By Fourth of July again. Different this year — the parade was cancelled, the usual gathering at the park didn't happen, the fireworks went off at the standard time as if in defiance of the otherwise altered world. I watched them from the barn roof, which I've done since I was twelve. Same explosions in the same sky. It helped.
The vegetable garden is producing in earnest now. Zucchini, which produces without mercy once it starts; green beans by the double handful daily; the first cucumbers. I've been pickling more than I eat, partly to keep up and partly because winter is long and pickled things keep. Bread and butter pickles, dill pickles, pickled green beans with dill and garlic — fermented, not canned, because fermentation doesn't require a canning setup and the result is livelier. The vegetable shelf in the basement is starting to look like a different season stored and waiting.
COVID cases have been rising nationally throughout June and into July. Montana is still relatively low, but Billings has been having more than earlier in the spring. I've been thinking about Dad's neurology appointment in August — it's in Bozeman, which is safer than Billings, but it means going in and spending an hour in a medical facility. Mom and I talked about it and agreed that a Parkinson's checkup wasn't discretionary. We'll go masked and careful and get it done.
Made carnitas Saturday. Pork shoulder braised in lard with orange juice, cumin, oregano, garlic, and bay. The result is something between braised and fried — the meat renders in its own fat as the liquid evaporates, browning and crisping at the edges while staying tender inside. Served in corn tortillas with pickled jalapeños from the basement shelf. The kind of food that makes people stop talking and just eat.
The carnitas didn’t last the night — that kind of food never does, and I won’t apologize for it. But the tortillas did, and so did the energy of a day that started strange and ended better than expected. The next morning I found myself pulling eggs and whatever else was close, folding it all into what was left of those corn tortillas, and realizing that breakfast tacos are just carnitas night with the sun up and less ceremony. Same hands, same kitchen, same idea: make something good with what’s there.
Breakfast Tacos
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4
Ingredients
- 8 small corn or flour tortillas
- 6 large eggs
- 2 tablespoons whole milk or cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 4 strips bacon or 3 oz chorizo, cooked and crumbled
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/4 cup salsa or pico de gallo
- 2 tablespoons sour cream (optional)
- 1/4 cup pickled jalapeños (optional)
- Fresh cilantro, to finish
Instructions
- Warm the tortillas. Heat a dry skillet or comal over medium heat. Warm tortillas one or two at a time, about 30 seconds per side, until pliable and lightly toasted. Wrap in a clean towel to keep warm while you cook the filling.
- Cook the meat. If using bacon, cook in a skillet over medium heat until crisp, then drain on paper towels and crumble. If using chorizo, cook in the skillet, breaking it up, until browned through, about 5 minutes. Set aside.
- Scramble the eggs. Whisk together eggs, milk, salt, and pepper in a bowl until well combined. Melt butter in the skillet over medium-low heat. Add the egg mixture and cook, gently folding with a spatula, until just set but still slightly soft, 3 to 4 minutes. Remove from heat — they will finish cooking off the heat.
- Assemble the tacos. Lay two warm tortillas on each plate. Divide the scrambled eggs evenly among the tortillas. Top with crumbled bacon or chorizo, shredded cheese, and a spoonful of salsa or pico de gallo.
- Finish and serve. Add sour cream and pickled jalapeños if using. Scatter cilantro over the top. Serve immediately while the eggs are still warm and the tortillas are pliable.
Nutrition (per serving)
Calories: 370 | Protein: 19g | Fat: 21g | Carbs: 27g | Fiber: 3g | Sodium: 620mg