Breakfast Tacos “Machitos”, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Breakfast Tacos “Machitos”

Cuisine: Mexican
Servings: 2-4 servings

What could be more comforting on a Sunday morning than homemade flour tortillas with warm beans, scrambled eggs and a warm salsa, just out of the blender? When I was still living at home, my mom would make flour tortillas for us at least once a month. It was a treat for sure!! One big pot of pinto beans blended with Mexican chorizo is all we needed to make us happy.

But we didn't make tacos, we made “Machitos,” ha ha… Not really sure where the name came from, but that's how we knew them. And whether filled with just beans or a scrambled egg mixture of peppers, onions, potatoes, ham, or chorizo, they were the best Machitos ever. For this Machito recipe, you can prepare traditional white flour tortillas or whole-wheat flour tortillas. I always try to find a healthier way to enjoy the foods I love so much!

I would like to think that my Mama is still with me guiding me as I am in the kitchen recreating her recipes. I keep her picture close, so that I may look at it while I am cooking.

Ingredients

  • For the Salsa
  • 5 Roma tomato
  • 2 serrano chiles
  • 1 clove garlic
  • 1 key lime juiced
  • salt to taste
  • For the Tortillas
  • 1/2 cup vegetable shortening
  • 1 cup hot water
  • 2 1/2 - 3 cups flour you can use whole-wheat or all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon crushed jalapeño flakes optional
  • For the Eggs
  • canola oil or grapeseed oil
  • 1/3 cup onion diced
  • 1 serrano pepper or jalapeño, minced
  • 1/3 cup red bell pepper diced
  • 1 cup ham chopped
  • 5 large eggs
  • 1/8 cup milk
  • salt and pepper to taste
  • 1 1/2 cups refried beans optional

Directions

  1. In a medium microwave-safe container, add the tomatoes, serrano peppers, and a drizzle of water. Cover and microwave for 6 to 8 minutes or until the tomatoes break open. Transfer to the blender and add the chopped garlic, lime juice and salt. Pulse to blend, taste for salt, pour into serving container and set aside.
  2. In a medium microwave-safe bowl, add the shortening and cook for 1 to 2 minutes, just long enough to melt. Remove from microwave and add the water, salt and baking powder. Gradually add in the flour until the dough forms and is no longer sticky. Divide into 20 dough balls, cover and let sit for a few minutes.
  3. Preheat a large griddle pan or heavy skillet to medium heat. On a lightly floured flat surface, roll out dough balls to about 5 inches. Cook on a hot griddle for a minute or two on each side, until you get some nice brown spots. Transfer to a clean kitchen towel and spread them out so they don’t stick. Keep them covered while you make the rest of the tortillas. Makes 20 small tortillas.
  4. Now that the tortillas are done, in a medium sauté pan heat 2 tablespoons of oil to medium heat. Add the onions, red pepper, and serrano pepper. Season with a pinch of salt and pepper and cook for 3 minutes. Add the ham, and while the ham is heating, whisk the eggs in a bowl with the milk. Add to the pan, season with a pinch of salt and cook until light and fluffy. Serve the tacos with beans, egg mixture and salsa.
  5. Yields enough for 6 tacos. Store extra tortillas in a plastic storage bag in the refrigerator.

Chef Notes

If preparing whole-wheat tortillas, you may not need as much flour as when using all-purpose flour.

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