Robert Rodriguez' Sin City Breakfast Tacos Recipe

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Robert Rodriguez' Sin City Breakfast Tacos
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Ingredients
15
Count
Nutrition
465
Calories
Total time
45
Minutes
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Ingredients:

Directions:

  1. Note: Tortilla recipe yields 8-10.
  2. FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
  3. Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
  4. Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
  5. Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
  6. Divide the dough up into 8-10 balls and arrange on a baking sheet.
  7. Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
  8. TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
  9. Season potatoes with salt and pepper to taste.
  10. Transfer potatoes to a paper towel lined plate.
  11. In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
  12. In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
  13. Set corn tortilla strips aside on a paper towel lined plate and drain.
  14. Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
  15. Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
  16. Using a rolling pin, shape the flour tortillas into thin round circles about 6 in diameter. (Or use a wax paper lined tortilla press to form.).
  17. Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
  18. Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
  19. Continue cooking all the flour tortillas in the same manner.
  20. Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
  21. To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
  22. Important note: Servings are estimated.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 464.5 Kcal (1945 kJ)
Calories from fat 163.5 Kcal
% Daily Value*
Total Fat 18.17g 28%
Cholesterol 255.56mg 85%
Sodium 402.21mg 17%
Potassium 483.15mg 10%
Total Carbs 59.44g 20%
Sugars 3.91g 16%
Dietary Fiber 3.97g 16%
Protein 15.67g 31%
Vitamin C 13.1mg 22%
Vitamin A 0.5mg 16%
Iron 4.7mg 26%
Calcium 99.4mg 10%
Amount Per 100 g
Calories 159.08 Kcal (666 kJ)
Calories from fat 55.99 Kcal
% Daily Value*
Total Fat 6.22g 28%
Cholesterol 87.52mg 85%
Sodium 137.74mg 17%
Potassium 165.46mg 10%
Total Carbs 20.36g 20%
Sugars 1.34g 16%
Dietary Fiber 1.36g 16%
Protein 5.37g 31%
Vitamin C 4.5mg 22%
Vitamin A 0.2mg 16%
Iron 1.6mg 26%
Calcium 34mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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