Austin-Style Papa con Huevo Breakfast Tacos

Breakfast tacos are a staple of every Texan morning, but they can be surprisingly hard to find in New York City. These simple yet delicious tacos are filled with veggies, wrapped in flour tortillas, and made with fresh ingredients, perfect for sharing with a crowd or enjoying as a breakfast treat, no matter your cooking experience.

Austin-Style Papa con Huevo Breakfast Tacos
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Austin-Style Papa con Huevo Breakfast Tacos

Recipe by Rebecca Gorena
Servings

4

servings
Total time

30

minutes

Materials needed: knife, cutting board, skillet, large bowl, rubber spatula

Ingredients

  • 5 medium yukon gold potatoes, peeled, diced into ½ inch cubes

  • 1 small yellow onion, coarsely chopped

  • 4 tsp. vegetable oil

  • 8 Tbsp. unsalted butter, divided

  • 4 tsp. Diamond Crystal kosher salt or 2¼ tsp. Morton kosher salt, divided, plus more

  • 2 tsp. garlic powder

  • 2 tsp. hot paprika

  • Freshly ground black pepper

  • 8 large eggs, room temperature

  • 2 Tbsp. whole milk

  • 8 oz. yellow or white cheddar cheese, shredded

  • Warm flour tortillas, refried beans, salsa, finely chopped cilantro, for serving

Directions

  • Rinse 5 medium Yukon Gold potatoes, peeled, cut into TK size, in a fine-mesh sieve until water runs clear. Pat dry and set aside.
  • Heat 4 tsp. of oil in a large skillet over medium heat. Cook onions until soft and translucent, stirring frequently, about 5 minutes. Increase heat to medium high. Add potatoes, 4 Tbsp. butter, garlic powder, paprika, 1 tsp. pepper, and 2 tsp. Diamond Crystal or 1 ½ tsp. Morton kosher salt to skillet with potatoes. Cook, tossing potatoes every few minutes until golden brown and tender, about 10 minutes.
  • Meanwhile, whisk 8 large eggs, 2 tsp. Diamond Crystal or 1 ½ tsp. Morton kosher salt, ½ tsp. freshly ground black pepper, and 2 Tbsp. whole milk in a large bowl. Add eggs and 4 Tbsp. butter to the same skillet, let set for 2 minutes.
  • Using a heatproof spatula, push eggs across the pan until large curds form and egg is set, eventually turning eggs and potatoes in the pan together to create a potato and egg mixture. Sprinkle cheese over potato and egg mixture, mix until well combined. You should have fluffy curds of eggs with potatoes mixed evenly throughout.
  • Spread a spoonful of refried beans across the tortilla and fill with potato, egg, and cheese mixture. Spoon salsa over eggs and top with cilantro, if desired.
Spicy Salsa Naranja
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Spicy Salsa Naranja

Recipe by Rebecca Gorena
Makes About

2

Cups
Calories

300

kcal
Total time

20

minutes

Materials needed: small cast iron skillet or comal, knife, blender, small bowl

Ingredients

  • 2 dried chiles de arbol (more if spicier salsa is desired)

  • 3-4 roma tomatoes, sliced in half lengthwise

  • 1 yellow onion, sliced in half lengthwise

  • 3 cloves peeled garlic

  • 1 tsp. chicken bouillon, preferably Knorr

  • ¼ tsp. ground cumin

  • 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

  • ½ tsp. freshly ground pepper

  • 2 Tbsp. vegetable oil

Directions

  • Soak chiles in a small bowl with boiling water until soft, about 10 minutes.
  • Heat a comal or medium cast iron skillet over medium high heat. Add 1 tsp. oil and place garlic, tomatoes, and onion cut side down on the pan and cook for 10 minutes, turning occasionally until each side is slightly charred. Let cool slightly.
  • Drain chiles; using a paring knife, slice chiles lengthwise and remove all seeds, discard seeds. Add chiles, bouillon, cumin, salt, pepper, and charred vegetables to a blender.
  • Blend on low, until incorporated for about sixty seconds, and with the motor running, slowly add the remainder of oil and continue to blend for 10 seconds. Increase speed to medium, until salsa is orange and smooth but not frothy. If you like a thinner salsa, add water 1 Tbsp. at a time until it is desired consistency.
  • Taste for seasoning and add more spice if needed. Serve warm.