Potato and Egg Taquitos with a Jalapeño and Lime Suiza Sauce
Breakfast tacos are simple, and they’re so good. These potato and egg ones have a lot flavor, and are sure to be a hit on your table.
Cheese (like Monterey Jack)
Beet greens (optional)
Salt (to taste)
Pepper (to taste)
Start by chopping your potatoes and onions into a moderately small dice, and fry everything in a bit of olive, along with minced garlic. Season with salt, pepper, and cumin, and cook until the potatoes are golden brown. When the potatoes are done, drizzle them with a touch of lime juice.
Next, reduce the heat, add beaten eggs (with grated cheese) to the pan with your potatoes, and cook the eggs until they’re slightly under done (you’ll finish the eggs when they’re inside your taquitos).
When your eggs and potatoes are ready, roll them in your tortillas (you can use toothpicks to hold them together while they cook if needed), and sauté them on medium heat in a little olive oil (just a few drops of oil), until they’re golden brown.
For the suiza sauce, just mix sour cream with a bit of jalapeño pickling brine and lime juice. Season with cayenne pepper, salt, and pepper, and it’s ready.
You can also julienne some beet greens and quickly wilt them in a hot pan for the top if you like.
When everything is ready, spoon your suiza sauce over your taquitos, garnish with some diced jalapeños and beet greens, serve and enjoy.