Name: Texas Breakfast Tacos
Yield: Makes 8 tacos
Ingredients: 1 cup (240 ml) pico de gallo (or whatever salsa claims your affections); 1 tablespoon unsalted butter (grapeseed oil and olive oil are also good); 1½ tablespoons lard (rendered pork fat); 1 teaspoon kosher salt; ½ teaspoon baking powder; 1 cup (225 g) Monterey Jack or Asiago cheese; 8 slices peppered bacon, cooked until semi-crisp; Kosher salt and freshly ground black pepper; 8 large eggs

Preparation info

Makes
8
tacos

Difficulty
Easy

Appears in

The Everyday Art of Gluten-Free

By Karen Morgan

Published 2014

About

These tortillas are good simply warmed in a dry skillet and eaten with a side of charro beans, or with a dab of butter, but are extra delicious when loaded with classic breakfast taco fillings. Make a double batch of the tortillas here for quesadillas (see the variation), enchiladas, or whatever you like. You can substitute vegetable shortening for the lard, but the flavor just won’t be the same.

For the best results, let the dough rest for at