- Breakfast tacos give a whole new meaning to Taco Tuesday,
check these out.
(upbeat music)
(Natasha grunts)
Hey everybody, it's Natasha of natashaskitchen.com.
Today, we are making the best breakfast tacos.
This is a family favorite.
I love that everybody can build their own taco.
It's just such a fun way to have breakfast
and it's so easy.
Plus, I'm craving tacos, so let's get started.
By the way, we are playing a game.
Let me know we are in the video you find Sharky.
We've got him hidden this time, hopefully, well enough.
(chuckles)
And if you haven't already,
make sure you click below to subscribe
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We'll start with some quick prep
because when those eggs are warm and fluffy,
you wanna have all of your toppings ready to go.
And we love the taste of fresh tomatoes in tacos,
but you can also use pico de gallo.
Now, dice up one large avocado.
To cut an avocado, start by cutting it in half.
Then use the knife to remove the pit.
Finally, peel off the skins and dice up the avocado.
Transfer that to a dish and set it aside.
Another delicious topping for breakfast tacos is salsa.
You can use your favorite store-bought salsa,
but I will leave a link
to this homemade roasted tomato salsa
that we've been using for years.
You'll also need one cup of shredded cheddar cheese
or Mexican cheese.
Now, if you wanna make your breakfast tacos really special,
add chorizo and bacon.
You can cook the bacon your favorite way,
but I love it in the air fryer because it's so quick,
just seven to nine minutes at 350
until it's crispy and perfect.
To cook the chorizo,
set a large skillet over medium-high heat
and add the chorizo.
Break it up with the spatula
and cook it until it's brown and fully cooked through.
Then transfer it to a paper towel-lined plate.
I usually use a generous 12 to 16 ounces of chorizo sausage
because everyone loves it
and it's one of the first things to disappear.
Set those aside to soak up any extra grease
and now we're gonna prep the tortillas.
The quickest and easiest way
to heat a batch of tortillas for breakfast tacos
is in the oven.
Wrap the tortillas in two stacks of four
and place those in a preheated oven
at 300 degrees Fahrenheit for about 10 to 15 minutes
or until it's heated through.
What I love about this method
is once they come out of the oven,
you wanna keep them wrapped in the foil
until you're ready to serve
and it'll keep them nice and warm.
If you wanna heat the tortillas one at a time,
you can also do that on a cast iron skillet
or directly over the flame
to give them a little bit of charring.
If heating them over an open flame,
keep an eye on them because they can burn pretty quickly.
Whichever way you're heating your tortillas,
it's a good idea to cover them afterwards to keep them warm
until you're ready to assemble your tacos.
Now I'm gonna show you how to make the best scrambled eggs.
In a large mixing bowl, add eight large eggs
and I like using a glass bowl when I'm cracking eggs
because I can see if there's any stray shells.
Now add a quarter cup of milk.
You can use low fat or whole milk
and a quarter teaspoon of salt.
Then beat that together thoroughly with a fork
until the eggs are well-blended.
All right, the egg yolks and egg whites
look perfectly combined and it's time to hit the stove.
For cooking scrambled eggs,
I definitely recommend using a good non-stick skillet.
Place the skillet over medium-low heat
and melt in two tablespoons of unsalted butter.
Once the butter is foamy, add your well-beaten eggs
and let those sit for a moment
until you see them starting to cook at the edges
and the bottom.
Now use a silicone spatula
to pull the cooked eggs towards the middle,
letting the liquid eggs take the place of the cooked eggs
and working around the skillet as you go.
Towards the end, fold the eggs onto themselves,
but don't overstir it.
That'll make sure that they stay fluffy and perfect.
Take them off the heat
when the eggs still look a little moist
and they will finish cooking
on the residual heat from the skillet.
You wanna be careful not to overcook your eggs.
(chuckles)
It is time to assemble some breakfast tacos.
Everything is ready
and I do like to keep the eggs warm with a lid
just while I'm assembling so they don't cool down
'cause warm, fluffy, scrambled eggs, scrumbled,
is the best in breakfast tacos.
All right, and I'm gonna show you a couple ways
to build these.
There are so many ways to change these up,
but these two are my favorites.
We've got our warm tortillas here, warm from the oven.
Ooh, that's nice.
And what I love about the foil packet is it stays warm.
Okay, here we go.
Fill each tortilla with eggs,
followed by the shredded cheese
because it's nice when the cheese melts over the warm eggs.
Now top that with warm chorizo sausage,
followed by roasted salsa
or your favorite store-bought salsa
and top that off with some fresh cilantro.
The chorizo version
is definitely the family favorite in our house
and that salsa is irresistibly good.
We've been making it for years and it's freezer-friendly
so we can keep a stash of it to enjoy all winter long.
Version number two is for my bacon lovers.
Add eggs to the center of your tortilla.
Add the cheese of course, letting that melt.
Top with some crispy brown bacon,
followed by fresh sliced avocado,
some fresh cherry tomatoes or pico if you prefer,
and a generous sprinkle of cilantro.
Plus, if you love a spicy breakfast taco,
feel free to add your favorite hot sauce.
All right, tacos are ready and I wanna dig into these
while they're still warm and fresh.
And I think I'm gonna go after that chorizo one.
There's something about chorizo.
It's a meat that my kids just recently had.
I didn't think they would like it
'cause it's a tiny bit spicy, but they loved it
and this was their top pick, so that's what I'm going for.
And then also, that homemade roasted salsa.
You can use your favorite salsa,
it can be store-bought, whatever,
but homemade is better
and we'll leave a link to this in the notes, of course.
You can also just add some diced fresh tomatoes
over the top.
It's just nice to have that combination of eggs and tomato,
it's so good.
All right.
(lighthearted music)
Mm.
(lighthearted music)
Literally, this might just become
your new favorite kind of taco.
It is so satisfying.
Everything from that warm and soft tortilla
to those super moist and tender eggs
and the meat and the sauce is just, mm, it's a winner.
Also, really nice for brunch parties
'cause you can make everything, set it up,
and let people build their own tacos.
Let me know in the comments below
if you guys have any recipe requests for the future
and we will do our best.
I always love new ideas.
All right, we'll see you later.
(lighthearted music)
Mm, mm, mm, mm, mm.
Maybe I'll share the other one with you.
You want it?
(chuckles)
It's a monster taco.
What were you thinking?
Good luck.
(chuckles)
Mm, good, huh?
- Wow.
- Yeah.
I don't know, that salsa,
that roasted salsa kinda makes it, huh?
So good.