As someone who has lived and traveled in Mexico for about a year and a half, I’m slightly embarrassed to say that I didn’t have breakfast tacos on the blog until today. I even did a whole series on the blog called Fiesta Fridays, and not once did breakfast tacos appear. I did sneak in Wild Mushroom Tacos while living in Mexico though, so at least the blog is not completely taco-less.
But all that changes today. Take a good look at your new best friend- Shredded Beef Breakfast Tacos. I bought some flatiron steak the other day at Whole Foods and was originally thinking I would grilled the beef for tacos, but then I changed my mind and broke out the crockpot. Who says crockpots are only for cold weather?!
I really went all out for these tacos since I wanted them to be extra flavorful. Once you assemble the tortilla, beef, and egg, the rest of the toppings are up to you! I chose shredded cheese, pickled red onion, guacamole, jalapeños and cilantro. All my favorite Mexican food fixin’s.
I made these tacos for Daniel and he was a big fan…which is saying a lot, cuz you know he’s Mexican and all. The tortillas were a bit dry for our taste, but they sure do look authentic 🙂
Daniel ate three tacos and I had two and they were nice and filling. The beef plus eggs was plenty of protein to keep us full until our next meal.
- 2 tablespoons olive oil
- 1/2 lb. flatiron steak
- 1 sweet onion, sliced
- 2/3 cup beef or chicken stock, low sodium
- 2 teaspoons ground or finely chopped garlic
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- juice of 2 limes
- pinch of cayenne pepper
- 4 large eggs
- 6 corn tortillas
- shredded mozzarella cheese
- guacamole or fresh avocado
- pickled red onions
- sliced jalapeños
- fresh cilantro
- salsa or hot sauce
- Add olive oil to a large pan on medium heat (or your crockpot if you can sauté food in it). Once hot, add steak and cook until brown (about 2 minutes), then flip to brown the other side. Add onion and garlic to the pan and sauté for 4 minutes until lightly browned. Add the remaining crockpot ingredients and cook on low heat for 6 hours.
- Once finished, remove the top and cook for an additional 5-10 minutes until most of the remaining juice has evaporated. Set aside.
- Whisk eggs with 2 tablespoons water and a dash of salt and pepper until nice and fluffy. Cook on a non stick pan on low heat, stirring frequently, until cooked all the way through.
- Heat your corn tortillas and assemble them with beef first, then scrambled eggs, and top with cheese, avocado/guacamole, pickled red onions, sliced jalapeños, cilantro and salsa/hot sauce.
- Eat immediately. Store any remaining beef in an airtight container in the fridge.
I received beef product mentioned in this post at no cost. By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.
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I would love to eat these tacos for breakfast! yum 🙂
Wow! you spent so much time in Mexico! So fun and flavorful! These look like a flavorful way to start the day!
I so love all the colors you have going on in these photos – and who wouldn’t want these for breakfast?
Thanks, Deanna! I’ve got some new photo boards my boyfriend made for me and they’re my new favorite thing!
These look delicious. Especially love the pop of pink from the pickled onions!