Papalote Taco House’s Nopales breakfast taco
Stir in the eggs and continue to cook, still stirring constantly, until soft curds have formed, 2 to 3 minutes. Add the cheese and fried tortillas, and continue cooking until the cheese has melted and eggs are fully cooked. Season to taste with salt and pepper. Divide the migas between the flour tortillas and serve with fresh cilantro and lime wedges.
Papalote has three Austin locations, all of which serve authentic tacos with plenty of vegetarian options, like these nopales-studded breakfast tacos.
Instructions
Before making the tacos, boil the nopales in water with a little bit of salt for about 3 minutes. Once soft, place the nopales under cool water and drain, then cut into small pieces.
In a medium bowl, beat the eggs and season them with salt and pepper. Heat the oil in a large skillet over medium heat. Add the eggs, followed by the vegetables and nopales and cook just until the eggs have formed soft curds. Meanwhile, heat the tortillas on a griddle until soft and warm. Fill and serve immediately with lime wedges and hot sauce.
1/4 cup sour cream
2 tablespoons fresh lemon juice
Tacos
2 large eggs, beaten
1 cup panko (Japanese breadcrumbs)
1/2 cup all-purpose flour
1 avocado, halved, pitted, cut into 8 wedges
Kosher salt
Vegetable oil, for frying (about 4 cups)
1 (15-ounce) can refried beans, warmed
8 corn tortillas
2 cups shredded iceberg lettuce
1 cup prepared pico de gallo
1 cup shredded Monterey Jack cheese
Instructions
To make the Poblano Ranch Dressing: Char the poblano over a gas flame, turning occasionally, until skin is blackened; transfer to a bowl, cover with plastic wrap and let steam 15 minutes. Peel, seed and finely chop the pepper. Then whisk together the scallions, buttermilk, sour cream, lemon juice and diced poblano in a medium bowl. Season with salt and pepper.
To make the tacos: