Early Bird Breakfast Tacos Recipe

Name: Early Bird Breakfast Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the carrot esabeche; 1 yellow onion, sliced; 1 (10-ounce) bag of matchstick carrots; 1 garlic clove; 2 tablespoons unsalted butter; 1 (4-ounce) can diced jalapenos, juices drained; 1 cup white vinegar; For the roasted poblano cream sauce; 1 large fresh poblano chile; 2 tablespoons chopped white onion; 1 small garlic clove, minced; 1/2 tablespoon unsalted butter; 3/4 cup heavy cream; 1/4 cup whole milk; Kosher salt and freshly ground black pepper, to taste; To assemble the tacos; 1 packet (10-count, 6-inch) flour tortillas (trust us); 1/2 pound ground pork (not sausage); 1/2 pound chorizo (the fresh Mexican kind, not cured Spanish chorizo); 6 eggs; 1 (8-ounce) package shredded cheddar cheese; 1 bunch cilantro, for garnish

Servings: persons

For the carrot esabeche
1 yellow onion, sliced
1 (10-ounce) bag of matchstick carrots
1 garlic clove
2 tablespoons unsalted butter
1 (4-ounce) can diced jalapenos, juices drained
1 cup white vinegar
For the roasted poblano cream sauce
1 large fresh poblano chile
2 tablespoons chopped white onion
1 small garlic clove, minced
1/2 tablespoon unsalted butter
3/4 cup heavy cream
1/4 cup whole milk
Kosher salt and freshly ground black pepper, to taste
To assemble the tacos
1 packet (10-count, 6-inch) flour tortillas (trust us)
1/2 pound ground pork (not sausage)
1/2 pound chorizo (the fresh Mexican kind, not cured Spanish chorizo)
6 eggs
1 (8-ounce) package shredded cheddar cheese
1 bunch cilantro, for garnish

1
Make the carrot escabeche: Saute the onion, carrots, and garlic in the butter for 5 minutes. Combine the sauteed mixture with the jalapenos and vinegar and store in a sealed jar for at least 24 hours.
2
Make the roasted poblano cream sauce: Char the chile over a gas flame until blackened in spots, seal in a plastic bag, and let cool. Peel, seed, and chop coarsely. Saute the onion and garlic in butter until soft, then add the chile. Add cream and milk and bring to boil, whisking constantly. Reduce heat to low and simmer until reduced. Transfer to a blender, puree until smooth, and season to taste with salt and pepper.
3
Assemble the tacos: Heat the tortillas in the oven or microwave, according to package directions. Saute the meat in a pan until browned and cooked through, scramble the eggs with cheese, top with the carrot escabeche and roasted poblano cream sauce, then garnish with cilantro. You're good to go-best breakfast tacos ever!

881

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the carrot esabeche, 1 yellow onion, sliced, 1 (10-ounce) bag of matchstick carrots, 1 garlic clove, and more.

Yes, Early Bird Breakfast Tacos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Early Bird Breakfast Tacos

How did you like this recipe?

Frequently Asked Questions