The Perfect Homemade Breakfast Taco Guide

Whisk and combine all-purpose flour with baking powder and kosher salt.

Add in lard mix into the flour using two forks.

Stirring with a fork slowly stream in warm water.

Gently knead into a ball and stop immediately. Place into a greased bowl and cover with plastic wrap. Rest at room temperature for 30 minutes.

On a lightly floured surface, dump out the dough and divide into equal pieces and roll into a ball.

Cover and let rest for 5 minutes.

Heat a cast iron skillet of medium-high heat.

On a generously floured surface, dust the dough ball then roll and rotate in even circles until ⅛” thick.

Lay into a hot cast iron skillet and cook 30 seconds per side.

Place tortillas on a plate and cover with a towel to keep warm.

Start by frying or baking the bacon until crispy. Drain on paper towels.

Melt butter over medium heat in a medium skillet. Beat the eggs together and add to the pan once the butter is melted. Stir and cook over medium heat until soft scramble forms.

Take a tortilla and lay a base of scrambled eggs on followed by shredded cheese and top with bacon.

Serve.

Start by grating the russet potatoes. Soak in water and then drain. Rinse and repeat until water runs clear.

Place potatoes in a towel and wring out as much liquid as possible.

Add potatoes to an oiled medium skillet set over medium heat. Press potatoes in and cook for 3-5 minutes. Flip and repeat.

Take a tortilla and lay a base of scrambled eggs on followed by shredded cheese and top with hash browns.

Cook chorizo over medium heat until crispy.

Fry eggs over an oiled medium heat skillet until the whites are set.

Take a tortilla and lay a base with the egg followed by the crispy chorizo and topped with cojita cheese and sliced avocado.

In a medium oiled pan, add in unsalted butter and heat over medium heat.

Add in diced onions, sliced garlic, and thinly sliced serrano chile once the butter is melted. Saute until nice and soft.

Add in can of beans, season to taste with salt and pepper, and cook until heated through.

Transfer to a blender and blend until smooth.

Take a tortilla and lay a base of beans followed by a quarter of an avocado and topped with manchego cheese and cilantro.

Start by charring the jalapenos and place into a container and cover.

To a small pot, add thinly sliced garlic and oil. Set over medium heat cooking until garlic is slightly toasted. Strain through a fine mesh strainer.

Rub off the jalapenos skin by using a paper towel. Cut stems off and place into a blender.

Add in toasted garlic cloves along with a raw garlic clove and juice of a lime.

Blend until smooth and while blending stream in olive oil to emulsify.

Season to taste with salt.