I love this recipe...

My current favorite recipe of choice is breakfast tacos, which, despite their name, are a lovely bit of sustenance any time of day. I make them most weekends, generally on Sundays, and Mena & I enjoy them with mimosas or bellinis.

About a month ago I made them for dinner with Mena and Krissy, in celebration of some television finale or other--I think it was America's Next Top Model, but I could be wrong.

Mango salsa

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To celebrate the occasion I made them in an extra special way, with potatoes on the side (or within the taco, depending on the person) [1], & with tortilla chips with a variety of dipping options: mango salsa, guacamole, and some simple salsa fresca.

And for drinks? Guava margaritas, so good!

Here's a sort-of recipe, "sort-of" because I don't ever measure any of this stuff. But it always ends up tasting good, anyway.

Breakfast/Lunch/Dinner Tacos

Breakfast taco

2 strips of bacon
1 chorizo sausage, pre-cooked
3 green onions
1 serrano chile
6 eggs
4 flour tortillas
some cheese, grated
some salsa

1. Fry up the bacon in a frying pan, until it's done. Remove from pan. And then remove some of the bacon fat, but not all of it, because the best way to enjoy eggs is to cook them in bacon fat.
2. Fry up the chorizo, until it's getting all nice and crispy.
3. Add the green onions and serrano chiles.
4. In a separate bowl, whisk up the eggs with a tiny bit of milk and some sea salt and pepper.
5. Add the eggs to the frying pan.
6. Cook until almost done, then rip up the bacon into small bits, and add back to the pan. Then, cook until done.

In the meantime, grate your cheese & warm up the flour tortillas in the oven for a couple of minutes. Just warm them--don't make them crispy.

Fill them with the cheese, the salsa, and the mixture from your frying pan. Then put them back in the oven for 3-4 minutes to let the cheese melt and everything to warm back up. Then serve, and love.

[1] Very simply: buy a couple of red potatoes, chop in half, boil for 10 minutes or so or until a fork goes in easily. Remove the water, but keep the potatoes in the pan while they dry (and they will, quickly). Chop up further into smaller bits, then add to a frying pan with liberal amounts of olive oil, salt, pepper, and rosemary. Cook until crispy on the outside.