Lone Star Breakfast Taco
"Our hometown of San Francisco doesn’t seem to share Austin’s affinity for the breakfast taco, but it’s something every city should get on board with. Pledging allegiance to Texas, we serve these in flour tortillas, but corn tortillas would be equally good. Be sure to place a salsa picante like Tapatío or, as a nod to the South, the more vinegary Tabasco at the table...."
INGREDIENTS
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2 small poblano chile peppers
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3 slices thick-cut bacon, cut into 1-inch pieces
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5 small new potatoes (about 8 ounces total), cut into 1/4-inch cubes
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3/4 cup chopped yellow onion
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6 eggs, whisked
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1 cup shredded Monterey
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Jack cheese
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Kosher salt
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6 small flour tortillas
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Chopped fresh cilantro and hot sauce, for serving
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