In an effort to be a little more proactive I decided to make some tacos to go for the wrestling match last night. If you don’t follow me on Twitter you may not know but just about everyone in my family wrestles so we spend a lot of time watching from the stands. Wednesday nights are duals and we usually don’t get out of there until after 9 pm. Needless to say I always have lots of snack or food to go for the kids but because I work out of the home I sometimes don’t get to pack a good dinner for the kiddos.
I made homemade whole wheat tortillas yesterday afternoon and made what we call “tacos” for breakfast. To everyone else it’s a breakfast burrito but growing up my entire family has called them tacos because they ar made with a small or regular sized tortilla.
The recipe for the tortillas couldn’t have been simpler, it came courtesy of the King Arthur Whole Grain Baking cookbook. I stuffed them with some scrambled egg and papas or potatoes.
My boys love these and will always eat them no matter what. I like to add pot beans when I have some homemade ones or chorizo. If you have never scrambled some chorizo into your egg and eaten with a tortilla you are missing out!
So here’s the 411:
To make the tortillas:
2 c white whole wheat flour(I didn’t have white I just used regular)
3 tbsp of vegtable oil
1/2 tsp salt
2/3 c warm water
In food processor, blend flour and salt together. Stream in oil and mix thoroughly. Add in water while machine is going. You want the dough to be softer than regular tortilla dough. Add more water if necessary, tbsp at a time. Cover and let rest for 20 min.
Meanwhile peel, wash, dice 4-5 medium sized potaotes and put into nonstick skillet with a few tbsp of oil. Brown lightly, add salt and pepper to taste and some onion powder. Reduce heat to medium low and cover. Stir occassionally potatoes are done when soft enough to pick up with fork. Drain any residual oil and put potatoes into large mixing bowl.
Returning to the dough, dump out into floured surface and knead for a few minutes and shape into a flat disk. Cut into 10-12 even sized pieces and roll into balls. Cover and let the dough rest again for 20 minutes.
Meanwhile, crack 5-6 large eggs and whisk with some water or milk. Add salt and pepper. Heat a nonstick skillet and spray with a little olive oil or canola oil spray. Cook eggs until done and add any other items you want. Chorizo, ham, beans, sausage…etc. Ad to bowl with potatoes. Stir mixture to incorporate all ingredients together.
Once again heat a nonstick skillet to med. Roll out one of the dough balls with a floured rolling pin. Cook approximately 1 minute on each side. You are looking for the bubbles to brown ever so lightly. Repeat until all tortillas are made.
Fill each taco with a bit of the mixture- be genorous there is plenty. Fold each end in. Roll up the end facing up and ta da! You have tacos!
To keep warm until ready o eat simply wrap in foil. Or place into baggies and refrigerate and warm up only what you want. Enjoy:)