South Texas Breakfast Tacos 2 variations Recipe

How to make it

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• Heat a frying pan or griddle or comal
• Place your tortilla, store bought or home made on the comal or pan, and heat over medium high heat until it puffs a little, but is still plyable, put in a tortilla warmer, or on a plate lined with a paper towel then cover with a lid
• After heating all the tortillas.
• Put the refried beans on to heat, in a saucepan
• Scramble the eggs
• Put oil in a pan (canola) and cook the cubed potatoes
• Add the eggs and scramble them
• Place small amount of egg/potato mixture in a tortilla and fold in half, wrap in foil and place in a slow cooker on low heat. Repeat until all the egg mixture is used up.
• Now, take the refried beans and place a little in each tortilla, add shredded cheddar cheese, fold in half, wrap in foil and place in a slow cooker
• Serving: potato/egg tortillas are served with cholula, picante or tobasco; home made picante sauce is the sauce of choice. Bean and cheese tacos are served directly from the crock pot.
• This is efficient when making breakfast tacos for a large crowd, like our extended family of 15. We just fill the crock pot (slow cooker) and we can let it sit until everyone, including the teenagers, get out of bed. It helps to crumble a bit of foil in the bottom of the slow cooker, then put the tacos on top, so nothing gets too heated and the tacos don't get too tough.
• So, make tacos, not war. Make tacos for the family, and sit down and read the Sunday paper.