Sin City Breakfast Tacos

Like Once Upon a time in Mexico, Robert Rodriguez includes "10 Minute Cooking School" on the Expanded version of Sin City. It's for "Sin City Breakfast Tacos", which he and the crew used to eat while staying up late at night shooting and chopping the film. I had already tackled Puerco Pibil, so I decided to make the tacos for dinner. I made them tonight, and they turned out pretty good:






The potato filling was a bit dry, and I had no jalapeno for the tomato/onion filling, but otherwise they were pretty dang yummy. Plus, it's the first time I've ever made my own tortillas!

Here's the recipe (transcribed, soft of):

Sin City Breakfast Tacos:

Warning: "If you learn how to make this, you will crave it every night, and every day, like I do." - Robert Rodriguez


2 C all purpose flour
1/t tsp salt
1/2 tsp baking powder
1/4 C butter or lard, or combination (1/2 of each), or all lard
1 tomato
1 Potato
1 Onion
6 eggs
2 Corn torillas

Go to the fridge, and throw away your store bought flour tortillas.

Get:
2 C flour
1/2 tsp salt
"" baking powder
1/4 c butter or lard or combo (1/2 & 1/2).

Cut the fat into the flour, until you've got a "cornmeal like texture". (RR uses his kitchenaid, with the paddle attachment.)

Add 3/4c of warm water, or hot if you're using lard. As it starts to come together remove some of the flour and set aside. Add water to what's left.
You want it "not too sticky and not too dry." Knead it for a couple of minutes. It should feel smooth and elastic. (I'm assuming the set aside flour is to fine tune your dough, if you add too much water to the mix.)

Separate your dough into 8-10 golf ball size balls, and cover them with a damp cloth for 20 minutes.

While they're proofing, make the stuffing:

Peel & chop up a potato.
Fry the potato in corn oil, on medium heat, and season with (kosher or sea) salt & pepper.

Dice up some(2?) corn tortillas, tomato, onion and jalapeno.

When your potatoes are done, remove them from the skillet and season to taste.

Toss your diced tortillas in the skillet, and fry them up using the same oil as your potatoes.

Set a teflon pan on medium heat, and start preparing your tortillas. Flatten the balls into discs, and roll them out a couple of times.

When your corn tortillas are done, remove them from the pan, season to taste with s & p. remove the oil from the pan and add your onion, tomatoes, & jalapenos. Cook it for a few.

When the teflon pan is hot, roll out your tortilla one more time, and lay it on the skillet. Cook it for about 8 seconds on one side, then flip. It should have a little bit of coloring already. That's how you know your pan is hot enough. Let it cook about a minute/minute and a half. You'll notice some bubbling. If it's getting dark too quick, turn the heat down; if it's taking to long, turn the heat up. It should take about a minute/minute and a half. If you press the edges with your spatula, and see the tortilla bubbling up, that's a good thing. That's the baking soda in action. Transfer the tortillas to your tortilla warmer.

Throw some butter in the pan, and put it on a med to med-high heat. Whisk some (3) eggs together and throw them in the pan. add your potatoes. Let it set a bit, then slowly move your eggs around. Don't overcook them. Remove them when they're almost done.

Add more eggs in the pan, and add your onion/tomato/jalapeno mix, and your corn tortilla chips. Cook em up just like before.

Plate each dish of eggs, and then pile them on your tortillas, and eat!

"Enjoy your tacos."