Early Bird Breakfast Tacos

By • June 9, 2011 9 Comments

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Author Notes: This past summer, my sister and i opened up a gourmet taco cart in downtown Bloomington, Indiana. Eventually life took over, (she was in school, and i was working full time) so we left the street food business, but not before some insanely delicious taco recipes were born.

Our most popular taco by far was "The Early Bird." With its ground pork goodness, eggs, carrots escabeche, and roasted poblano cream sauce; its really a mystery as to how we never became famous..

So without further ado, we give you; The Early Bird. - Philip M

Philip M

Food52 Review: If these tacos are a glimpse into what Philip M's food truck was, I wish it was still in business. All the ingredients worked well together. The smokiness of the pork and chorizo was balanced by the coolness of the poblano cream sauce and the eggs were a soft contrast against the crunchy carrot escabeche. There is some prep involved but once the cream sauce and escabeche is done, the rest is a breeze. Although these tacos are referred to as a breakfast dish, I feel you could eat them at any time of day. Pair them with some rice and beans for a Mexican-inspired dinner. - singing_bakersinging_baker


Serves 2-4

  • 1 packet flour tortillas (trust us)
  • 1/2 pound ground pork (not sausage)
  • 1/2 pound chorizo
  • 6 eggs
  • 1 packet shredded cheddar cheese
  • 1 jar carrots escabeche
  • 1 cup roasted poblano cream sauce
  • 1 bunch cilantro
  1. Maria's Carrots Escabeche 1 bag of matchstick carrots 1 yellow onion sliced 1 garlic clove 4 oz. jalapeno juice (drained) 8 oz. white vinegar Sautee onions, carrots, and garlic in butter for 5 minutes. Then place in jar for at least 24 hours. The longer the better.
  2. Roasted Poblano Cream Sauce 1 large fresh poblano chile 1/2 T butter 2 T chopped white onion 1 small garlic clove minced 3/4 cup heavy whipping cream 1/4 cup whole milk Char chile over gas flame, wrap in plastic bag, and cool. Peel, seed, and chop coarsely. Saute onion and garlic in butter until soft, and add chile. Add cream and milk, bring to boil, wisking constantly. Reduce heat to low, simmer until reduced. Transfer to blender, puree until smooth, and season to taste with salt and pepper.
  3. Heat the tortillas in the oven or microwave. Saute the meat, scramble the eggs with cheese, add the toppings and you're good to go. Best breakfast tacos ever!

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