Texas Breakfast Tacos with Bacon | America's Test Kitchen

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