Centex’s Salsa Vault (post yours here too if ya want)

Once broiled and tomatillos are blistered and soft, place everything in a blender and spin until smooth. Add more salt to taste. 

This recipe makes about 16oz of salsa 

This was served with our regional weekend favorite brunch item, the humble breakfast taco. 

For the taco:

4 eggs
10-15 tots (or any potato equivalent)
half white onion- diced small
large jalapeño-diced small
6 slices thick cut bacon-cooked and rough chopped
cheddar or jack cheese 

Add a tsp of salt to 4 eggs and scramble them vigorously. Set aside (you will see the yolks turn bright orange after 10min or so- this is the salt doing its work to denature the proteins in the yolk. This is a great trick for people who love soft but very fluffy scrambled eggs)

As the eggs are resting, sweat down a large jalapeño and half a white onion (all diced small) in butter until soft on very low heat. You don’t want to fry them, you just want to soften them. If they start to brown or char, remove from heat for a bit. 

While that is sweating down (or after if you are a 1-pan type of person) take some ore-ida tater tots (any potato will do here but tots have extra flavor and they get crispy like hash browns), Nuke them for 30-45 seconds until no longer frozen, add some oil or spray to a pan and smash the tots with a spatula in the pan until they are all one giant hash brown. 10-15 tots should do it. Let those brown up for 5-6min kinda of smashing them into one large piece, then (if you dare) flip them in the pan all at once. If you’re not feeling that, you can flip in parts with a spatula. Let those brown up another 5-6 minutes then start breaking apart a little and add in the onions and peppers and the chopped bacon. Mix it all together. 

Lower the heat and pour the eggs over all of it. Move everything around with a silicone spatula kind of pushing and folding the eggs as you go. You don’t want to over work the eggs or they won’t be fluffy. Once the eggs set but while they are still a little wet, remove from heat, add shredded cheese over the top (cover everything) and add a lid or cover for 2-3 min to melt the cheese. A quick pop into a pre warmed oven (325-350) works too. Just not too long- you don’t want to overcooked the eggs. 

Serve on flour tortilla- preferably homemade) add salsa, and enjoy!

BTW- Any salsa on this thread would be perfect on a BT. Fermented sauces are excellent too. I go back and forth between red and green fresh salsa and Cholula if the mood strikes me. 
 
editor’s note: while this is my favorite BT combo, any combo of fillings are completely normal for breakfast tacos. There are as many combos as there are people. Sausage, Bacon and Brisket are very common in BT’s down here. Refried beans are also very common. Veggie tacos are very common too. Don’t like cheese? We can’t be friends but leave it off if you want. It’s your taco. Whatever sounds good to you, do that. 

This combo makes about 4 nice sized tacos. 

the tortilla:  

2 cups AP flour
tsp salt
1/4 cup lard or avocado oil

in a large bowl, mix salt and flour well then add your fat, combining all with a silicone spatula. Let that rest 5 min. 

After 5 min rest, kneed until it’s all smooth. No lumps or chunks. 

Divide into 8 PCs and make 8 even balls of dough. Place your balls in a well-floured bowl and cover with towel. Let rest for 30 min. 

After 30 min rest, On a well floured surface roll each tortilla out until very thin (should be about a 10-12” tortilla once you get it thin enough). You can use a tortilla press but it’s very hard to get them thin enough for my liking with a press. We have a super heavy wooden press and I still prefer to roll out my flour tortillas. We use the press for corn 100% of the time though. 

After you roll them out, immediately transfer to a hot pan/griddle (med high heat-pretty damn hot). They shrink up very quickly after you press them, so press as you go so you can immediately get them on the griddle after rolling. Cook for 30-45 seconds until little air bubbles appear on the surface. Flip them and cook for another 30-45. Once you have done a couple you can adjust heat/time to get them perfect. Like pancakes, the first tortilla or 2 are usually never the best of the bunch.