Ingredients for Robert Rodriguez Sin City Breakfast Tacos
- Unbleached White Flour
- Salt and pepper to taste
- Baking Powder
- Butter
- Warm Water
- Bacon Drippings
- Potato
- Tomatoes
- White Onion
- 1 jalapeño pepper, seeded and minced (optional)
- Corn Tortillas
- 6 large eggs
- Corn Oil
- Real Butter
- Salt And Pepper
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How to Make Robert Rodriguez Sin City Breakfast Tacos
- In a large skillet, cook the chorizo over medium heat, breaking it up with a spoon, until browned and cooked through. Remove chorizo from skillet and set aside, reserving about 1 tablespoon of the rendered chorizo fat in the skillet.
- Add the onion and jalapeño (if using) to the skillet and sauté for 3-5 minutes, or until softened.
- Whisk the eggs in a bowl and season with salt and pepper.
- Pour the eggs into the skillet and cook, stirring occasionally, until set.
- Stir in the cooked chorizo and crushed tortilla chips. Cook for another 2-3 minutes, until heated through and the chips are slightly softened.
- While the migas are cooking, warm the tortillas according to package instructions (either in a dry skillet, microwave, or oven).
- Fill each tortilla with the migas mixture.
- Top with cotija cheese and cilantro.
- Serve immediately and enjoy your Sin City breakfast tacos!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
15g
Fat
47g
Carbs
26g
