Kids Can Make Crunchy Breakfast Tacos Recipes

BREAKFAST TACOS

Steps:

• Preheat the oven to 300 degrees F. Set a taco rack on a rimmed baking sheet.
• Put 2 tablespoons of the oil in a small bowl. Add the chili powder, cumin, garlic powder, onion powder, paprika and coriander and stir to combine. Brush the spiced oil onto both sides of each of the tortillas and arrange them in the prepared taco rack. Put a piece of foil in the middle of each taco to prevent it from curling in during baking. Bake until super crispy, about 20 minutes. Remove from the oven and increase the oven temperature to 450 degrees F. Leave the taco shells in the taco rack and set aside.
• Meanwhile, place the chiles in a large cast-iron skillet over high heat. Toast until charred all over, 5 to 7 minutes. Transfer to a bowl and cover with plastic wrap. Let the chiles steam until the outer skin begins to loosen and the chiles are cool enough to handle, about 15 minutes. Peel, seed and slice the chiles. Set aside and wipe out the skillet.
• Meanwhile, dice the potato into small cubes. Heat the remaining 2 tablespoons oil in the skillet over high heat. Add the potatoes, thyme and rosemary, then season with salt and pepper. Cook, stirring occasionally, until the potatoes are brown and crispy on all sides, 15 to 20 minutes. Remove from the heat and set aside.
• Melt the butter in a small nonstick skillet over medium heat. Whisk the eggs together in a small bowl with a fork and sprinkle with salt and pepper. Add the eggs to the skillet and cook until they're just ever so slightly runny but cooked through, 2 to 3 minutes. Remove from the heat and set aside.
• Fill the taco shells in the taco rack with the potatoes, eggs and roasted chile. Top with the cheese. Bake until the cheese is hot and melted, 4 to 5 minutes.
• Remove from the oven, top with the Pico de Gallo and enjoy!
• Combine the tomatoes, onions, jalapeno, cilantro and lime juice in a small bowl. Season with salt and stir.

CRUNCHY BREAKFAST TACOS - PAMPERED CHEF

Steps:

• Preheat oven to 350°F
• For salsa, bring water to a boil in (2-qt.) Saucepan. Add tomatillos and jalapeño pepper; cook 5-8 minutes or until tomatillos are tender.
• Meanwhile, for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.
• To finish salsa, transfer tomatillos from Saucepan to blender container using Slotted Spoon. Remove jalapeño pepper from Saucepan; test for spiciness. Add desired amount of pepper to blender; cover and blend until smooth. Add cilantro and salt; blend 2 seconds or until cilantro is coarsely chopped.
• To finish tacos, line up taco shells, side by side, in Medium Bar Pan; fill with half of the cheese. Bake 5-6 minutes or until cheese is melted. Remove from oven.
• As taco shells bake, whisk eggs and water in Small Batter Bowl. Place butter in (10-in.) Skillet; heat over medium heat 1-3 minutes or until foamy. Add eggs; cook and stir 2-3 minutes or until eggs begin to set. Add 1/4 cup of the salsa; cook 1-2 minutes or until eggs are completely set.
• To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato. Serve with remaining salsa.
• Cook's Tips: Tomatillos are also referred to as "husk tomatoes" because of their papery outer skins. Tomatillos are quite tart and are typically cooked before using. When buying tomatillos, the husks should be fresh looking, not brown and wrinkled. The fruit should be firm to the touch and not "splitting" the husk.
• The heat level of jalapeño peppers can vary widely. To test for spiciness, cut off and taste the end. It's best to add the jalapeño pepper conservatively; it's far easier to spice up a mild salsa than to try to reduce the heat once too much has been added.

KIDS CAN MAKE: TACO CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the chili powder, cumin and 1 teaspoon salt. Stir until well mixed.
• Divide the ground beef into 4 equal sections, about 6 ounces each. Gently form the meat into thick disks, then place on a piece of wax paper. Press the patties until they're about 1/2-inch thick and 6 inches in diameter. Sprinkle each patty on both sides with the spice mix, using about 1/2 tablespoon per burger. Cut each patty in half, giving you 8 pieces.
• Heat a 10-inch cast-iron skillet over medium heat for 3 minutes. When the skillet is hot, add 1 tablespoon of the oil and 4 of the patties. Cook until the meat is browned half of the way up the side, 2 1/2 to 3 minutes. Flip and cook on the other side. Place a half-slice of cheese (torn into a few pieces so it fits on the burger) to cover the patty and melt over the top. Cook until the patty is well-browned on the bottom, another 2 1/2 minutes. Remove the burgers to a plate, tent with foil, to allow the juices to redistribute, at least 5 minutes. Scrape out any crusty bits on the bottom of the skillet and pour off the extra grease. Add the remaining tablespoon of oil and repeat the process for the remaining 4 patties.
• If using hard taco shells, place them on a baking sheet and warm in the oven for about 5 minutes. If using soft tortillas, wrap the stack of 8 in foil and warm for 5 minutes.
• Line the center of each taco with some lettuce, insert a patty and 2 tomato slices, then top with 1 teaspoon salsa and some sour cream, and serve.