Texas Breakfast Tacos with Bacon
We love tacos for lunch and dinner. So why not for the most important meal of the day?
Keywords
- Main Courses
- Eggs
- Pork
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Cooking tools:
- Mixing bowl
- Kitchen scale
- Cast iron skillet
- Parchment paper
- Plastic wrap
- Microwave
- Fine-mesh sieve
- Blender
- Nonstick skillet
- Heat-resistant rubber spatula
- Kitchen towel
- Plate
- Stove
- Rolling pin
- Measuring cup
- Measuring spoon
- Whisk
- Chef's knife
- Cutting board
- Spatula
- Oven
Ingredients
- 2 cups (10 ounces) all-purpose flour
- 1 1/4 teaspoons table salt
- 5 tablespoons lard, cut into ½-inch chunks
- 2/3 cup warm tap water
- 1 pound plum tomatoes, cored and chopped
- 2 garlic cloves, chopped
- 1 jalapeño chile, stemmed, seeded, and chopped
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon lime juice
- 1 teaspoon table salt
- 1/4 teaspoon red pepper flakes
- 12 large eggs
- 1/2 teaspoon table salt
- 6 slices thick-cut bacon, cut into 1/2-inch pieces
- 1 small onion, chopped fine
- 1 jalapeño chile, stemmed, seeded, and minced
- Shredded Monterey Jack cheese
- Thinly sliced scallions
- Lime wedges
- 1/4 teaspoon pepper
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