Taos-Style Breakfast of Champions

One of the things I am really missing this year is having a beautiful, decadent New Mexico-style breakfast to start my day at the festival.  There are tons of restaurants in Taos that will serve you an excellent breakfast, and my personal favorite is Micheal's Kitchen, just a few steps away from Kit Carson Park.  Something about corn tortillas, eggs, green chili and gooey cheese all together . . . oh my.

My version is not nearly as decadent as what you's be served at Micheal's Kitchen, but I hope you like it!

Main Ingredient List

4 to 5 eggs

3-4 slices of cooked bacon, cut into pieces

2 medium potatoes, shredded for hash browns

1 tomato, sliced into rounds

2 cups Monterrey Jack cheese

8 corn tortillas

cooking oils of your choice

Green Chili Sauce (or you can use 1 to 2 cups of pre-prepared)

1/2 medium onion, diced

2 clove of garlic, diced

1 tablespoon all-purpose flour 

1/4 cup broth or water

1 cup prepared roasted green chilies

Pre-heat oven to 350 Fahrenheit

If you are making your own sauce, start it first! Saute the onions over medium heat in oil (we use olive oil for everything but the eggs in this recipe, but you can use whatever oil you prefer) until the onions are translucent, then add the garlic and continue to cook until the onions start to brown, turn off heat.  When the mixture has cooled slightly, add the flour and stir in, turn the heat back on and after it starts sizzling again, add the broth or water and stir well.  Add the green chilies, stir, heat until bubbly and simmer for a few minutes, then you can shut off the burner (you may need that burner if you stove only have 4 like mine does!

While the sauce is sautéing, start cooking your bacon, shred the two potatoes on a cheese grater and get them going over medium heat in another skillet.  Again, we used olive oil but you can use whichever cooking oil you choose.  Turn the potatoes when you can see the bottoms are starting to get golden brown and crispy.  When this happens you can often flip them over as a mass together, which is nice for the way this recipe comes together.  Don't stir them up - just get them nice and golden/crispy on both sides.

When the potatoes and bacon are getting close to done, melt some butter for your eggs and fry over medium heat.  These we will minimally scramble in the pan, cooking them until they are almost, but not quite fully cooked, then remove from heat.  

Now for the corn tortillas!  Lightly fry them in cooking oil over medium-high heat, about 30 seconds on each side.  Line the bottom of a nine inch square baking dish with four of the cooked tortillas, then layer the other ingredients, starting with the potatoes, then the eggs, then the bacon pieces.  Spread 1/2 of the green chili sauce over this heap of goodness, then spread 1 cup of the Monterey Jack cheese on top of that.  

Fry up the other four tortillas in the same manner, and place them on top of the last layer.  Spread the remaining green chili sauce over this, and lay your beautifully sliced tomatoes on top of the sauce.  

Top with the remaining cheese, and bake for 25 to 30 minutes or until the cheese is melted and starting to lightly brown.   Let cool for a few minutes, then serve with salsa, sour cream, fresh cilantro and guacamole.  

You do want Guacamole right?  Of course you do, what a stupid question!

Easy Guacamole Recipe

1/2 medium onion

2 cloves of garlic

1 large avocado

1 small tomato

juice of 1/2 lime

1 teaspoon cumin

salt to taste

fresh cilantro to taste

Dice the onion, garlic and tomato.  Slice the avocado in half and scoop out the flesh, discarding the skin and pit.  Mash the avocado flesh with a fork or ricer, and mix in the remaining ingredients.  

What I really like about this breakfast combination is you can add or remove things based on what you have on hand or like best.  For example, crumbled sausage can be used instead of (or in addition to) the bacon.  If you have jalapeños or some other type of pepper, throw it in!  You can adjust or eliminate ingredients based on food allergies or preference.  We always make ours gluten free simply by using gluten free flour in the sauce and making sure the bacon we buy is GF.  

I'm ready for a day at the Taos Wool Festival, how about you?