Breakfast Tacos From Scratch

-Preheat oven to 400F. Place bacon on a foil-lined baking sheet and then bake for ~20 mins. Set on a paper towel-lined plate once done. 

-In a bowl, pour in the masa harina and slowly add in the water, while mixing with your hands. Mix and knead until a cohesive dough has formed that’s moist, but not sticky. Roll the dough into ping pong sized balls. 

-Using a tortilla press with wax or parchment paper on both sides, press the tortillas until completely flat.

-Heat a large griddle to medium, then cook the tortillas one by one. Let cook about 1 minute, then flip and cook another minute on the other side. They should be easy to move and slightly golden in parts. Place in a tortilla warmer or in a towel.

-Make pico de gallo. In a large bowl, add the onion, tomato, cilantro, jalapeño, garlic, lime, plus some salt & pepper. Stir to mix.

-Make the eggs. Crack the eggs into a large bowl, then add in milk. Stir to evenly combine. Heat a large skillet over medium, spray with cooking spray, then pour in the eggs. Stir to scramble, add some kosher salt, and remove from heat when they’re nearly set. 

-Assemble tacos! On each tortilla, squeeze a bit of lime and sprinkle on some salt. Lay down some scrambled eggs, bacon, cotija cheese, a spoonful of pico de gallo, some avocado, and hot sauce. Enjoy!