Ingredients
- 8 Guerrero Flour Tortillas
- 1 lb Bacon
- 2 cups Shredded Sharp Cheddar Cheese
- 6 Eggs
- 1 Tbsp Milk
- 2 Tbsp Unsalted Butter
- 1 ½ Tbsp Peruvian Green Sauce (per taco)
- 1 Can Black Beans (Optional)
- Thin sliced scallions or chives (Optional)
- Sour Cream
- Salt and Pepper
Instructions
Prep
- Cook 1lb. bacon until crispy (ideally using our The Best Bacon recipe)
- Make our Peruvian green sauce
Cooking
- Shred 2 cups of sharp cheddar cheese or use a a bag of precut cheese
- Chop up the crispy bacon
- Chop up some chives
- Mix 6 eggs, 1 Tbsp of milk and salt and pepper in a mixing bowl
- Add 2 Tbsp of unsalted butter to a pan and scramble the eggs
- Warm 8 flour tortillas by placing them in a lightly damp paper towel and microwaving them for 10-20 seconds
Assembly
- Place a small amount of cheddar cheese in the warm flour tortilla
- Add scrambled eggs on top of the cheese so it melts on the bottom of the tortilla
- Add another small amount of cheddar cheese to the top of the eggs
- Add the crumbled bacon on top of the eggs
- Add a spoonful of black beans to the top of the eggs (optional)
- Sprinkle chopped chives to the top of the eggs (optional)
- Drizzle Peruvian green sauce on top of each taco
- Serve with a side of sour cream for dipping
- Enjoy!
Ingredients
- ½ cup mayonnaise
- 1 jalapeno chile, stemmed, seeded, and chopped coarse
- 3 Tbsp minced fresh cilantro
- 2 Tbsp grated cotija cheese
- 2 Tbsp lime juice
- 1 Tbsp jarred huacatay paste
- 1 garlic clove, minced
Instructions
- Combine all ingredients in blender and process until smooth, about 1 minute. (Sauce can be refrigerated for up to l week.) Makes about ¾ cup
