Thursday, December 11

12 Days of Breakfast Tacos: My Morning Migas by Addie Broyles

Nuestra amiga Addie Broyles - foodista, writer, mommy and former What Not to Wear celebrity has many talents and you might as well add breakfast tacos to her lista. We all love our migas tacos but how do you mix it up or give 'em a little healthy kick??? Let's thanks Addie for My Morning Migas con Brussels sprouts! Check out Addie's recipe below.

BTW, today is the last day to order your signed book. :( I know, we're sad too. So get yours today!



Excerpt from Austin Breakfast Tacos: Addie Broyles, Relish Austin - Austin American-Statesman/Austin360

Tell us about yourself and your connection with Austin...and the breakfast taco.
Even though I was raised in southwest Missouri, my family ate a lot of breakfast tacos growing up. We (foolishly) called them breakfast burritos, but that quickly changed when I moved to Austin in 2005. I’ve always been a savory breakfast kind of person, but it was only a matter of time before I couldn’t think of something savory to eat for breakfast that was not a breakfast taco. I didn’t start making migas until I started to grow a little tired of the traditional bacon, eggs and cheese breakfast tacos and when I decided that vegetables for breakfast was a pretty good way to sneak even more greens into my diet. I make a living writing about food for the Austin American-Statesman, but I don’t consider myself a professional cook, and this recipe for migas is one that anyone with a frying pan, eggs and stale tortilla chips can make. (And yes, fresh chips will work in a pinch, but I save the last crumbles in the tortilla chip bag specifically for making migas.)

Whatever else you decide to put in your taco will evolve by the day and by your tastes. I used chopped Brussels sprouts for this version because that’s what I had in my vegetable crisper, but I’ve made it with leftover roasted sweet potatoes, last night’s grilled zucchini or quickly sautéed chard or kale. Cheese isn’t absolutely necessary, but I do like to throw a little in there to finish the dish.

Recipe: My Morning Migas
2 tablespoons salted butter, divided
1⁄2 cup chopped Brussels sprouts, stems
removed
1⁄2 cup lightly crushed stale tortilla chips
3 eggs, gently beaten
2 tablespoons shredded cheese (optional) Salt, pepper and Sriracha to taste
2 flour tortillas

In a small sauté pan over medium heat, melt 1 tablespoon butter. Gently sauté the sprouts until they start to soften and turn bright green. Add the last of the butter and the chips. Stir to coat the chips in butter and continue cooking and stirring until the chips are lightly toasted and the sprouts have cooked for another few minutes. Add the eggs and cheese to the pan. Cook as you would scrambled eggs, stirring regularly but not constantly to ensure that the eggs cook evenly. If cooking on a gas stove, warm tortillas over flame (or in a pan or griddle, if need be).

Remove from heat and fill the tortillas with the migas. Top with Sriracha or other hot sauce, as desired, and enjoy. Serves 1 generously or 2 for a smaller breakfast.

Tuesday, December 9

12 Days of Breakfast Tacos: @OmarG's Tube Sausage Breakfast Tacos

We heart the @OmarG for many reasons beyond tech and newspaper writing. We love his original yet simple recipe for breakfast tacos. I mean who doesn't love tube sausage??? AMIRITE???

Want more fantastic breakfast taco recipes??? Order the book by Dec. 11th aquí!

Omar Gallaga - @OmarG

Why do you love breakfast tacos?

For me, it’s genuine comfort food. They’re quick, they’re filling, you can put practically anything in them and, with a bit of salsa, they start your day with a little kick.

Simple Sausage, Egg and Cheese Taquitos
1 roll of sausage (I like Jimmy Dean All- Natural or Maple Pork Sausage, but any kind works fine)
5–6 eggs 
1⁄2 teaspoon salt 
1⁄2 teaspoon pepper 
1 teaspoon paprika 
8 corn or flour tortillas 
Salsa or hot sauce of your choice 
1⁄2 cup shredded cheese (cheddar, American
or any Mexican style you prefer)

Liberate about half of the sausage roll from its container and roll it into small, 1⁄2-inch balls or crumbles and cook on a skillet over medium heat until browned. Put aside.

Crack eggs in a bowl and add salt, pepper and paprika. I like lots of paprika, but you may prefer a little less. Scramble the eggs and begin cooking on a sprayed or oiled pan over medium heat.

Add the sausage to the eggs once they’re cooked, and mix well. Cook the tortillas until they’re brown and firm and fill them with your egg/ sausage mix. Add salsa and cheese and enjoy!

Monday, December 8

12 Days of Breakfast Tacos: Mi Madre's Machacado Taco

I'll take #9 any day of the week. I literally at that taco for like 3-4 times a week when I worked just blocks from Mi Madre's Mexican Restaurant. You can't go wrong with Mi Madre's machacado & egg breakfast taco + I grew up eating machacado in the West Texas town of El Paso. 


So Mira Look! Taste test your own Machacado at Mi Madre's or make it at home via El Libro. Get it here

Mi Madre's #9: Machacado, Egg & Pico de Gallo Breakfast Taco
Photo by Dennis Burnett 

Excerpt from Austin Breakfast Tacos: Aurelio Torres, Mi Madre's Mexican Restaurant

Why do you think Austinites love breakfast tacos so much?
I’ve been in Austin since 1986. The breakfast tacos were not always popular. It was a food we’d hide and eat ourselves because it was the cheapest food, because people were eating sandwiches. The perception was that sandwiches were high class and tacos were cheap. I began telling people that the taco is the way to go. Why? Because it’s very portable, you can eat it while you’re driving; I can make tacos of sushi if you want! Anything can be placed in a taco.
In 1996, I won the best taco in Austin according to the Austin Chronicle. Awareness grew then; people began to see that it was ok to eat a taco. Now, the taco is diversified in so many ways that I am like,“YES! YES for Austin!”

Mi Madre’s Machacado Taco
In the beginning, we used to buy our machacado (shredded dry beef) from Monterrey because that is the most traditional place to get machacado. One of the reasons it is most famous in Monterrey is because it is the desert region of Mexico, and not too long ago we didn’t have refrigeration in those days, so people started preparing the meat and drying the meat to process it—dry it and salt it to process it and preserve the meat. After they dried the beef, they had to shred it, and they created machinery to shred the meat into machacado.

Now there’s a lot of processing, and the quality of the meat is suspect. There are people that say they might be processing donkey meat, and it might be true! How are you going to know? So that’s when I started to think, well, I should make my own machacado. I know how to do it, I just have to remember the whole process. So the way I do it is I buy the brisket, which is the cheapest cut, and we bake the brisket and then we shred it after that. After we shred it, we let it rest in refrigeration for about a week. And it did the trick for us because it would dry it even more. And it kept it safe. After that, we throw it on the griddle and we season it. We started putting black pepper, a little bit of cayenne. Even flavored machacado. You can put lemon in it or fajita spices. Up to this point, you can tell it’s really a lot of work, shredding it, pull out the gristle. Then, after we cook it on the griddle, we use a little bit of oil, but not too much. We let it roast a little bit. Then we put it in a food processor, and that’s how we shred it, with the spices and everything. It’s ready to be used. We pack it and refrigerate it. When I make the machacado myself, I accomplish three things: quality control, preserves the flavors and ensures the safety of my customers, which is of ultimate importance to me. I don’t even know if there is anyone else doing this, making their own machacado. It’s really a lot of hard work. And I learned how to make the machacado because every day my mom would send me to get a block of ice because we didn’t have freezers. And we would get the meat and cut up the steaks and have to process and dry it out right away.

Recipe
2⁄3 ounce machacado, heated on the griddle with bit of oil
Pico de gallo 
Eggs, scrambled 
Tortilla, heated

Let the machado and pico de gallo mixture cook a bit before adding scrambled eggs at the end. Serve on top of a hot tortilla, fold and eat.

Friday, December 5

12 Days of Breakfast Tacos: El Primo - South Austin's Favorite Taco Trailer

El Primo is definitely one of South Austin's favorite taco trailers. It's my go to place for real legit Mexican tacos and they're in El Book! Check out their easy Chorizo and Egg taco recipe and get the book aqui!

El Primo Trailer on South 1st. Photo by Dennis Burnett
Excerpt from Austin Breakfast Tacos: Jose Luis Perez, El Primo
Why do you think Austinites love breakfast tacos so much?
I really don’t know what has made the breakfast taco so popular. When I first opened on First Street, it was just me and Torchy’s Tacos. Now, no matter where you go, you can find one. At first, there were like one to two hundred food trucks; now there are over a thousand, and not just breakfast tacos but all kinds.

Chorizo, Egg and Cheese Taco
Cook chorizo on a hot griddle for about 3 minutes, or more if you prefer. Pour the egg on the griddle and mix with the chorizo until it makes an omelet and then scramble. Heat up the tortilla until warm. Add cheddar cheese on top of the egg and chorizo until it melts, and wrap it all inside the tortilla.

Thursday, December 4

12 Days of Breakfast Tacos: Migas Tacos at Veracruz All Natural

This the Season! We're excited to still be promoting the hell out of El Book - Austin Breakfast Tacos: The Story of the Most Important Taco of the Day. Our amigos at BookPeople are doing a cool holidayz promotion and now you too can get a signed copy of our libro.

So during the 12 Days of Breakfast Tacos, we're going to post recipes and stories from our book to give you a little taste of what Austin tastes like! ;)

We'll make it super easy for your too. Here's how to order your book...

Go to BookPeople.com, click on "Signed, Personalized Books from Austin Authors!" & click purchase! You can also go to the store and buy it in person! Yup, it's that easy.

For today's post, we're highlighting one of Austin's favorites - Veracruz All Natural. Now try to make these migas at home!


Excerpt from Austin Breakfast Tacos: Reyna and maritza Vazquez, Veracruz All Natural

Why do you think Austinites love breakfast tacos so much?
Here in Austin, I think people like the breakfast taco because there are a lot of vegetarians and vegans. I think vegetarians don’t have many options in many places. I think the breakfast taco is one more option for vegetarians. What we sell the most is the migas taco, potato and cheese and the nopales and eggs. Eggs are more easily adapted to vegetarian meals.

Migas Taco Recipe
The migas tacos are very popular here at Veracruz All Natural. We make the tortillas (yes, they’re handmade) and tostadas fresh to order. Many people use chips from a bag, but we use our own fresh tortillas. To make the tostadas, we tear them into strips and lightly cook them in oil before adding them to the eggs.

We really like the taste of fresh ingredients, so we use really fresh pico de gallo, cilantro and onion. We don’t use jalapeños because some people may not eat spicy food. We add the eggs last, and it all cooks together. And it all goes on a fresh, warm tortilla.


Tuesday, December 2

Taco Book Tuesday!

Y'all may know Black Friday, Small Biz Saturday & Cyber Monday - today with the help of  we present you - TACO BOOK TUESDAY!

BookPeople

Get your signed and/or personalized copy of Austin Breakfast Tacos: The Story of the Most Important Taco of the Day or yourself or as a gift for someone you REALLY love and support our award-winning local book slinger!

CLICK HERE, GET SIGNED TACO BOOK

Orders will be taken from now until Dec 12th at BookPeople. You can pick up at the store OR they can wrap your taco book gift of love and ship it anywhere in the world!!

Peace, love and taco grease, y'all.

- Jarod & Mando



Monday, December 1

Puro Pinche Turkey Tacos

It's the week after Thanksgiving and what'ya gonna eat after slaving away in that kitchen workin' your Pavo Magic??? Pos Puro Pinche Turkey Tacos! So stop messing around with those filler recipes like Torkey Pot Pie y Torkey Sammiches and get yo'self some gosh darn tortillias and hook it up like I did! P'a más sabor add a little bit of olive oil, red onions, jalapeños y grated carrots. Pazz y Sazz!


Mira, con carrots - Todo healthy! 


Tacos Dorados de Torkey!

Wednesday, October 29

Bon Appétit Magazine: Taco Tips from The Taco Man

When Bon Appétit Magazine calls for taco advice, well, we deliver! So check out the cool story on the Austin taco scene in the November issue of Bon Appétit!


Excerpt from Taco Town USA: Where to Find the Best Tacos in Austin
Ask a Local: The Taco Man

No one has eaten more tacos than Mando Rayo, co-author of Austin Breakfast Tacos and the man behind the blog tacojournalism.com. We can all learn from the guy.

1. You roll a burrito, flauta, and enchilada. You fold a taco.

2. Avoid college tacos, which consist of overcooked eggs, too much cheese, and a cold tortilla.

3. It’s always a good time to eat a taco. Just make sure you’re not the first (the griddle needs time to
become seasoned) or last (how long has the meat been sitting out?).

4. If you’re a taco rookie, skip the ground-beef taco and start with a pollo al carbon (grilled chicken) or an al pastor (spit-grilled pork).

5. Do eat tacos from Mexican, Asian, BBQ, and even American restaurants, but never, ever from a fastfood chain.

6. Always eat with your hands.

7. Spend $2–$3 per taco. Don’t pay $6 for one taco in Austin—or NYC.

8. You know you’re eating at an authentic joint if:
-The taqueria is next to a garage or Laundromat.
-More than half of the diners are Latino.
-You have to order in Spanish.
-The TV is blaring Sábado Gigante or fùtbol.
-The family next to you is dressed to the nines.
-The staff gives you a blank stare when you ask for a vegetarian option.
-The aguas frescas are plentiful, colorful, and flowing!