Chef notes

In Austin, Texas, tacos are a favorite for a filling morning — or anytime — meal. Warm tortillas are filled with all kinds of breakfast classics like eggs and bacon, but also incorporate other Southwestern ingredients like barbecued meats and avocado. The flavor combinations are endless!

Ingredients

2 tablespoons vegetable oil
1 small red onion, diced
1 large russet potatoes, diced
1 teaspoon cumin
2 chipotles in adobo, finely minced plus 1 tablespoon adobo sauce
Kosher salt and freshly ground black pepper
1 cup leftover Barbecue Pork Ribs, chopped (recipe linked above)

1/4 cup cilantro, chopped
2 tablespoons unsalted butter
8 eggs
1/4 cup heavy cream or whole milk
1/2 cup shredded cheese (cheddar or Monterey Jack)
8 corn or flour tortillas, warmed
Cilantro, sour cream, sliced avocado, salsas and hot sauce, to garnish (optional)

Preparation

In a medium pan, heat vegetable oil over medium heat. Add the diced red onion and cook for 2 minutes.

Once the onions are slightly translucent, add in the diced potatoes, cumin, chipotles and their sauce. Season with salt and pepper and cook until potatoes are tender, about 15 minutes.

When the potatoes are cooked through, mix in the pork and cilantro. Set aside.

Wipe out the pan used to make the potatoes and place it back on medium heat, along with the unsalted butter.

While the pan's reheating, whisk the eggs and cream together, seasoning well with salt and pepper.

Once the pan is hot and the butter has melted, add in the eggs and begin to stir immediately with a rubber spatula. Keep stirring and scrambling until the eggs are a bit more than halfway set, about 3 minutes. At that point, stir in the shredded cheese and continue to cook until the cheese has melted and the eggs are scrambled to your liking.

To serve, transfer some eggs to a warmed tortilla. Top with a spoonful of the potato and pork mixture. Garnish with whatever your heart desires! I love to top off my tacos with some fresh cilantro, charred tomato salsa, avocado and a bit of hot sauce.