Here’s another Texas taco for you to try! This time, let’s make it for breakfast. Check out how chef Alex Padilla from The Original Ninfa’s in Houston makes this amazing ranchero omelet breakfast taco. Make sure to add The Original Ninfa’s to your Texas foodie bucket list!
RECIPE FOR RANCHERO OMELET BREAKFAST TACO
- 1 qt boiling water
- ½ lb whole tomatoes, cored
- 2 whole jalapeños, stemmed
- 6 oz diced yellow onion
- 3 whole eggs
- 4 oz Monterey jack cheese, shredded
- salt to taste
- 3 tbsp olive oil
- 6 flour tortillas, warmed
- Half bunch chopped cilantro
HOW TO MAKE A RANCHERO OMELET BREAKFAST TACO
Bring water to a rolling boil.
Add the tomatoes and jalapeños and boil for 20 minutes.
Strain tomatoes and jalapeños reserving 1 pint of the water.
Place tomatoes and jalapeños in a blender with a pinch of salt and blend until a slightly chunky consistency is achieved, adding the reserved water as needed to thin it out.
Salt to taste, add the chopped onions and keep warm.
Heat the oil in a medium sauté pan.
Whip the eggs with a pinch of salt and add to the hot oil.
Cook for 1-2 minutes, flip the omelet and add the cheese and continue to cook until cheese is melted.
Assemble the tacos, top with the warm tomato salsa, garnish with cilantro and serve.