TACONE RECIPES
SCRAMBLED-EGG TACONE RECIPE | MYRECIPES
NOTES: At Las Ventanas, they call this substantial breakfast burrito a tacone (big taco). Serve it with hot refried or cooked whole pinto beans. Remove all or some of the seeds from jalapeño chiles for less heat, and wear rubber gloves to protect your hands when working with chiles.
Provided by MyRecipes
Yield MAKES: 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, whisk eggs, 1/4 cup water, and salt until blended.
- Set a 10- to 12-inch nonstick frying pan over high heat. Add oil, ham, chiles, onion, and tomato; stir often until onion is limp, about 5 minutes. Reduce heat to medium-high. Add egg mixture, then sprinkle evenly with cheese. When a thin layer of egg is set on pan bottom, in about 30 seconds, push cooked egg toward one side of pan with a wide spatula, letting uncooked egg flow underneath. Continue cooking and pushing egg mixture until eggs are softly set but still moist, 3 to 4 minutes total. Stir to turn eggs over. Remove pan from heat.
- Wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until hot and steamy, 15 to 30 seconds. Lay tortillas, one at a time, on a board and spoon about a fourth of the egg mixture across each, just below center. Wrap tortillas tightly around filling. If desired, cut each burrito in half diagonally; stack on plates. Offer salsa, salt, and pepper to add to taste.
Nutrition Facts : Calories 561 calories, CarbohydrateContent 39 g, CholesterolContent 525 mg, FatContent 30 g, FiberContent 3 g, ProteinContent 33 g, SaturatedFatContent 10 g, SodiumContent 1130 mg
EASY TACOS RECIPES - OLIVEMAGAZINE
These Mexican wraps make an easy way to feed a crowd. Try our fun, inventive ideas including ten-minute prawn tacos, beer-braised lamb and crusted halloumi with pico de gallo
Provided by OLIVEMAGAZINE.COM
Categories Mexican
Number Of Ingredients 1
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