When it comes to breakfast, I’m a creature of habit. Oatmeal with honey and cinnamon Mondays through Thursdays and Huevos a la Mexicana at La Reyna after the farmers market on Saturdays. Then, I make breakfast tacos on Sunday mornings.
The ingredients change, but almost never the ritual of Sunday morning tacos itself. So, I certainly wasn’t going to let a little thing like staying in a cabin and roughing it change anything. Luckily for me, we had a full kitchen. But we did forget the onions.
Rough Sunday Breakfast Tacos
4-6 eggs depending on your hunger level (Ottmers Family Farms)
4-6 tortillas (the ones from Margarita’s that you have to cook yourself)
(Onions if you don’t forget them- Ottmers Family Farms)
Mushrooms (Kitchen Pride Mushroom Farms)
Wild Boar Chorizo, as much or as little as you’d like (Dai Due- I also suggest the Verde Chorizo from Kocurek Family Charcuterie)
Olive Oil, if needed (Texas Olive Ranch)
Cheese (whatever you have on hand; I like the caraway cheddar from Veldhuizen Farm)
Hot Sauce (May I suggest Extra-Terrestrial IV by the W. Ross Pepper Company out of Albuquerque?)
Brown the tortillas and put them in a tortilla warmer. Set aside.
Put the chorizo in the skillet. I use a large serving fork to break it up for crumbles.
As the chorizo cooks, add the sliced onions. Cook all until almost done, then add the sliced mushrooms.
When you’re happy with the cooking results, add the mixed eggs. Cook until done.
Split the ingredients up on your tortillas. Using a microplane, shred the cheese over the top.
Add a bit of the hot sauce of your choice, and you’re good to go.
If you’re able, enjoy scenery like as this while eating your tacos.