tex-mex street breakfast taco (sallye)

Name: TEX-MEX STREET BREAKFAST TACO (Sallye)
Prep time: 15 min
Cook time: 20 min
Cuisine: Mexican
Ingredients: 8 to 12 ounce(s) cooked chorizo or breakfast sausage, crumbled; 4 to 8 ounce(s) button mushrooms; 1 medium red or white onion; 1 medium green or red bell pepper; 1 or 2 medium jalapeno or hatch peppers,; 8 ounce(s) frozen whole kernel corn; 2 tablespoon(s) oil or butter; 1/3 bunch(es) fresh cilantro, leaves only; 12 large eggs; 1/4 cup(s) water; 2 teaspoon(s) sea salt; 1 teaspoon(s) fresh ground black pepper; 1 teaspoon(s) chili powder; 1/2 teaspoon(s) ground cumin (optional); 6 to 12 large tortillas, flour or corn; ## GARNISHMENTS (OPTIONAL); - salsa; - grated mexican blend cheese; - guacamole

(1 RATING)

24 Pinches 2 Photos

sallye bates

Austin, TX

Updated on Dec 3, 2016

Feeding a bunch this weekend? This recipe is straight from my quirky Tex-Mex brain, and has been through many iterations before I decided to post it. It is a wonderful meal unto itself for a lazy weekend morning. Even though the list of ingredients seems long, it is actually a quick meal to prepare, especially if you keep chopped onions and peppers in your freezer. Bonus: It's easy to half or double the recipe. Try it, I think it will become one of your go-to recipes.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield Yields 8 to 12 generous sized tacos

Ingredients

8 to 12 ounces cooked chorizo or breakfast sausage, crumbled
4 to 8 ounces button mushrooms
1 medium red or white onion
1 medium green or red bell pepper
1 or 2 medium jalapeno or hatch peppers,
8 ounces frozen whole kernel corn
2 tablespoons oil or butter
1/3 bunch fresh cilantro, leaves only
12 large eggs
1/4 cup water
2 teaspoons sea salt
1 teaspoon fresh ground black pepper
1 teaspoon chili powder
1/2 teaspoon ground cumin (optional)
6 to 12 large tortillas, flour or corn
GARNISHMENTS (OPTIONAL)
- salsa
- grated mexican blend cheese
- guacamole

How To Make tex-mex street breakfast taco (sallye)

Step 1

Cook crumbled chorizo or breakfast sausage over medium heat. When cooked, drain and set aside.

Step 2

Clean mushrooms with damp cloth.
Step 3

Cut bell pepper and jalapenos into quarters and remove the core, seeds and membrane
Step 4

Cut onions into quarters and peel
Step 5

Wash and drain cilantro; remove stems keeping only the leaves. Set aside.
Step 6

Coarsely dice the mushroom, pepper, and onions either by hand or in your food processor
Step 7

Add oil or butter to a large heavy skillet (cast iron is perfect) over medium low heat. When oil is shimmering or butter is foaming, add the mushrooms, corn, bell and jalapeno peppers and onions and cook until tender (about 5 minutes) but not brown. Stir often with wooden spoon to avoid burning.
Step 8

While veggies are cooking, break the eggs into a large mixing bowl, add the water and briskly whisk until frothy.
Step 9

When veggies have reached the tender stage, pour the eggs over them and stir with wooden spoon to blend them together.
Step 10

Add salt, pepper, cilantro leaves, chili powder and cumin to egg mixture and continue to stir with wooden spoon.
Step 11

When eggs are cooked to your desired taste, remove from heat and mix the crumbled sausage into the egg mixture.
Step 12

Prepare tortillas: Option 1 - Place up to 4 each on paper plate and cover with paper towel - microwave on high for about 20 seconds Option 2 - Place tortillas on hot griddle and cook for about 30 to 60 seconds per side
Step 13

The best way to serve is to give each person a plate and let them build their own.
Step 14

Be sure and furnish plenty of napkins.
Step 15

Suggested accompaniments: https://www.justapinch.com/recipes/sauce-spread/salsa/nannys-salsa.html?p=1 https://www.justapinch.com/recipes/appetizer/vegetable-appetizer/sallyes-guacamole.html?p=1 https://www.justapinch.com/recipes/drink/cocktail/acupulco-sunrise-sallye.html?p=24
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