Robert Rodriguez’ Sin City Breakfast Tacos

Jun 01, 2023June 1, 20230 4
Robert Rodriguez' Sin City Breakfast Tacos with Crispy Potatoes and Eggs
in Breakfast/Brunch

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 cups unbleached white flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter , softened to room temperature or 1/8 cup butter and 1/8 cup lard
3/4 cup warm water , approximately
bacon drippings ( optional )
1 large potato , peeled and diced small
1 large tomatoes , diced
1 medium white onion , peeled and diced
1 green jalapeno , minced
4 day old corn tortillas , cut up into strips slices
5 -6 eggs , lightly beaten
corn oil , for frying
real butter , for frying
salt and pepper , to taste

Nutrision Information

Servings Per Recipe
4
Calories
425
Sugar
2g
Fat
23g
Robert Rodriguez is a celebrated filmmaker and cook, best known for his films such as Desperado, Spy Kids, and Sin City. He also has a passion for food and has shared several of his favorite recipes over the years. This breakfast taco is inspired by the infamous Sin City film and features crispy potatoes, sautéed vegetables, and scrambled eggs, all piled onto a crispy tortilla shell. It's the perfect breakfast for a lazy weekend morning or for a quick bite on the go. This recipe is easy to customize to your own tastes, whether you prefer your tacos spicy or mild.

Instructions

1.In a large bowl, mix the flour, salt, and baking powder together to make the dough.
2.Add the butter and use your hands to mix until the mixture resembles coarse crumbs.
3.Slowly add the warm water and mix until the dough comes together.
4.Knead the dough on a floured surface for a few minutes until smooth and elastic.
5.Cover the dough with a damp cloth and let it rest for 30 minutes.
6.In a large skillet, heat the bacon drippings (if using) over medium-high heat.
7.Add the diced potatoes and fry until golden brown and crispy, about 7-10 minutes.
8.Remove the potatoes from the skillet and set aside.
9.Add the diced tomatoes, white onion, and jalapeno to the skillet and sauté until softened, about 5-7 minutes.
10.Remove the vegetables from the skillet and set aside.
11.In a separate skillet, heat the corn oil and butter over medium-high heat.
12.Fry the tortilla strips until crispy and golden brown.
13.Remove the tortilla strips from the skillet and set aside.
14.In the same skillet, pour in the lightly beaten eggs and scramble until cooked through, about 3-5 minutes.
15.Season the eggs with salt and pepper.
16.To assemble the tacos, place a spoonful of the crispy potatoes on a tortilla, followed by a spoonful of the sautéed vegetables, scrambled eggs, and tortilla strips.
17.Serve with hot sauce, if desired.

PROS

This breakfast taco is hearty and filling, perfect for starting the day off right.
The crispy potatoes and tortilla strips add a satisfying crunch, while the eggs and vegetables provide the perfect balance of flavor and texture.
This recipe can easily be adjusted to feed a crowd or to suit individual taste preferences.

CONS

This breakfast taco is high in calories and fat, making it best enjoyed in moderation as part of a balanced diet.
It may be too spicy for some individuals, in which case the jalapeno can be omitted or reduced.

HEALTH & BENEFITS

Despite its high calorie and fat content, this breakfast taco provides a good source of protein and nutrients. The potatoes and eggs are both rich in potassium and vitamin C, while the vegetables provide a range of vitamins and minerals. The jalapeno also contains capsaicin, a compound that has been linked to lower blood pressure and decreased inflammation.

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