Chipotle Breakfast Tacos
“TABASCO Chipotle Sauce brings a real earthy, smoky flavour to the brown sauce, and combined with the tomatoes and honey, creates a truly delicious Mexican twist on a British breakfast classic.” – Chef Nud Dudhia, Breddos Tacos, London



Chef Insights
52% of consumers say they are very interested in breakfast tacos.
Datassential, Breakfast Keynote Report, 2016
Ingredients
Ingredients | Weight | Measure |
---|---|---|
Streaky bacon, smoked | --- | 8 strips |
Corn tortillas, 4.5-in. diameter | --- | 8 ea. |
Rapeseed oil | --- | 1/2 Tbsp. |
Eggs, organic, free range | --- | 4 ea. |
Salt | --- | 2 tsp. |
Black pudding, sliced into 0.2-in. segments | 1/2 lb. | --- |
Pepper | --- | Pinch |
Radish, sliced | --- | 1 ea. |
Coriander | --- | Pinch |
Smoky Brown Sauce
Ingredients | Weight | Measure |
---|---|---|
TABASCO® brand Chipotle Pepper Sauce | --- | 2 oz. bottle |
Plum tomato, chopped | --- | 1 ea. |
Honey, runny | --- | 1 Tbsp. |
Tomato puree | --- | 1 tsp. |
Muscovado sugar (or brown sugar) | --- | 1/2 tsp. |
Preparation
For the Smoky Brown Sauce, keep a few pieces of chopped tomato aside and place the rest of the ingredients into a small saucepan and cook on a low heat until it begins to simmer. Reduce the sauce for 5 minutes until thick. Pour into a mini serving bowl and garnish with the extra chopped tomatoes
Fry the bacon for 5-6 minutes until crispy (no oil required). Set aside on a paper towel. Using the same frying pan, warm the tortillas through for around 1-2 minutes each. Place the tortillas into a folded tea towel and set aside to keep warm.
Using the same pan, heat 1 Tbsp. of rapeseed oil per egg on a medium heat. Once hot, crack 1 egg into the pan followed by a pinch of salt. Cook for 3-4 minutes, or until desired. Repeat for the rest of the eggs and set them aside on a plate.
Using the same pan, fry the black pudding until cooked through and slightly caramelized.