Gordita Breakfast Tacos

Ingredients

In this adaptation, we transform the traditional gorditas into soft tortillas, making them easier to handle and wrap around the filling. We also incorporate New American flavors by adding crispy bacon and a tangy chipotle mayo, which adds a smoky and spicy kick to the dish. We alse have the original recipe for Gorditas de huevos, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 4 large eggs 4 large eggs
• 4 slices of bacon, cooked and crumbled 4 slices of bacon, cooked and crumbled
• 1 avocado, sliced 1 avocado, sliced
• 1/4 cup (60ml) mayonnaise 1/4 cup (60ml) mayonnaise
• 1 tablespoon chipotle in adobo sauce, minced 1 tablespoon chipotle in adobo sauce, minced
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 26g, 6g
• Carbohydrates (total, sugars): 34g, 1g
• Protein: 14g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Mix well.
2. 2.
   Add the vegetable oil to the flour mixture and mix until crumbly.
3. 3.
   Gradually add the warm water to the mixture, kneading until a smooth dough forms.
4. 4.
   Divide the dough into 8 equal portions and shape each portion into a ball.
5. 5.
   Heat a non-stick skillet over medium heat.
6. 6.
   Roll out each dough ball into a thin tortilla, approximately 6 inches in diameter.
7. 7.
   Cook the tortillas in the skillet for about 1-2 minutes on each side, until lightly browned and cooked through. Set aside.
8. 8.
   In a separate bowl, whisk the eggs and season with salt and pepper.
9. 9.
   Heat a non-stick skillet over medium heat and scramble the eggs until cooked to your desired consistency.
10. 10.
    In a small bowl, combine the mayonnaise and minced chipotle in adobo sauce. Mix well.
11. 11.
    To assemble the Gordita Breakfast Tacos, place a tortilla on a plate and spoon a portion of scrambled eggs onto the center.
12. 12.
    Top with crumbled bacon, sliced avocado, and a drizzle of chipotle mayo.
13. 13.
    Garnish with fresh cilantro.
14. 14.
    Repeat with the remaining tortillas and fillings.
15. 15.
    Serve the Gordita Breakfast Tacos warm and enjoy!

Treat your ingredients with care...

• Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent browning, squeeze some lemon or lime juice over the sliced avocado.
• Chipotle in adobo sauce — Adjust the amount of chipotle according to your desired level of spiciness. Start with a small amount and add more if desired.
• Bacon — For a healthier alternative, you can use turkey bacon or vegetarian bacon substitutes.
• Tortillas — If you prefer a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

Tips & Tricks

• To make the tortillas even more flavorful, you can add a pinch of your favorite herbs or spices to the dough, such as cumin or paprika.
• If you prefer a vegetarian version, you can omit the bacon and add sautéed vegetables like bell peppers and onions to the filling.
• Customize the toppings to your liking by adding ingredients such as salsa, sour cream, or pickled jalapeños.
• If you're short on time, you can use store-bought tortillas instead of making them from scratch.
• Leftover tortillas can be stored in an airtight container for up to 3 days. Reheat them in a skillet or microwave before using.

Serving advice

Serve the Gordita Breakfast Tacos as a delicious and satisfying breakfast or brunch option. They can be enjoyed on their own or paired with a side of fresh fruit or a simple green salad.

Presentation advice

Arrange the Gordita Breakfast Tacos on a platter, garnished with fresh cilantro leaves for an attractive presentation. Serve them open-faced or folded in half to showcase the colorful filling.