Breakfast Tacos



1. Using long tongs, place Poblano and jalapeño peppers on open flames, turning constantly until peppers are charred. Remove peppers from flame and set aside. Under cold running water, remove tops, seeds and skin.

2. Add all ingredients, except salt and milk, into a food processor and blend. Slowly pour in milk until sauce reaches desired consistency. Add salt to taste and set aside for tacos.

3. In a large cast iron skillet on medium-high, add olive oil, steak, potatoes and Mexican spices. Cook until meat is medium rare and potatoes have started to soften about 8-10 minutes. Add bell peppers, onions and garlic to skillet and cook until fragrant. Season with salt and pepper to taste.

4. In a medium nonstick pan on medium heat, add unsalted butter. When butter has melted, crack eggs in pan and fry to desired doneness. Season with a habanero salt and black pepper. Remove from pan and set aside.

5. Add olive oil to a large cast iron skillet on medium heat. Place tortillas in skillet and fry on both sides until crispy about 3-4 minutes. Set aside on a paper towel lined plate. Arrange cooked taco shells on a platter. Spoon meat mixture into shell and drizzle with Poblano Crema. Squeeze on lime juice and sprinkle with queso fresco and cilantro. Finish tacos with a fried egg, avocado slices and salsa. Garnish with limes.         



  • 6 Poblano chilies
  • 2 jalapeño peppers
  • 2 tbsp. minced garlic
  • ½ bunch cilantro, with steams
  • 2 c. sour cream
  • ½ c. queso fresco
  • Milk for desired consistency
  • Habanero salt to taste
  • 3 tbsp. olive oil
  • 1 lb. skirt steak, trimmed
  • Mexican spice mix to taste
  • 1 c. Idaho potatoes, skin on and small diced
  • ½ red bell pepper, dice
  • ½ yellow onion, diced
  • 2 tbsp. garlic, minced
  • Kosher salt and black pepper to taste
  • ½ tbsp. unsalted butter
  • 2 whole eggs, fried
  • 3 tbsp. olive oil
  • 8 yellow corn tortillas
  • ½ c. queso fresco cheese
  • 2 tbsp. cilantro, chopped
  • Juice from 1 lime
  • 1 avocado, sliced
  • 1 c. salsa
  • 2 limes cut into wedges (for garnish)

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