breakfast-walking-tacos

Breakfast recipes

Breakfast Walking Tacos

2024-03-20 By : Admin
Frito pie is the handheld meal our busy times demand, but why hasn’t it been adapted to the busiest time of day: the morning? This recipe takes a single-serving bag of Fritos and tops it with soft scrambled eggs, salsa roja, a drizzle of crema, and a crumble of cotija. Add chopped cilantro and sliced scallions and you’ve got all the food groups covered (part of a complete breakfast)!

Ingredients

  • 3 tablespoons neutral oil (such as canola or vegetable), divided

  • 1 cup chopped onion

  • 4 cloves garlic, minced

  • 1 tablespoon minced fresh red chile (such as Fresno)

  • 1 teaspoon fine salt

  • 1/4 teaspoon ground black pepper

  • 1 teaspoon Mexican oregano

  • 1/2 teaspoon ground cumin

  • 2 teaspoons paprika (not smoked)

  • 1 (14.5-ounce) can fire-roasted diced tomatoes

  • 1 teaspoon white vinegar

  • 4 (1-ounce) bags of Fritos

  • 4 large eggs

  • 2 tablespoons crema (or 1 tablespoon sour cream mixed with 1 tablespoon milk)

  • 2 tablespoons crumbled cotija

  • 1 scallion, thinly sliced

  • 1/4 cup coarsely chopped cilantro

Directions

    1. Gather the ingredients.
    2. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Sauté the onion, garlic, and red chile, stirring frequently, until lightly browned and slightly translucent, about 5 minutes.
    3. Stir in the salt, pepper, oregano, cumin, and paprika and then pour in the fire-roasted tomatoes. Fill the empty tomato can to the top with water and pour it into the pot, then add the vinegar.
    4. Bring the salsa to a simmer, reduce the heat to medium-low, and simmer, uncovered, for 20 minutes, stirring occasionally. Blend until velvety smooth and taste. It’s ok if it tastes slightly under-seasoned because the Fritos are very salty, but it should have a savory tomato flavor and a little acidity. Add more paprika or some cayenne as needed to suit your taste.
    5. Open the bags of Fritos and fold down the sides of the bags an inch or so. Pour 1/2 cup of the salsa into each bag of chips and stir. Set aside to let the chips soak up the salsa while you cook the eggs.
    6. Heat the remaining tablespoon of oil over medium-low heat. Beat the eggs well and pour them into the heated oil, slowly scraping a rubber spatula back and forth to make large curds of soft scrambled egg. When the eggs are mostly set but still jiggly and glossy, turn off the heat.
    7. Divide the eggs between the 4 bags of sauced Fritos, then top with another spoonful of salsa. Add a drizzle of crema, and a sprinkle of cotija, scallions, and cilantro to each bag. The bags should stand on their own but feel free to set them in a bowl for added stability.
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