French Toast Tacos Recipes

FRENCH TOAST TACOS

Steps:

• In a large shallow dish, like a pie plate, whisk together the milk, egg, vanilla, cinnamon, & sugar. Dip the taco size flour tortillas in, one at a time, saturating both sides with French toast batter. Place the coated tortillas in a hot buttered skillet. Cook on each side for a couple minutes, until the French toast tortillas have lightly browned. Remove from the pan & set aside. I like to put mine on a wire rack lined baking sheet & I keep it in the oven at 200 degrees to keep them warm while I'm preparing the remaining tortillas & cooking my scrambled eggs.
• Fill your the French toast tortillas with warm scrambled eggs & bacon/sausage. Drizzle with syrup & top with chopped green onions. Serve immediately.
• **Increase your French toast batter as needed if you're serving a crowd. The batter recipe provided will make about 8 tacos.

FRENCH TOAST SAUSAGE AND EGG TACOS

Steps:

• Add ¾ cup milk, 2 eggs, and maple syrup to a shallow dish or bowl. Whisk to combine.
• Add one tortilla in the mixture. Soak for 30 seconnds to one minute, making sure the whole tortilla is saturated.
• While the tortilla soak, heat a large non-stick skillet to a medium-high heat. Lightly coat with butter. (You will use 2 tablespoons of the butter to cook the tortillas so only use enough to lightly coat the pan each time.) When the skillet is hot, add the tortilla. Cook until golden brown, about 30 seconds to one minute. Flip and brown the other side. Remove from the pan and set aside. Repeat for remaining tortillas. Stack tortillas together on a plate or platter.
• While the tortillas brown, heat another large non-stick skillet to a medium-high heat. Add the sausage and cook until golden brown on all sides and hot throughout. Transfer to a plate or platter.
• While the sausage cooks, add the remaining 8 eggs, ¼ cup milk, and ½ teaspoon salt to a medium or large bowl. Whisk to combine.
• When the tortillas are all brown, cook the eggs. You want to cook the eggs at the last minute so they stay soft scrambled for serving. Heat the same skillet you cook the sausage or the tortillas in to medium-low. Add the remaining tablespoon butter. Once the butter melts, add the eggs. Let the eggs sit until they just start to cook on the bottom. Use a rubber spatula to gently start stirring the eggs. Continue to stir and gently scramble the eggs over a medium-low heat until they form large curdles. They're done when the eggs are still slightly wet. Immediately remove the skillet from the heat.
• To serve, lay a piece of cheese on the French toast tortillas. Spoon eggs on top followed by one or two links of maple sausage. Drizzle with maple syrup or serve on the side. Enjoy!

POT ROAST TACOS

Steps:

• Preheat the oven to 325 degrees F.
• Sprinkle the chuck roast on all sides with a fair amount of salt. In a large Dutch oven or other heavy pot with a tight-fitting cover, heat the oil over medium-high heat. Add the roast and brown it on all sides, taking the time to get a nice crust on the outside. Remove the roast and set aside.
• Add the onions and garlic cloves to the pot and cook until lightly browned, 3 to 4 minutes. Stir in the ancho powder, cumin and cayenne. Add the crushed tomatoes and the bay leaves, and stir. Return the roast to the pot and add the cilantro. Bring to a boil, then reduce the heat to a simmer. Cover with lid, place in the oven, and cook until the meat is fork tender, about 3 hours.
• Carefully transfer the meat to a cutting board and shred with a knife. Pour the liquid into a blender and puree. Return the shredded meat to the pot, add the pureed liquid, and stir to combine. Add salt and pepper to taste.
• To assemble: Lay some shredded beef on a tortilla, and top with guacamole and salsa. Garnish with cilantro leaves, sliced radishes and cotija cheese.
• Pulse the tomatoes, garlic, red onions, serrano, lime juice, cilantro and some salt and pepper in a food processor. The mixture should be chunky. Add some reserved tomato juice if the salsa is too thick. Drizzle the salsa with olive oil, then cover with plastic wrap and set aside for 30 minutes to allow the flavors to marry.

FRENCH TOAST "TACOS"

Steps:

• Preheat the oven to 400 degrees F.
• To make the bacon: Lay the bacon on a baking sheet covered with nonstick mat or parchment paper. Sprinkle each piece of bacon with 1 teaspoon brown sugar. Drizzle the honey over the bacon and then sprinkle with cinnamon. Bake the bacon in the preheated oven until crispy, about 15 to 20 minutes.
• To make the ganache: While the bacon is cooking, make the ganache. In a small saucepan over low heat, bring the heavy cream to a simmer. Add the chopped chocolate and whisk until smooth. Remove from the heat, stir in the salt and pour into a bowl. Set aside.
• Remove the bacon from oven and cover to keep warm. Lower the oven temperature to 200 degrees F.
• To make the French toast: Whisk the eggs, milk, vanilla beans (pods and seeds), and sugar together. Lay the brioche slices in a baking dish and pour the egg mixture over the bread. Let the bread set for 10 minutes to absorb the liquid.
• Melt the butter in a large nonstick saute pan over medium heat. Gently add the egg-coated brioche to the pan and cook until golden on both sides, about 4 minutes per side. Transfer the toast to a baking sheet and keep warm in the oven until ready to serve.
• To make the garnish: In a bowl, gently stir the strawberries and sugar together and let set for 10 minutes.
• To make the whipped cream: Using a whisk or an electric hand mixer, whip the heavy cream for a few seconds and then add the confectioners' sugar and vanilla extract. Continue to whip the mixture to medium peaks and place in a serving bowl. Chill the whipped cream until ready to serve.
• Serve each piece of French toast with a slice of sweet bacon on top. Serve the toppings family-style. Hold a piece of toast in hand and top with a bacon slice and other toppings as you see fit. Fold the toast like a taco. Eating with your hands is highly recommended!

MEXICAN POT ROAST TACOS

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos:
• Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

EASY FRENCH TOAST

Steps:

• Beat together egg, milk, cinnamon, vanilla and salt.
• Heat a lightly oiled skillet or griddle over medium heat.
• Soak bread slices in egg mixture for 20 second on each side, or until thoroughly coated. Cook bread until both sides are lightly browned and crisp. Serve hot.

BASIC FRENCH TOAST

Steps:

• Beat eggs in a shallow bowl. Add milk, vanilla, and cinammon sugar, and beat until frothy.
• Soak each slice of bread in the egg mixture, first on one side, then the other.
• Cook both sides in a greased non-stick skillet until golden.