So I came across this article in the New York Times earlier that was like, flummoxed that people in Texas enjoy, nay, exist entirely for, breakfast tacos or taquitos. I’ve always taken for granted that this is the obvious way to eat breakfast, but apparently such is not the case. For the uninitiated, taquitos are like the frittatas of Tex Mex. We take eggs, cheese, some sort of bacon or sausage, sometimes hashbrowns, and any other thing laying around and put them all in a flour tortilla. It’s pretty awesome. I’m pretty sure Whataburger stays in business by offering taquitos at 2 am to people coming home from bars. (Not that it’s good to be eating that late, but I digress.)
Today I made some taquitos based on what was just in my fridge. I scrambled some eggs, shredded a little cheese, and topped them off with tomato, chives, and avocado. A lot of times taquitos are eaten with salsa, but I had one thing of salsa in the fridge and it was looking kinda questionable. Better safe than sorry. What makes it for me is the tortilla. This is one place where corn simply won’t do; they just fall apart with the weight of the eggs. I like to use the raw flour tortillas from the refrigerated section of the supermarket. You have to “cook” them by putting them in a hot pan for a minute, but they are so much lighter than the packaged tortillas. Those tend to be really dense and doughy. These are thin, crisp, and fantastic. You MUST cook them though – I had a weird experience at my old job where I walked in one day and someone was serving pork or something inside of the raw tortillas. A world of no.
Here’s the NYT arcticle: Tacos in the Morning?
Anyway, here’s the very simple recipe.
3 eggs, scrambled (add 1 Tbs of milk per egg for added fluff)
2 oz Shredded cheddar cheese
1/2 avocado, sliced thinly
1/2 tomato, diced
1 T minced chives
4 flour tortillas, warmed
Put all the ingredients in the tortilla and eat it. 🙂