I‘ve had the good fortune to travel to Austin a couple of times in the last year or so, and it is always good fun. Like Portland, Milwaukee, or Brooklyn, it is a place where people understand that work is important, but having a beer and a bite with friends, listening to music, or just kicking back on the front porch is just as important.
Austin might be most famous for barbeque, but breakfast tacos seem to be a close second. Ask five Austinites where to get the best breakfast tacos and you’ll get six opinions. One time I had a flight out to catch at 6 AM, and several friends got into a 15 minute discussion of where I could ask the cab driver to stop at 4:30. (I wasn’t quite that committed, but I probably should have been – the options at the airport were dismal indeed.)
Like all tacos, the ingredient choices can be flexible. There are just two key principles: use good, soft, warm corn tortillas, and don’t overfill them. A taco should be just about three bites of food, and if you are hungry, well you just need more tacos.
Austin-Style Breakfast Tacos
Vegetarian, gluten free, and kosher
Serves 4 generously (3 tacos each)
- 12 corn tortillas
- 1 1/2 cups refried beans, hot
- 24 small potatoes, oven roasted with olive oil and salt, halved
- 10 tender scrambled eggs
- Fresh salsa (a smoky one is nice)
- 1 bunch cilantro minced with 1/2 white onion
- Hot sauce (Tapatio or whatever you like)
- Heat the tortillas either on a griddle, or by wrapping in a clean, slightly dampened towel and microwaving for about two minutes until soft.
- For each taco, spread on a couple of tablespoons of refried beans, and top with 4 potato halves. Spoon in some of the scrambled eggs, then a bit of salsa and a sprinkle of cilantro and onions. Serve right away, while still hot, and pass the hot sauce at the table.