Sin City Breakfast Tacos

• tortillas:
• 2 cups flour
• 1/2-teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 cup butter (or lard)
• potato and egg:
• 2 medium potatoes
• corm oil
• salt, pepper
• 3 eggs
• milk
• veggie eggs:
• cheap corn tortillas
• tomato
• onion
• jalapeno
• salt, pepper
• 3 eggs
• milk

1. TORTILLAS
2. Mix flour, salt, baking power and lard
3. Crumble together until coarse (like corn meal)
4. Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound.
5. Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic
6. Break dough up into 8-10 golf ball sized balls
7. Dampen cloth with warm water and let cloth sit on dough for 20 minutes. (This is a good time to prepare and cook the eggs see below )
8. Pre-heat pan medium-high
9. Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer.
10. POTATO EGGS
11. Peel 2 medium potatoes, chop
12. Fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper.
13. Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries.
14. Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks).
15. VEGGIE EGGS
16. Dice corn tortillas
17. Dice tomato, onion, jalapeno
18. Use oil to fry up corn tortillas, remove and drain, add salt and pepper
19. Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.

tortillas, flour, salt, baking powder, butter, potato, potatoes, corm oil, salt, eggs, milk, veggie eggs, corn tortillas, tomato, onion, salt, eggs, milk

Taken from www.epicurious.com/recipes/member/views/sin-city-breakfast-tacos-1260042 (may not work)