The breakfast taco is an essential American regional dish that originates out of central & south Texas. Making a good breakfast taco is a bit of an art — and distinct from making a standard taco or breakfast burrito.
Here are the components to nail:
The Tortilla
With a few exceptions, breakfast tacos are usually served on a flour tortilla (if you’re gluten-free, you can break tradition and opt for corn).
- Every spot does its tortillas differently — some serve thick and pillowy tortillas, while others offer thin and flexible ones, almost like burrito wrappers.
Unfortunately, most store-bought flour tortillas simply won’t do the breakfast taco justice: you want something that is soft, pliable, chewy, and able to withstand a bit of steam and moisture without tearing.
- Make your own, or use the best you can find (try a local tortilleria!) — your breakfast taco is only as good as your tortilla.
The Fillings
Other than the tortilla, the main requirement of a breakfast taco is the eggs, which should be scrambled. Then, you need other ingredients to mix into the eggs. Here are some options to consider:
1) Creamy or starchy base: Refried beans & diced potatoes are the most common options
- This layer can either be scrambled into the eggs or slathered onto the tortilla as a base for the fillings.
2) Crispy or salty protein: Bacon, chorizo, ham, sausage & brisket are the classics (any breakfast protein works). You can opt out of meat altogether, but this layer brings great texture and seasoning.
- Traditional taco meat fillings like carnitas or barbacoa are usually reserved for lunch tacos.
3) Melting cheese: This is almost a requirement (many taco trucks mix it right in unless you ask otherwise). Grated, mild melting cheeses such as jack or white cheddar are fitting candidates.
The Finishing Touches
A breakfast taco is not complete without salsa. Pico de gallo, extra cilantro, or crema are acceptable. At home, use what you have around.
