We were recently hanging out with some former Texans when they mentioned Kansas City’s dearth of breakfast tacos.
Screech! went my brain as I tried to wrap my head around the concept of a breakfast taco. I didn’t understand how I, someone who deeply loves both tacos and breakfast, had never heard of such a thing. I also needed an explanation of how a breakfast taco differs from a breakfast burrito. In short, I needed to get my hands on some breakfast tacos, STAT.
Fast forward to the next day. Our friends had recommended Fuzzy’s (at 101st and Wornall), and the timing worked out perfectly for our post-yoga Saturday brunch. Their doors had barely opened when I stormed in and demanded some breakfast tacos. Luckily, the staff was quite lovely in the face of my hostility, and the tacos were pretty darn good. So good, in fact, that we went back the next week, and the next.
So how do breakfast tacos differ from breakfast burritos? Honestly, I’m still not really sure (other than that they are smaller). All I know is that they are really, really delicious. Breakfast tacos can include potatoes, refried beans, scrambled eggs, cheese and chorizo.
So what will we be making for our Saturday breakfast? You guessed it – breakfast tacos. This recipe has the added bonus of being gluten-free (all the better for Jay’s gluten-free aunt Nan Meyerdirk. We’re lookin’ out for ya, Nanny!).
Anyways, I hope you are as excited about breakfast tacos as I am. Or maybe you’ve known about them for years. If so – why didn’t you tell me?
The following is a basic recipe that we’ll be using this weekend (multiplied by 10) — after the jump:
1 cup of chorizo
1 cup of refried beans, heated
1/2 cup of salsa
1 cup of shredded cheese
4 corn or flour tortillas
1 tablespoon of butter
Salt and pepper to taste
1. Heat up iron skillet on medium-high, and melt tablespoon of butter.
2. When butter is melted, pour in eggs and scramble for about three minutes or until done to your liking. Add salt and pepper to taste.
3. Heat up your flour tortillas either on a skillet, or by laying them on top of a gas burner.
4. Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla. Add 1/4 of the scrambled eggs, 1/8 cup of salsa, 1/4 cup of cheese and chorizo.
6. Fold in bottom 1 inch of the tortilla, and then roll from left to right until self-contained.
Makes four tacos.