The Perfect Homemade Breakfast Taco Guide | Chef Joshua Weissman

Ingredients

• Cast Iron Skillet
• Pyrex Measuring Cup
• 10.5 Cast Iron Griddle
• BOX GRATER
• 2.5 cups (355g) all purpose flour
• ½ cup (112g) lard or shortening but lard is way better
• 1.5 tsp (6g) baking powder
• 2 tsp (7g) kosher salt
• ⅔ cup (160g) hot water
• 1 Tbsp (14g) oil
• 1 Tbsp (14g) unsalted butter
• ½ onion
• 2 cloves garlic
• 1 sliced serrano pepper
• 1 can black beans
• Kosher salt and pepper to taste
• 1.25 lb (550g) jalapenos
• ½ cup 120ml oil
• 9 cloves garlic (7 toasted, 2 raw)
• Juice of 1 lime no more. (We don’t want this acidic. It’s a flavor thing)
• Kosher salt to taste