Breakfast Tacos with Fire Roasted Tomato Salsa

04.30.2015

If there is one thing I know how to make it’s a seriously delicious breakfast taco. Some of you may be laughing and saying, really? There isn’t even chorizo on these tacos, but I say why use chorizo when you can use bacon?

Breakfast Tacos with Fire Roasted Tomato Salsa | Cooking Classy

I was first introduced to the best breakfast tacos when I was in Mexico traveling with a humanitarian group and we had these sweetest ladies making us breakfast every morning – and it was all from scratch. I’ve been hooked ever since but I hardly ever have time to make my tortillas from scratch, if only I could figure out how to roll and shape them as fast as those ladies did!

Breakfast tacos really are very versatile and you can most definitely use this recipe for breakfast burritos, simply buy or make the burrito size tortillas, you just won’t get quite as many. If you insist, you can use chorizo instead of bacon and you can use any salsa or hot sauce you’d like, I’m just loving this salsa lately. 

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I know the way I make potatoes is probably strange but it’s the way I’ve been doing it for like 10 years. I like to do it this way  because not only does it give me perfect breakfast potatoes by partially baking them in the oven and finishing them off in a hot skillet, but it’s so convenient when I’m making baked potatoes for dinner the night before (or even a few days), I’ll throw in some extra potatoes and just set the time for the 38 minutes take the ones out all be using for breakfast potatoes and let the others continue to bake for dinner.

These tacos are incredibly delicious, total comfort food! They are completely hearty and filling and these aren’t just for breakfast, this is a dinner that would make anyone happy.

Breakfast Tacos with Fire Roasted Tomato Salsa | Cooking ClassyOven Cooked Bacon | Cooking ClassyBreakfast Tacos with Fire Roasted Tomato Salsa | Cooking ClassyBreakfast Tacos with Fire Roasted Tomato Salsa | Cooking ClassyBreakfast Tacos with Fire Roasted Tomato Salsa | Cooking Classy

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Breakfast Tacos with Fire Roasted Tomato Salsa

4.5 from 2 votes

Yield: 8 tacos

Ingredients

  • 1 lb Russet potatoes (about 3 medium)*
  • 1 3/4 cups refried beans , homemade or store bought**
  • 8 oz bacon , cooked and chopped and 2 1/2 Tbsp drippings reserved
  • 6 large eggs
  • 1/3 cup milk
  • Salt and freshly ground black pepper
  • 1 1/4 cups shredded cheddar or Monterey Jack cheese (I use a blend of both)
  • Fire Roasted Tomato Salsa , recipe follows
  • 8 taco size flour tortillas , warmed

Instructions

  1. Scrub and rinse potatoes and pierce each with a fork two times. Place in oven and heat to 400 degrees (it doesn't need to be preheated) and bake 38 minutes. Remove and cool slightly then cool completely in refrigerator (I like to do this the night before and chill them overnight. If you cut them hot they crumble). Peel cooled potatoes if desired, then cut into 1/2-inch cubes.
  2. Heat reserved bacon drippings in a large skillet over moderately high heat, add potatoes and season with salt and pepper to taste and saute until golden brown, tossing only occasionally to get crisp sides.
  3. Meanwhile, in a blender or bowl blend together eggs and milk until combined. Pour into a buttered skillet over medium-low heat, season with salt and pepper to taste and cook and scramble eggs until set.
  4. To assemble tacos, spread a heaping spoonful of beans into a line down center of each flour tortilla, then pile on eggs, cheese, potatoes, bacon and salsa. Serve immediately.
  5. *For a shortcut here you can just use the frozen diced potatoes (regular or O'brien) and cook in bacon drippings according to directions listed on package.
  6. **If using canned refried beans, I recommend mixing a little water into them as they always seem to be super thick. For the homemade version see this recipe here just start with a low amount of water about 1/2 cup when blending then add more as needed and omit the cheese in that recipe. I used that recipe for these tacos.
  7. Recipe source: Cooking Classy

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Fire Roasted Tomato Salsa | Cooking Classy

Fire Roasted Tomato Salsa

Ingredients:

6 dried arbol chiles (a fresh jalapeño can be substituted, no toasting and soaking necessary)

3/4 cup hot water

1 (14.5 oz) can fire roasted tomatoes

3 green onions, ends trimmed and remainder chopped into thirds

1 Tbsp fresh lime juice

1 clove garlic

1/2 tsp granulated sugar

2 Roma tomatoes, quartered

1/4 cup (loose) cilantro

Salt and freshly ground black pepper

Directions:

Heat a skillet over medium-high heat. Add chipotle chilies and allow to toast until black spots start to appear, tossing occasionally, about 1 – 2 minutes. Pour in water then remove from heat and cover with lid, allow to rest 20 – 30 minutes. Discard water. Remove stems and transfer to a blender along with fire roasted tomatoes, green onions, lime juice, garlic and sugar. Blend until everything is well minced. Add in Roma tomatoes and cilantro and pulse several seconds to chop. Season with salt and pepper to taste. Store in an airtight container in refrigerator.

 

 

25 comments

  • Brit: This was delicious! I didn’t make the salsa but I intend on making it next time. Thanks for this recipe. We’ll definitely be making this again. July 1, 2018 at 7:20am Reply

  • tracey shuter: good iDEA April 21, 2018 at 2:59pm Reply

  • Texas Tea: Tex-Mex mom of 2 here….. Breakfast tacos can pretty much consist of any filling lol the ONLY thing that makes them amazing are if the tortillas are homemade (I buy mine at a local Hispanic bakery when I’m too lazy to make them from scratch). But these are the typical tacos we grew up on and that I make for my kids: potato and egg, bacon and egg, refried beans and cheese, chorizo and egg, weiners and egg, bologna and egg, sausage and egg (either links or the Jimmy Dean kind), Spam and eggs, eggs by themselves, refried beans and bacon, or any combinations of any of these. As for refried beans, I just buy canned and use my leftover bacon grease (or lard) and fry them up in there. Yes I know, quite fattening, but the only way to get an authentic refried bean flavor is by using bacon grease! In San Antonio we love our tacos and our hole-in-the wall Tex Mex restaurants, but the ONE thing that can set apart a good restaurant is whether or not the tortillas are homemade! :) January 24, 2018 at 7:36pm Reply

  • Nancy K: Jaclyn do you have the recipe for homemade refried beans? When I click on the homemade (here) in this recipe it sends me to a website -W- that asks for an email and password.
    Thanks
    Nancy July 22, 2017 at 8:01am Reply

  • Sherry: These sound wonderful. Can they be made the day before and just reheated or do they need to be served immediately after they are made? June 29, 2016 at 3:24pm Reply

  • Jeannette Shields: Today is February 6, 2016, so I don’t know if you will see this or not,but I hope so!
    Thank you so very much for the recipe. I have had a really hard time getting full after going gluten free a few years ago, but this did the trick! I made everything separately. I cannot have the tortillas (and the gluten free ones I tried are not very good), I used jalapeños (fresh) because my store doesn’t carry your kind and did not see the milk and cheese until just now. This was so good. The salsa was very good too. Mexican food is my favorite. Thank you very much again. I am going to eat this every morning for a long time. Now, I just have to find lunch and supper dishes that will fill me up. :)
    ps. I found this on Pinterest. February 6, 2016 at 10:17am Reply

    • Nikki H: Jeannette: Try corn tortillas instead. I think You’ll be pleasantly surprised at how great they taste. March 13, 2016 at 12:39pm Reply

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