Robert Rodriguez' Sin City Breakfast Tacos

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 cups unbleached white flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup butter, softened to room temperature or 1/8 cup butter and 1/8 cup lard
• 3/4 cup warm water, approximately
• bacon drippings (optional)
• 1 large potato, peeled and diced small
• 1 large tomato, diced
• 1 medium white onion, peeled and diced
• 1 green jalapeno, minced
• 4 day old corn tortillas, cut up into strips slices
• 5 -6 eggs, lightly beaten
• corn oil, for frying
• real butter, for frying
• salt and pepper, to taste

Recipe

• 1 note: tortilla recipe yields 8-10.
• 2 flour tortillas: in large mixing bowl combine the flour, salt and baking powder.
• 3 cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
• 4 add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. if too sticky, add more flour, too dry, add more water.
• 5 knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
• 6 divide the dough up into 8-10 balls and arrange on a baking sheet.
• 7 lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
• 8 tacos/migas: heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
• 9 season potatoes with salt and pepper to taste.
• 10 transfer potatoes to a paper towel lined plate.
• 11 in the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. set aside and keep warm.
• 12 in the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
• 13 set corn tortilla strips aside on a paper towel lined plate and drain.
• 14 using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
• 15 combine the tomato mixture, corn tortillas strips and eggs on a platter. set aside and keep warm.
• 16 using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (or use a wax paper lined tortilla press to form.).
• 17 heat up a cast iron skillet on medium heat. (if you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
• 18 cook the tortillas until form and brown specks appear, about 1 minute. turn over and cook other side, about another minute.
• 19 continue cooking all the flour tortillas in the same manner.
• 20 keep tortillas warm, stacking them one on top of the other until ready to serve. do not allow to dry out! use a dampened tea towel or tortilla warmer to keep tortillas pliable.
• 21 to serve, divide the potato/egg mixture the flour tortillas. fold in half and eat!
• 22 important note: servings are estimated.