Valentina’s Tex Mex BBQ: Breakfast Tacos
Valentina’s Tex Mex BBQ: Breakfast Tacos
During my Austin BBQ Tour in the winter of 2022, experiencing Valentina’s tex-mex take on Central Texas BBQ made this one of the stops I was most excited to try. I first learned about these legendary breakfast tacos watching a clip from Aaron Franklin where he called them the best breakfast taco in Austin.
Before we were able to jump in the line, my fellow BBQ enthusiast friend and I had the Austin half-marathon standing in our way. There’s never been greater motivation to get to the finish line. We quickly snagged our medals and pic for the IG and made our way South on I-35. As we were half way to the front, they announced the shift to lunch. We failed to make the second finish line that carried me through 13 miles around downtown Austin. We stayed positive and were equally excited about lunch, but I was already thinking this gave me one of many more reasons for a return.
Until that day comes, I’ll be making every attempt to perfect these breakfast tacos. My friends and I have had a heated debate on what constitutes a taco vs burrito, but we’ll table that discussion for another post. These breakfast tacos are so action packed and stuffed with goodness that it’s easy to see why this is an Austin favorite. I’ve made a few iterations with the ingredients as it lends itself to truly make it your own. For example, during a camping trip, one buddy recommended using tots or hash browns and not only did that add some great texture, but it relieved me of the work that goes into making the potatoes. I’m all about efficiency, but I think I’ll still revert back to using classic take on breakfast potatoes from time to time. My first attempt at making this taco, I also attempted to make Valentina’s tortillas and quickly learned there’s an art that I must spend some more time practicing. As the title says, this breakfast taco is the Real Deal Holyfield and will have you feeling like a champ, but also in desperate need of a mid-morning nap. Stay hungry!
Full recipe available at Austin American-Statesman
Ingredients:
1) 2 Tbsp of Butter or Oil
2) 4 Slices/ 1/2 lb of Brisket (KC: Chopped brisket works well, too)
3) 1 Large Baked or Boiled Russet Potato in 1/4 in cubes (KC: Sub hash browns or tots)
4) Sea Salt and Fresh Black Pepper
5) 4 Flour or White Corn Tortillas (KC: Tortilla recipe coming soon)
6) 4 Large Eggs (Fried, over-easy, scrambled)
7) 1 C Warm Refried Beans
8) 1 C of Salsa (KC: Salsa recipe coming soon)
9) 1/4 C of Sliced Scallions
Directions
Fire pit or preheat oven to 250*
Melt the Butter or Oil #1 in a skillet and add the Potatoes. Season with Salt and Pepper #4. Cook and stir until crispy brown or follow directions on making your substitute.
Place a sheet pan in the pit and store the potatoes and brisket #2 and wrap tortillas #5 in aluminum foil then store them in the pit/oven to keep warm prior to assembly.
Heat more Oil or Fat (KC: Beef Tallow is amazing) and Fry Eggs to preference in the same skillet used in step 2.
Take a Tortilla #5 and add a 1/4 C of the Beans #7, 1/4 of the potatoes #3, and 1 slice or 1/4 of the brisket #2.
Add an egg #6 and desired toppings scallions, salsa (KC: Additional options: Shredded Cheese, Sour cream, bacon)
Fold it for a taco or wrap it for a burrito and enjoy!