Breakfast Tacos with Taqueria Salsa
A straightforward method to Austinโs pride and joy: the breakfast taco.
In Austin, breakfast tacos are a way of life. Any trip here ought to begin and end with (at least) a few, topped with dealerโs choice of salsa. Here, itโs a simple salsa verde made from spicy serrano chiles and piquant tomatillos, along with the requisite lime juice and some avocado for bodyโwhen itโs all blended together, itโs the perfect thing to offset the savory richness of the eggs and bacon. And while we love a secret ingredient, you wonโt find any of those here. Instead, just a straightforward approach to Austinโs unofficial dishโand the closest youโll get to sampling it without making the trip.
Breakfast Tacos with Taqueria Salsa
A straightforward method to Austinโs pride and joy: the breakfast taco.
Jessica Vargas
- For the taqueria salsa:
- For the tacos:
Make the salsa: place tomatillos and serranos in a medium Stainless Saucier or Saucepan and cover with aboutย 1 cup water, making sure everything is submerged.
Cover and bring to a boil, then remove lid, lower heat, and simmer until tomatillos and serranos are tender, about 15 minutes.
Transfer to a blender and let cool slightly.
Add garlic, salt, avocado, and lime juice. Blend well. Taste and adjust seasoning. Serve at room temperature or chilled. Can be stored in fridge for up to 3 days.
Assemble the tacos: Fill each tortilla with eggs, bacon, and cheese. Squeeze lime juice over top and finish with a drizzle of Taqueria salsa.