The fastest homemade tacos aren’t just faster than a restaurant, we can make them a whole lot tastier.

INGREDIENTS:

Breakfast Taco:

• 1/2 sweet onion, finely diced

• 1 Roma tomato, diced

• 1 jalapeno, finely diced

• A handful of fresh cilantro, finely chopped

• Lime juice to taste

• 1 link smoked andouille sausage, halved lengthwise

• Vegetable oil for cooking

• 2 eggs

• flour tortillas

• 2 tablespoons(28g) butter, unsalted

• Shredded Cheddar for topping

• Salt and pepper to taste

Steak Taco:

• 2 serrano chilies, cut in ½

• 1/2 lb (226g) tomatillos, cut in quarters

• ½ a bunch of cilantro

• Juice of 1 lime

• 1 large sweet onion

• A handful of fresh cilantro, finely chopped

• 1 ¾ lb NY Strip Steak (at least 1” thick)

• 1/2 cup (113g) butter for basting

• 4 cloves of raw garlic

• 1 cinnamon stick for basting

• 1 bunch of fresh oregano for basting

• white corn tortillas

• 1 avocado, sliced

• Salt and pepper to taste

INSTRUCTIONS:

Breakfast Taco:

1. Pico de gallo: In a medium bowl, add onion, Roma tomato, jalapeno, cilantro, and lime juice; mix to combine, and season with salt and pepper to taste.

2. Add enough vegetable oil to coat the bottom of a 12” nonstick pan, and set to medium high heat, once hot, add sausage and sear the cut side until golden brown, about 3 min. Move sausage to one side of the pan, add butter to the empty space and reduce the heat to medium.

3. In a medium bowl, crack eggs, season with salt, and whisk together; add beaten eggs and cook stirring occasionally until just cooked through ans scramble to your liking, making sure not to combine with the sausage.

4. Assembly - In a 12” skillet, heat tortillas until soft and pliable; place on a plate and add your eggs with a slice of sausage. Add pico de gallo, Cheddar cheese on top, and enjoy while hot.

Steak Taco:

1. Salsa - In a blender, add serrano chilis, tomatillos, lime juice, ½ a bunch of cilantro, and ½ of your sweet onion, and blend until smooth. Season with salt and pepper to taste. Finely diced the remaining ½ of your sweet onion.

2. Season your steak heavily on both sides with salt and pepper. Heat a 12” skillet, over medium-high, and add just enough oil to coat the bottom of the pan; once hot, add steak, and sear until nicely golden brown and caramelized about 2 - 3 minutes. Flip your steak, turn down the heat to medium; add butter, garlic, cinnamon stick, and oregano to the skillet. Tilt the skillet toward you to make a pool with the butter and using a large spoon, bast the steak continuously until the butter start to brown and the steak reaches a medium-rare. Transfer the steak to a wire rack and let it rest for at least 10 to 15 minutes before slicing.

3. With a sharp knife slice steak against the grain, about ½’ thick.

4. Assembly - In a 12” skillet, heat tortillas until soft and pliable; place on a plate and add top with your steak slices, avocado, cilantro and onion. Serve with a side of your green salsa.