So, once you start cooking from The Homesick Texan you realize that one beautiful meal turns into another and so on and really, that's just part of the genius of this book. These breakfast tacos were born with leftover carnitas and leftover jalapeno pinto beans. Oh the joy of it!
I was able to use my leftover jalapeno pinto beans to make Lisa's refried beans and let me just tell you now....these refried beans are without a doubt the very best refried beans I've ever tasted. And, not to brag, but I do consider myself a bean connoisseur (okay, don't laugh at me).
To make the breakfast tacos you need to have some refried beans, flour tortillas (Lisa says always use flour tortillas), meat of your choice (in this case I used leftover carnitas), eggs, cheese, and salsa for serving.
I began by converting Lisa's Jalapeno Pinto Beans into refried beans. After pureeing the beans in the blender I cooked them down in a cast iron skillet with a tablespoon of canola oil, diced onion, and 2 huge cloves of garlic. I can't believe how very different they tasted from the original Jalapeno Pinto Bean recipe. These beans are phenomenal. I couldn't keep my spoon out of the skillet.
Adapted from The Homesick Texan
4 cups cooked Jalapeno Pinto Beans
1/4 cup lard, bacon grease, or canola oil (I reduced this to 1 tbsp.)
1/4 medium yellow onion, diced
2 cloves garlic, minced (don't be shy)
Salt, to taste
In a blender, place the beans along with 1/4 cup of their cooking liquid (I forgot save the liquid and used water).
In a large cast-iron skillet, on medium-low heat melt the lard (or grease/oil). Add the onions and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic and cook for 30 more seconds. Pour in the bean puree and while stirring cook the beans until the oil is well incorporated and the refried beans are a little darker in color, about 5 minutes. Taste and add salt.
Adapted from The Homesick Texan
Serves 4 (4 tacos)
1 tablespoon butter
4 large eggs, beaten
4 pieces of bacon, cooked and sliced or any other meat desired
salt and black pepper, to taste
4 flour tortillas
1 cup refried beans, heated
1 cup grated cheddar cheese
Salsa, for serving
Heat a large skillet, preferably cast-iron, on medium high, and melt the tablespoon unsalted butter. When butter is melted, add the eggs and cooked bacon (or meat of your choice) to the skillet and gently scramble for about 3 minutes or until done to your liking. Taste and add salt and black pepper.
Heat up the flour tortillas either in a skillet or by laying them on top of a gas burner turned on to a low flame. When a tortilla starts to puff (about 20 seconds) turn it over and cook for another 20 seconds.
Take a tortilla and spread 1/4 cup of refried beans in the center of the tortilla. Add a quarter of the scrambled egg and top with 1/4 cup of cheese and salsa. Fold in the bottom 1 inch of the tortilla and then roll from left to right until self-contained.
Note: This is a basic recipe, which you can experiment with and change to your heart's desire. The variations on breakfast tacos are endless- you can also add breakfast sausage, chorizo, Mexican fried potatoes (see Monday's post), or leftover brisket.
This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef