Gluten Free Breakfast Tacos
Gluten free breakfast tacos
Are you aware that most corn tortillas are naturally gluten free? Gluten is only a problem when the dreaded cross contamination rears its ugly head. While you can (in Texas at least) get awesome tacos at restaurants they are often heated in such a way that the come in contact with gluten. The best tacos out are often reheated in a fryer. If the restaurant fries anything with gluten in the fryer it is no longer Celiac safe. To make it safe the fryer has to be emptied, cleaned and fresh oil added. This is true for not just breakfast tacos, but fries and other things. Cooking at home you can heat your tortillas in your own fryer, in a microwave (wrapped in damp towels) or you can pan fry them. Whatever works for you.
We have this recipe probably 3 times a month. It is a favorite at my house, the kids adore it, guests too. It is not horribly fast but it is wonderful and filling, and a good way to start the day!
Gluten Free Breakfast Tacos
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
Serves: 6 (3 tacos each)
3 Medium russet potatoes
1 16 oz package of breakfast sausage (make sure it is gluten free)
1 small onion chopped (about 1/4 cup)
6 tablespoons butter or margarine
10 large eggs
1 tablespoon of seasoning salt (use your favorite)
18 corn tortillas (make sure they are gluten free)
1 cup oil (canola or peanut are good for this)*
4 green onion stems chopped
2 cups grated cheese of your choice
Fresh cilantro and salsa (optional)
2 large fry pans (10 inch or larger)
1 medium fry pan (large enough to lay your tortillas flat and have space to flip them)*
1 set of tongs
1 veggie peeler
1 sharp knife
1 cutting board
1 semi rigid spatula
3 cup or larger bowl
1 tablespoon measure
paper towel lined bowl
paper towel lined plate (with extra for blotting)
Brown the sausage and set aside in the paper towel lined bowl to drain.
Wipe the pan clean..
Clean and dice the onion, place in one of the pans with 4 tablespoons of butter and heat over a medium heat.
While they are cooking peel the potatoes and cut into cubes (about 1/4th inch). Add the potatoes (all at once) to the onion mix.
cook everything until it is soft.
While that is cooking prep your oil in the medium fry pan and heat to about 350.
Break the eggs into the bowl and whisk until well combined.
When the potatoes and onion are nice and soft boost the heat to medium high and allow them to brown, flip or stir them to allow them to brown on all sides.
In the pan you cooked the sausage in add the remaining butter (2 tablespoons) add the eggs and scramble when they are complete add them and the sausage to the browned potatoes, mix and remove from the heat.
Heat the corn tortillas, fry lightly on each side to your desired texture, mine have a little bit of a crisp to them. Remove from the oil and blot well.
Fill and top with chopped cheese, green onion and cilantro. Serve with your favorite salsa.