How To Make The Best Breakfast Tacos In Dallas (Plus A Tip For Perfect Bacon)

Categories: Cook This

Home Breakfast Tacos.jpg
With low heat and patience, you can have the best breakfast tacos right at home.
On my last trip to Austin, I was lucky enough to stumble into Tamale House before driving back home to Dallas. I'd read about the hole in the wall in The New York Times, but my friends who have spent time in Austin all tell me the taqueria is old news; they've been eating at Tamale House for years.

What struck me about the the breakfast tacos I ordered were the eggs and bacon tucked inside each one. The tortillas were run-of-the-mill, but the bacon was crisp, crunchy and not at all rubbery, and the eggs were soft and moist with an almost custard-like consistency.

I've been searching for a comparable taco here in Dallas, and I think I may give up. I've found great tortillas and good bacon in various renditions, but the one error I can't get around is overcooked eggs. It's gotten bad enough that I've decided to make my own. My apartment still smells delicious.

I'm pretty sure I stumbled on this technique for scrambling eggs in GQ Magazine several years ago. The article prescribed low heat, lots of butter, and patience for a plate of eggs so rich, and so tender and moist, they're good enough for breakfast on their own. Tucked into a fresh tortilla and topped with bacon and salsa, though, they make for what may be the greatest breakfast taco of all time.

Home eggs 2.jpg
Don't touch the eggs until the whites have started to set up a little.
Melt an absurd amount of butter in a non-stick skillet over very low heat. One tablespoon for every three eggs works perfectly. If the butter sizzles your pan is too hot. You want it to slowly melt before you add the eggs.

Crack the eggs right in the pan and watch as the whites slowly set. Again, there should be no sizzle, bubble or pop -- make sure you're working low and slow. When the eggs look like the picture above, you're ready for your first turn.

Home eggs 3.jpg
After the first turn they should look something like this.
Use a rubber spatula to gently push the eggs around the pan. Don't overwork them. By keeping the whites and yolks separate you'll be able to taste each component in your finished taco.

Home eggs 4.jpg
After the second turn, your eggs should still have separate whites and yolks.
After another minute give the eggs another push around the pan. You're more than halfway there.

Home eggs 6.jpg
These eggs may look a little under-cooked, but they'll keep cooking even after they're removed from the pan.
Give them a third turn right before you take them out of the pan. Residual heat will keep cooking your eggs long after you've turned off your burner. Remove the eggs from the pan when they're still loose and runny, to take your scrambled eggs to the next level.

Use a spoon to gently portion the eggs into pre-warmed tortillas and top with some chopped bacon. (See page two for a great bacon technique.) Add a little salsa from some brightness and piquancy. And forget the cheese. With all that butter you've got plenty of flavor in these eggs already. You won't miss the extra dairy.


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31 comments
luvyaz12
luvyaz12

Pappa's BBQ Breakfast tacos! They are awesome! I think they are only available Monday - Friday and they have a different one on special for $1.25 every day.

Brenda Barrett Van Sickle
Brenda Barrett Van Sickle

Perfect bacon? In the microwave. Seriously. Fold 3 paper towels and put them on a plate. Place bacon on paper towels. Place one towel over bacon. Cook for approximately 1 minute per slice of bacon at 80%. Check and add time in 30 second increments to figure out the sweet spot for your microwave. Best. Bacon. Ever.

brian.martin
brian.martin

Made these this morning for the family...most excellent!!

Karen Husted
Karen Husted

Heart attack, diabetes food. Gee- thanks Dallas Observer!

primi_timpano
primi_timpano topcommenter

Interesting technique for scrambled eggs and that is a rocking bacon rack. And don't skimp on the tortillas.

RRose
RRose

I understand your intentions are probably good and just. I also am down for seeing Dallas become a better food city overall, whether it's cheap eats or high-falutin' Continental fare.

But you come off as unbelievably patronizing and condescending sometimes. The bacon and egg breakfast taco is such a plain, gringo thing that I can't believe it's caused a post like this. Obviously, it would be asinine to assume that not a single place in Dallas can do it "the right way". You must not have tried too many. Furthermore, there's got to be other trees to bark up and other ways to present your case. And I like soft eggs and crunchy, quality bacon as well.

I can't wait till we get a grilled cheese demonstration b/c you don't like the fucking grilled cheese in a dive bar one day. The eggs, the guac, and unhealthy cheese fries; it's rubbish and incredibly patronizing. You can report that "this or that" is shit, fine by me. But assuming that it's wrong and a place isn't capable of achieving it, then telling how it should be is pretentious.

I like Austin, I lived there for 5 years (24-29), I miss the hell out of it. But thinking something like a fucking gringo breakfast taco is only found in the orb or Awestin, joke's on you. Pick it up.

58willie
58willie

Scott, honestly, what a waste of bandwidth.  Any schmuck can make a scrambled egg and figure out that if it's too dry, don't overcook it.  Scrambling in the pan is overhyped.  More interesting if you go check out tacos at a bunch of places and then write an article about what you found, unless EVERY fricking b-fast taco in this city sucks, which isn't the case.  

Anywho, since you're adding bacon, scramble the eggs in the bacon grease instead of butter.  I add a little Louisiana Gold green sauce, then toss in the cooked bacon after things start to firm up, finish the eggs, add a little shredded pepper jack cheese, put them in the tortilla, warm the whole kibosh at 300 degrees for three or four minutes, and add a little pico or more green sauce.  This green sauce is very tasty and not very hot.  Of course all this time and effort gives me an opportunity to have my first drink of the day.

meaders
meaders

So glad to see this today.  I just back from Austin and we always have breakfast tacos there because there are none in Dallas that I've had that come close.  I have always said that the real secret to Austin breakfast tacos is moist eggs.  Anyway, I think you are right on track.  We get our tacos at taco deli in Austin, but there are a number of good places.  Austin is "crazy" for their breakfast tacos!

1dailyreader
1dailyreader

I could never eat the eggs pictures you posted.  Waaay to undercooked for me.  I'd much rather eat over cooked eggs than these.  Every since a text book in science class in grade school showed the formation of a chick in the egg, I can't eat scrambled eggs except the ones I cook. When eating out, if I ask for scrambled eggs very dry they're still "wet".  Bacon on the other hand, I don't mind chewy.  The slab bacon at Rudolph's is excellent.

CitizenKane
CitizenKane

1) I like to add a little milk to the eggs.  Makes them fluffier and sweeter.

2) The bacon at Rudolph's is the best available in Dallas imo.

3) For a great Mexican breakfast order Huevos Montados at Rosie's on Ferguson (at Oates).  

4) Classic scrambled eggs requires the cook to be constantly working/moving the eggs.  Butter goes in the pan after the eggs !


J_A_
J_A_

A tablespoon per egg?! Yeesh! I think super low heat makes for delicious scrambled eggs. Also taking them out of the pan early enough (they look underdone in the pan, they're done on the plate). Bacon in the microwave ain't half bad either, but the smell lingers for hours.

Mervis
Mervis

Those Tamale House breakfast tacos sound very much like the delicious ones I get at El Paisa.

Scruffygeist
Scruffygeist

I wouldn't call those scrambled at all, more like fried-and-fucked-with.

And baking/oven-roasting bacon is no secret. Start the bacon in a cold oven to render the fat better and cook more evenly.

kergo1spaceship
kergo1spaceship

Next Scott is going to recreate the wheel.  If you want great eggs, I suggest the following:

-buy a chef's omelet pan at Acemart

-add some heavy cream

-cook over butane; butane is a controlled heat that let's a good amount of air under (and not overcooking) said product. 

Me and mini Kerg's made omelets in the forest the other day, and all manner of creature high and strong, came to visit.  We had:

-A possum

-A bandit (Raccoon)

-Two geriatric's

-A park ranger

and a maintenance worker stopped by; I thought about starting Kergie's Omelet Bar in the woods that day.

ps-Can't believe this story was a two page post-AMAZING!

TheCredibleHulk
TheCredibleHulk topcommenter

The slow scramble is a time honored technique in the Hulk household, although I just give them a quick  fork scramble in a bowl with a splash of water, rather than mixing them in the pan. Takes a bit of time, but perfect scrambled eggs, completely different flavor profile - no seasoning req'd is worth the wait.


I also slow cook bacon in a skillet for perfect crunch / consistency.  It doesn't come out nice and flat like that, but that doesn't bother me.

scott.reitz
scott.reitz moderator

@Mervis So lunch and late night isn't the only time to go? Any location, or one in particular?

scott.reitz
scott.reitz moderator

@Amy Jones Shiell I'm ready for another food excursion.

J_A_
J_A_

@scott.reitz Ah, in my eagerness to read through your article I glazed over that point. That sounds much better.

Mervis
Mervis

Bedford but that's out of the loop for you. ha ha   I've had the breakfast burrito at the Walnut Hill and Shady Trail spot.

I'm thinking it's some lard in those eggs that does the trick maybe.

Nictacular
Nictacular

@Mervis Whoa...that's on my way in to work. I'm stopping by there soonish.

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