My brunch post got me craving for more eggs. The breakfast taco is a true classic across the USA-Mexico border. Both the Southern American state of Texas, and the Northern Mexican state of Coahuila, have their own versions of the same delightful tortilla filled with chorizo and scrambled eggs. My mom was born in the small town of Agujita, in Coahuila; although her parents were both Japanese, breakfast was served Agujita style: scrambled eggs with chorizo, beans, tortillas (flour or corn) and two large enameled pitchers, one with freshly brewed coffee, and the other filled with hot milk. Each person at the table could fix their own breakfast plate, and their own cup of café con leche (coffee and milk, proportions to taste). My mom continued the tradition, but since we lived in Mexico City – at some point the largest city in the world – everything had to be done in the fast lane; instead of enjoying breakfast at the table, more than a few times some eggs and chorizo were scooped inside a tortilla, rolled, and wrapped in a paper napkin; I would eat my taco while waiting for the school bus outside our apartment building.
The following recipe has the nostalgic elements of my grandma’s desayuno norteño – Northern (Mexico) style breakfast – and my mom’s school-bus-stop tacos, but has been transformed again, catering to my vegetarian daughter, and our love for mayonnaise.
Vegetarian Breakfast Tacos – Tacos vegetarianos de huevo
1/3 lb (150 g) approx. vegetarian chorizo or any other Mexican vegetarian sausage
1 tbsp vegetable oil
¼ cup milk (any kind, even water will do in a pinch)
4 corn tortillas
Toppings (prepare first): shredded lettuce, sliced avocado, chopped onions
Bottled red sauce, such as Cholula™ or Red Hot™ (optional)
Tofurky™ has a vegetarian chorizo product, which I have not tried, so I cannot give an opinion on it. I used a Chipotle flavoured sausage that was really tasty:
I sliced two sausages, and since they had very little fat, as most vegetarian sausages, I added a little vegetable oil to the pan before frying them. Meanwhile, the eggs were beaten with the milk, and when the sausage discs were lightly crisped on both sides, I poured the egg mixture in, stirring and flipping, and breaking the eggs into chunks until firm:
Once the eggs were almost ready, I warmed up the tortillas (45 seconds in my microwave oven, for four tortillas). I divided the filling amongst the tortillas, then topped with lettuce, avocado, onions and mayonnaise. These sausages were spicy, so I skipped the hot sauce. I rolled each taco tightly and served, nice and hot, with a glass of orange juice; of course a mug of café con leche would have been great, as well. I could not help wrapping one in a paper napkin, even though we ate them at home.