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 using 

Masienda x Hayden Mills Flour Tortilla Blend (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 the Pura Macha flavor we like to call the Red Eye (a fiery chile oil with chipotle, coffee and peanut) were the filling. Paired with cold brew made from our medium-dark Dalia coffee blend, it was a breakfast for the books.   

Find the recipe for the 50/50 tortillas using our Masienda x Hayden Mills Flour Tortilla Blend below and in Jorge’s book, MASA: Techniques, Recipes and Reflections on a Timeless Staple, out September 13 — and watch Jorge making breakfast tacos here:



Need more breakfast-spiration? Here are a few other combos we’re loving from some of the Third Wave Masa spots on the Masa Map: