Breakfast "Machitos" Tacos

What could be more comforting on a Sunday morning than homemade flour tortillas with warm beans, scrambled eggs and a warm salsa, just out of the blender? When I was still living at home, my mom would make flour tortillas for us at least once a month. It was a treat for sure!! I big pot of pinto beans blended with Mexican chorizo is all we needed to make us happy. But we did not make tacos, we made "Machitos", ha ha... Not really sure where the name came from, but that is how we knew them. And whether filled with just beans or a scrambled egg mixture of peppers, onions, potatoes, ham, or chorizo, they were the best Machitos ever. For this Machito recipe, I made whole wheat flour tortillas, always trying to find a healthier way to enjoy the foods I love so much!

Ingredients:

For Eggs
4 large eggs
1 cup ham, diced
1 serrano chile, minced
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
1/8 of a cup milk
Salt and pepper
Canola oil

For Salsa
5 Roma tomatoes
2 serrano chiles
1 clove garlic
Juice of 1 key lime
Salt

For Tortillas
1/2 cup vegetable shortening
2 1/2 to 3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon crushed jalapeno flakes, optional
1 cup water

Prepping a few minutes ahead is always a good way to start any recipe.

Directions:

1. In a medium microwave-safe container, add the tomatoes, serranos, and a drizzle of water. Cover and microwave for 6 to 8 minutes or until the tomatoes break open. Transfer to blender, add the chopped garlic, lime juice and salt. Pulse to blend, taste for salt, pour into serving container and set aside.

2. In a medium, microwave safe, bowl add the shortening and cook for 1 to 2 minutes, just long enough to melt. Remove from microwave, add the water,salt and baking powder. Gradually add in the flour until dough forms and is no longer sticky. Divide into 20 dough balls, cover and let sit for a few minutes.

3. Preheat a large griddle pan or heavy skillet to medium heat. On a lightly floured flat surface, roll out dough balls to about 5 inches. Cook on hot griddle for a minute or two on each side, until you get some nice brown spots. Transfer to a clean kitchen towel and spread them out so they don't stick. Keep them covered while you make the rest of tortillas. Makes 20 small tortillas.

4. Now that tortillas are done, in a medium saute pan, heat 2 tablespoons of oil to medium heat. Add the onions, red pepper, and serrano pepper. Season with a pinch of salt and pepper and cook for 3 minutes.Add the ham, while the ham is heating, whisk the eggs in a bowl with the milk. Add to the pan, season with a pinch of salt and cook until light and fluffy. Yields enough for 6 tacos. Store extra tortillas in a plastic storage bag in the refrigerator.

After eggs are done, I like to warm my tortilla, add some cheese, beans, and eggs and warm in pan until cheese melts... almost a cross between a taco and quesadilla.

I would like to think that my Mama is still with me guiding me as I am in the kitchen recreating her recipes. I keep her picture close, so that I may look at it while I am cooking.

Other recipes by Sonia:

Mexican Red Rice
Annatto-Citrus Marinated Chicken
Chile Relleno with Serrano Shrimp
Crab Cakes with Habanero Slaw
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Dulce de Leche Cheesecake with Nectarines
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas


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