How To Make Breakfast Tacos Using 50/50 Flour And Corn Tortillas

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while maintaining flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

salsa

🥗Healthier: fresh pico de gallo

💰Cheaper: canned salsa

Fresh pico de gallo offers a vibrant taste with fewer preservatives.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Introduce the concept of 50/50 tortillas and the use of Sonora wheat flour.

Add the pre-measured baking powder and salt to the tortilla mix.

Incorporate warm water gradually until the right consistency is achieved, being mindful of gluten development.

Knead the dough on a table until mixed evenly.

Separate the dough into portions for about 20 tortillas, rolling them into small balls.

Cover the dough balls with a damp kitchen towel and let them rest for 30 minutes.

Use a tortilla press with plastic liners to press out the tortillas instead of rolling them.

Set the heat to medium and cook each tortilla for about 20 seconds per side, then until a nice char develops.

Remove the tortillas from the heat and store them in a tortilla warmer or kitchen towel to steam and maintain elasticity.

Assemble the breakfast tacos with soft scrambled eggs, chorizo, and coffee salsa matcha.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens