.
  7. In a sauce pan, add the butter and start the heat to medium. When the butter is slightly melted, crack your eggs in the pan and start mixing with a rubber spatula. Mix the eggs continuously, stopping the egg from sticking to the pan.
  8. When the eggs are about done, add the salt and chives.
  9. Top the tortillas with beans, eggs, pico de gallo and some hot sauce.
  10. ENJOY my friends.

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