These Breakfast Tacos With 50/50 Tortillas Will Blow Your Mind

Breakfast tacos made with Masienda x Hayden Flour Mills Tortilla Flour Blend
July 28, 2022

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:

Boca Tacos in Tuscon, AZ’s AM Taco tops Sona Tortilleria's tortillas with a hash brown, fried egg and basil cilantro jalapeño crema (¡guuuuau!).

Gracia in Seattle serves tacos with green chorizo, scrambled eggs, salsa verde, potatoes, queso fresco and crema.

Ladybird Taco in Nashville makes six (count em!) different takes on the breakfast taco. We’re partial to the vegan version, with black beans, potato and avocado, because not all breakfast tacos have eggs!

Ursula in Brooklyn offers a few variations on a breakfast burrito (what chef Eric See calls the bagel of his native New Mexico), including one with crunchy hash browns, soft-scrambled eggs, cheddar, and chorizo laced with pureed red Hatch chiles.

Nico's Taco Bar in Minneapolis stuffs their breakfast burrito with scrambled eggs, potatoes, chorizo, queso Oaxaca, pico de gallo, crema, lettuce and salsa: the more the merrier!

50/50 Corn and Wheat Tortillas for Breakfast Tacos

Prep Time

5 minutes

Cook Time

35 minutes

Cuisine

Mexican

The 50/50 tortilla gives you the best of both worlds - the chewiness and sturdiness of a flour tortilla with the nuttiness and flavor of of a corn tortilla, perfect for breakfast tacos.

Hot tip: popping your freshly made 50/50 tortillas into a tortilla warmer pouch after crisping them on the comal allows them to steam further, so you get those beautiful blackened bubbles on the surface without sacrificing pliability.

Ingredients

  • 1 cup Masienda Heirloom Corn Masa Harina

  • 1 cup all-purpose flour

  • ⅓ cup coconut oil

  • 1 tsp salt

  • 1 tsp baking powder

  • 1 cup warm water

blank

  • Tortilla Press

  • Comal

Directions

  1. Mix dry ingredients in a bowl and add (solid, not tempered) coconut oil. Mix dry ingredients with oil until well-combined and pea-sized crumbles begin to form. Add warm water and mix well. The dough should be oily and not stick to your hands. Knead for 2-4 minutes.

  2. Shape the dough into 20-24 balls, cover and let rest for 30 minutes.

  3. Preheat a comal on medium-high heat. Press a dough ball using a tortilla press lined with two sheets of plastic.

  4. Reduce heat to medium and lay tortilla down. Let cook ~20-25 seconds until it browns and easily releases from Comal. Flip and cook other the side for about 20 seconds. Flip again, and let cook through the center for an additional 10-15 seconds. Watch for the mythical tortilla puff.

Leave a comment

Please note, comments need to be approved before they are published.

Read More

A Guide to Masa Harina

A Guide to Masa Harina
How to Get Your Tortillas to Puff Every Time

How to Get Your Tortillas to Puff Every Time
Alexa Soto's Mole with Mushrooms

Alexa Soto's Mole with Mushrooms