Tacos Para Desayuno (Breakfast Tacos)
Tacos para Desayuno (Breakfast Tacos)
12 flour tortillas
4 strips bacon, chopped
2 1/2 Tbsp olive oil
2/3 cup green chiles, minced
2/3 cup onions, minced
2/3 cup potatoes, minced
3 cloves garlic, minced
Heaping 1/4 tsp salt
Heaping 1/2 tsp ground cumin
1/2 tsp Mexican oregano
8 ozs chorizo
1 1/4 lb very lean ground beef
4 eggs, slightly beaten
Refried beans (optional)
1 cup Monterey jack cheese, grated
Fry the bacon until it is soft
Drain grease & remove bacon to a small dish
Heat olive oil in a skillet over moderate heat & add green chiles, onions, potatoes & garlic
Saute the vegetables until they are well browned, adjusting the heat as necessary, about 8 to 10 min, stirring often
You may have to add a little more olive oil to keep the vegetables from sticking
Add tomatoes & continue cooking for 3 min, stirring often
Add salt, cumin & oregano & cook for 1 min
Add chorizo, breaking it up & stirring it into the vegetables
When the chorizo has browned & released most of its fat, add the ground beef, breaking it up & mixing it with the other ingredients
When the ground beef has browned, add the bacon, cover the skillet, turn the heat to very low, & simmer, stirring occasionally, for 10 min
Add the eggs & continue cooking, stirring constantly, until eggs are well incorporated & set
Spoon filling on each tortilla, add some refried beans, if used, top with cheese, & serve with your favorite hot sauce
Ranch House Biscuits
Ranch House Biscuits
Biscuits
3 cups all-purpose flour
2 tsps baking powder
1/4 cup granulated sugar
1/2 tsp salt
4 Tbsp butter
2 eggs, beaten
1/2 cup milk
Preheat oven to 375 deg F
Combine all dry ingredients & blend well
Cut in butter
Add eggs & milk to the dry mixture, then blend until combined
If the mixture it too wet, add a little more flour
Spread dough out with flour-covered h&s on a lightly floured area about 1/2 to 1 inch thick
Spread a thin layer of Filling over the biscuit dough & the remaining into a baking dish
Roll the biscuit dough up as a jellyroll
Slice into 1-inch pieces & place the pieces into the wet baking dish (stick the biscuit pieces together like a puzzle)
Bake uncovered
When done, turn out immediately by placing a plate over the baking pan, turning the whole thing upside down, away from your body
Lift the baking dish off the biscuits & let it set up for a few min
Serve warm
Filling
4 Tbsp butter, melted
4 Tbsp corn syrup
1 cup brown sugar
Mix the ingredients
Variations
Add 1/4 tsp ground cinnamon
Sprinkle 1/4 cup or more of chopped walnuts over the bottom of the baking dish before adding anything else
Corn Dumplings
Corn Dumplings
1 cup canned whole corn kernels, drained
1 cup flour
2 tsps baking powder
2 tsps salt
3 Tbsp cornmeal
1/4 cup lard or shortening
Grate corn in a blender
Combine flour, baking powder, salt & cornmeal
Cut in lard or shortening
Add milk to form a soft, but still stiff, dough
Drop mixture by spoonsful into stew
Cover stew & simmer for 15 min