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One of the great discoveries of my life, made on an epic family road trip through Texas when I was in the eighth grade, was the breakfast burrito. All the greatest hits from a good Southern breakfast—eggs, sausage or bacon, potatoes, plus cheese and hot sauce or salsa—wrapped up in a warm flour tortilla. We sought one out every morning, not that we ever had to look very far. Truly, most of the rest of the trip is a fog, but those breakfasts are crystal clear. Shows where my priorities have always been.
This breakfast (or lunch, or dinner, or midnight snack) taco from Sara Deseran and Joe Hargrave's new book, Tacolicious, tickles those memories in a wonderful way. It's a spot-on version of the Texan tradition, with strips of roasted poblano peppers, good-sized bites of bacon, and tiny cubes of potatoes cooked with onion in that bacon fat, all scrambled with eggs and just the right amount of cheese. A little cilantro and hot sauce, and I'm 13 again (oh, wait, noooooo....).
Why I picked this recipe: Sentimental and delicious—could I want any more?
What worked: It was my favorite taco of the week, hands down.
What didn't: I wished I had taken the bacon a little further than I did when rendering the fat for the potatoes. The bacon and onions get added back to the pan to finish cooking, but by that point, the pan was too crowded to get even cooking on the bacon. Other than that nitpicking, this taco gets no complaints from me!
Suggested tweaks: The instructions read, "Put the bacon in a ...skillet...and leave to cook for a few minutes, until some of the fat has rendered." I would say to remove the bacon only just before it's completely cooked through.
Thanks to our friends at Ten Speed Press, we have 5 copies of Tacolicious to give away this week.
Reprinted with permission from Tacolicious, by Sara Deseran and Joe Hargrave, copyright © 2014, published by Ten Speed Press, an imprint of Random House LLC.