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
52% of consumers say they are very interested in breakfast tacos.
Datassential, Breakfast Keynote Report, 2016
|Streaky bacon, smoked||---||8 strips|
|Corn tortillas, 4.5-in. diameter||---||8 ea.|
|Rapeseed oil||---||1/2 Tbsp.|
|Eggs, organic, free range||---||4 ea.|
|Black pudding, sliced into 0.2-in. segments||1/2 lb.||---|
|Radish, sliced||---||1 ea.|
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.