We all love tacos and I am hear to tell you that you do not need to wait until lunch or later to enjoy these portable delicacies, because these breakfast tacos are a wonderful day to start your day.
The title “taco” leaves a lot of room for customization and since we are having these particular tacos for breakfast, we will be adding some classic breakfast ingredients like cheesy scrambled eggs, tender steak and creamy refried black beans.
They are filling, comforting and satisfying. Everything a taco should be.
Let’s get started…
The first step is to set your steak out so it can come to room temperature before we start cooking. This is a really important step in cooking up a tender, juicy steak. Placing a cold piece of beef onto a hot skillet is a guaranteed way to have a tough steak, so let your beef sit out for about 30 minutes before cooking.
Once your steak is ready to go, generously season both sides with your favorite seasoned salt and gather your other ingredients.
Making a big breakfast like this can feel overwhelming when you think about all of the separate elements, but planning your cooking order in advance will help to keep everything in order…
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- Step #1. Set the steak out to come to room temperature
- Step #2. Gather your ingredients so you have everything ready to go
- Step #3. Cook the steak and make your pico de gallo while the steak is cooking
- Step #4. Transfer the cooked steak onto a cutting board to rest
- Step #5. Make the scrambled eggs and refried black beans
- Step #6. Assemble the tacos
- Step #7. Enjoy!
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If you make everything in this order, the steak will be rested and ready to slice and your eggs and beans will be warm and ready to go all at the same time.
While your steak is searing away in a hot skillet, chop up a couple of vive ripened tomatoes, some red onion, cilantro and jalapeños. Combine them with a big pinch of salt, black pepper and some fresh lime juice. Do a quick taste test and add more salt if needed. The pico de gallo is ready to go!
Next, whisk 6 large eggs with 1/2 cup of shredded cheddar cheese, 2 tablespoons of heavy cream, 1 tablespoon of finely chopped fresh parsley, 1/4 teaspoon of salt and a pinch of black pepper. Now the eggs will be ready to go as soon as you are ready to start cooking them.
In a deep pan, combine 30 ounces of black beans (2 cans with the juice) with 2 tablespoons of butter, 2 cloves of finely minced garlic, 1 teaspoon of cumin, 1 teaspoon of onion powder and 1/2 teaspoon of chipotle powder. These refried black beans are super easy and take just about the same amount of time that the eggs do to cook.
Once the steak is cooked to your liking, transfer it onto a cutting board to rest while you cook the eggs and refried beans. I recommend covering the steak with some foil to keep it warm while it rests.
Cook the scrambled eggs and black beans over medium heat until the eggs are fluffy and the black beans are soft enough to smash with a potato masher.
Everything is ready to go now. See… that wasn’t too bad, right?
Slice up your steak and let’s assemble these tacos….
You can technically assemble these tacos in any order, but this is how I do it….
Start with the refried black beans (they will act as the perfect glue to keep everything together).
Next, a few thin slices of steak and some cheesy scrambled eggs.
Last, but not least, add your pico de gallo, some crumbled queso fresco and fresh cilantro.
These tacos are fabulous. The combination of the creamy beans, that tender New York Strip and those cheesy eggs is everything. They are perfect for breakfast, but I will say that they also make a wonderful lunch or dinner.
If you are looking for a wonderful way to start your day with hearty, comforting Mexican flavors then you shoud definitely give these breakfast tacos a try.
Breakfast Tacos
Ingredients
Cheesy Scrambled Eggs
- 2 tablespoons of butter
- 6 large eggs
- 1/2 cup of cheddar cheese, shredded
- 2 tablespoons of heavy cream
- 1 tablespoon of fresh parsley, finely chopped
- 1/4 teaspoon of salt
- a pinch of black pepper
Refried Black Beans
- 30 ounces of black beans
- 2 tablespoons of butter
- 2 cloves of garlic, finely minced
- 1 teaspoon of cumin
- 1 teaspoon of onion powder
- 1/2 teaspoon of chipotle powder
Pico de Gallo
- 2 vine ripened tomatoes, finely chopped
- 1/2 of a small red onion, finely chopped
- 1 small jalapeño, seeds removed, finely minced
- 1/4 cup of fresh cilantro, finely chopped
- 2 tablespoons of fresh lime juice
- salt and black pepper
Steak
- 16 ounce New York Strip
- 1 teaspoon of your favorite seasoned salt
- 1 tablespoon of butter
- 1 tablespoon of olive oil
Assembly
- corn or flour tortilla
- queso fresco, crumbled
- fresh cilantro, chopped
- lime wedges
Instructions
Make the steak...
- Allow the steak to come to room temperature
- Season both sides of the steak generously with seasoned salt
- Add a tablespoon of butter and a tablespoon of butter into a skillet over medium to medium high heat
- Add the seasoned steak and let it cook undisturbed for 4 minutes or until the underside has a nice sear and is deeply golden brown
- Flip the steak and cook on the other side until it reaches your desired level of doneness
- Transfer the steak onto a cutting board and let it rest covered with foil while you cook the other ingredients
Make the pico de gallo...
- While the steak is cooking, combine 2 finely diced vine ripened tomatoes, 1/2 small red onion finely diced, 1 small finely diced jalapeño, 1/4 cup of finely chopped fresh cilantro, 2 tablespoons of fresh lime juice and a big pinch of salt and black pepper to taste
Make the scrambled eggs...
- Place 2 tablespoons of butter into a non-stick skillet over medium heat
- Whisk 6 large eggs with 1/2 cup of shredded cheddar cheese, 2 tablespoons of heavy cream, 1 tablespoon of finely chopped parsley, 1/4 teaspoon of salt and a pinch of black pepper until fully combined
- Add the egg mixture into the skillet and cook for about 60 seconds undisturbed and then begin whisking every 30 seconds or so
- As soon as they eggs begin to thicken, reduce the heat to low and continue whisking until the eggs are 80% set and then transfer the skillet off of the heat
- The eggs will continue setting in the warm skillet until you are ready to serve
Make the refried black beans...
- Combine 30 ounces of black beans (including the liquid in the cans) along with 2 tablespoons of butter, 2 cloves of finely minced garlic, 1 teaspoon of cumin, 1 teaspoon of onion powder, 1/2 teaspoon of chipotle powder and a pinch of salt and black pepper in a skillet or saucepan over medium heat.
- Bring the beans up to a simmer and let them simmer until they are soft enough to smash
- Use a potato masher or stiff fork to smash the beans until you develop the consistency that you prefer and then transfer the beans off of the heat.
Assemble the tacos...
- Smear each tortilla with refried black beans and top with scrambled eggs, pico de gallo and crumbled queso fresco
- Garnish the tacos with fresh cilantro and lime wedges
- Enjoy!
