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

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

Karens a troll..

Torchys is the best

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

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.

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.

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!

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.

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 !

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.

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

When in Austin hit Bacon...Scott it's a must!

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!