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Texas-Style Egg Tacos
Yield: 12 (2 tortillas each) servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
| Applewood smoked bacon, diced |
8 oz. |
8 slices |
| Red pepper, roasted |
4 oz. |
1 whole |
| Jalapeño pepper |
2 oz. |
1 large |
| Russet potatoes, 1/2-inch diced |
1 lb. |
2 medium |
| Red onion, chopped |
4 oz. |
1 small |
| Garlic, minced |
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1 tsp. |
| Flour tortillas, warmed |
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24 (8 to 9 inch size) |
| Eggs, beaten |
2 lb. 10 oz.* |
24 large |
| Salt and pepper |
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To taste |
| Smoked white Cheddar cheese, shredded |
12 oz. |
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DIRECTIONS
- Crisp cook bacon; drain and reserve 3 tablespoons bacon drippings. Keep bacon warm.
- Finely dice roasted red pepper; reserve.
- Slice jalapeño pepper lengthwise; reserving half of seeds. Mince pepper.
- Cook potatoes in reserved bacon drippings in nonstick skillet until golden brown, about 8 minutes.
- Add onion and garlic; sauté 3 to 4 four minutes until soft.
- Add peppers; sauté 1 minute.
- Stir in bacon; keep warm.
- Add eggs to pan. Cook and scramble eggs until firm throughout with no visible liquid egg remaining. Add salt and pepper to taste. Keep warm.
- To serve, portion about 1/2 cup egg mixture onto each tortilla. Top with 1/2 oz. cheese. Roll up tortilla. Serve immediately.
*If using frozen or liquid whole egg product.
Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).
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