Breakfast Tacos

Cathryn Crawford, maniac legal eagle and friend of the Clipper

1. Cook bacon (I prefer crispy) put on business section of newspaper to dry )and pour the grease into a can to save for when you make enchiladas).

2. Sautee 1/8 - ¼ onions and then add a can of refried beans (vegetarian not acceptable), add couple table spoons of Pace Picante sause (best = hot = red lid), heat on low.

3. Cut tomatoes and white onions.

4. Grate sharp cheddar cheese.

5. Rinse, dry and cut cilantro (kitchen scissors in a bowl work best – if you do not have kitchen scissors, you need to get some).

6. When the bacon is just about done, beat the eggs with milk and pepper and then soft scramble them.

7. Heat flour tortillas (taco size, b/c this is a breakfast taco, not a breakfast burrito) on the gas stove – about 5 seconds on each side – when the tortilla starts to bubble, it is ready to turn.

8. In addition to the tomatoes, onion and cilantro, have sour cream and Pace Picante sauce on the table (in glass bowls is nicer).

9. Build your breakfast taco (I usually do it in this order: on tortilla – cheese, beans, eggs, bacon, tomato, onion, cilantro, Pace).