By Mando Rayo, Jarod Neece
Clean tortillas, fluffy huevos con bacon and highly spiced salsa--good morning, Austin. Or stable afternoon, night, night--whenever From taco tailgates to taquerias, there's a taco for each get together and persuasion. a few say that it used to be born within the days of cowboys and vaqueros, and others say it was once a construction of the Tex-Mex tradition, yet something is bound: the breakfast taco has taken over the Capital urban. From South Congress to North Austin, neon and chalkboard symptoms tempt hungry passersby with their most sensible morning-time hand held bites. With over 40 breakfast taco recipes, Mando Rayo and Jarod Neece examine (and masticate) the background, tradition and traditions of that indelible and delectable Austin deal with: the breakfast taco..
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Additional resources for Austin Breakfast Tacos: The Story of the Most Important Taco of the Day
About Vi tbsp. for 6" iron, more for larger irons) on ungreased iron; close gently— do not squeeze. Bake on each side about 15 seconds, or until light, through slit and curl back in opposite direction. Fry golden brown. Keep iron over heat at all times. until delicately browned in deep hot fat, about Vi min. not be alarmed if first few are dark; iron cools slightly Turn quickly and brown other paper. Sprinkle side. Drain on absorbent with confectioners' sugar just before serving. Makes 2 to 3 doz.
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