Photo by Albert Lu

There are few better ways to perk up a weekday morning, cure a hangover or show someone you love them than with a hot, chewy tortilla stuffed with scrambled eggs … and beans … and avocado … and meat … and salsa.

Our founder Jorge recently treated the Masienda staff to a breakfast break in the office with a spread of tacos consisting of 50/50 tortillas (a mix of of corn and wheat flour, for those times when you don’t want to have to choose) made with coconut oil for sweetness. He swiped a spoonful of asiento (Oaxacan chicharrón paste) on each finished tortilla to gild the lily. A big spoonful of slow-scrambled eggs, crumbles of chorizo and a generous helping of salsa macha were the filling. It was a breakfast for the books.  

Find the recipe for the 50/50 tortillas below and in Jorge’s book, MASA: Techniques, Recipes and Reflections on a Timeless Staple — and watch Jorge making breakfast tacos here:



Need more breakfast-spiration? Here are a few other combos we’re loving on the Masa Map: