Chipotle Breakfast Tacos

by Breddos Tacos, Mexican street feasters-turned-restaurateurs

“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

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Chipotle Sauce

Yields:

4 servings

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

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.