Today, we are introducing a new, recurring monthly post… Please welcome Taco Tuesdays to Dash of Texas!
You see, a few weeks ago, we sat down to a dinner of shredded chicken tacos and realized it was our fifth meal of tacos that week. And we concluded we might have an obsession on our hands.
Both of us have enjoyed Tex Mex all of our lives. In fact, Kevin attributes his love for limes to his mother’s consumption of them at Tex Mex restaurants while she was pregnant with him. But our taco maturity has really hit its stride in the past year.
It’s the meal you always have on hand, the one where you can throw anything and everything that’s in your fridge into a tortilla. Wednesday night and there’s nothing on the menu? Do we have bacon? Do we have eggs? Do we have salsa? Do we have tortillas? (The answer is always yes). Breakfast tacos for dinner it is – Tex Mex brinner!
Since this blog is a reflection of what comes through our kitchen, we decided perhaps we should document the parade of tacos that march across our table week after week. From now until tortillas are extinct, we will post a new taco recipe each month. These are recipes that are inspired by what we see from our local restaurants and slightly sketchy food trucks, what’s in our fridge, and whatever flavor combinations overwhelm me in my dreams.
The inaugural taco is something we’re calling The Everything Breakfast Taco. It’s inspired by a Tex Mex restaurant in a suburb of South Austin where Kevin grew up. The first time he took me to said restaurant, I made the mistake of ordering two of these beasts, when in fact one is quite enough. He assured me that overindulging on these savory-scrumptious-juicy tacos was quite worth any later regret and shame. And it was.
This recipe is a little unorthodox because we used frozen hashbrowns to add the crunchy-yet-smooth potato element. Scoff if you will, but one taste will make you a believer in the frozen, oval starch bomb. Add breakfast sausage, crumbled bacon, and fluffy eggs, you’ve got the heartiest, happiest start to your morning that you’ve ever tasted. We usually simply top ours with freshly shredded cheese and salsa, but if you’ve got your fancy pants on, thinly slice up a few jalapeños, cilantro, and a bit of avocado.
Of all of the breakfast tacos we’ve ever eaten, these are our absolute favorites. Make. Eat. Enjoy. Never be hungry again.