Leftover Breakfast Tacos with Homemade Taco Sauce

Leftover Breakfast Tacos with Homemade Taco Sauce

Ingredients:

- 1 Tupperware Container with Leftover Beef Roast (Approx. Two Days Old)

- 2-3 Pieces of Thick Cut Bacon - Sliced into Small Pieces

- 1 Teaspoon of Brown Sugar

- Small Flour Tortillas - Toasted for Some Extra Crispiness

- 1/2 an Orange Bell Pepper - Sliced in Strips

- 1/2 Small Yellow Onion - Sliced in Strips

- Mixed Micro-Green Salad - Italian Parsley, Cilantro & Pea Shoots

- 4 Eggs

- Salt & Pepper to Taste

Directions:

1. In a small skillet cook your bacon over medium high heat until crispy. Once the bacon is cooked, drain it on a paper towel to get rid of the extra grease. (I like to season my bacon with a coffee spice rub or just pepper would work too!)

2. Drain the grease out of your skillet and while the pan is still hot, sauté your onions and peppers until they are all soft and starting to caramelize.

3. In a large clean skillet, over high heat, brown your tortillas until they get all crunchy.

4. And the last step before assembly, fry up your eggs! The easiest way to cook your eggs quick and perfect every time? Heat up your pan to a medium low heat. Crack your eggs in the pan but be careful to not break your yolks. Now the secret trick. Add about a teaspoon of water to your pan and throw a lid over it. And no matter what, don't remove that lid. You want to trap steam in there and use the heat from the steam to cook the top of your eggs to perfection. This usually only takes about 3-4 minutes. Once the top of your egg yolks have a thin film of cooked egg over the top, they are good to go. Just finish them of with a light sprinkling of salt and pepper.

5. Assembly: Tortilla down, shredded beef from your beef roast, a heaping spoonful of taco sauce, a layer of pepper and onions, bacon crumbles, a sprinkling of micro greens and top it all off with an egg!

6. Serve with a side of fresh cut pineapple for a little sweetness and devour those tacos!

Taco Sauce

Ingredients:

(All measurements are approximations)

- One 6 oz. Can of Tomato Paste

- 2 Tablespoons of White Vinegar

- 1.5 Cups of Water

- 1 Tablespoon of Onion Powder

- 2 Teaspoons of Cumin

- 1 Heaping Teaspoon of Minced Garlic

- 1 Teaspoon of Chili Powder

- 1 Teaspoon of Paprika

- Salt and Pepper to taste

- Dash of Cayenne Pepper (You could heavy hand this for a spicier sauce.)

Directions:

1. Add all of your ingredients into a sauce pan and whisk together to combine.

2. Place your mixture over low heat on the stove and continue to stir as it heats up. It'll take a few minutes for the tomato paste to dissolve into the rest of the mixture.

3. Once bubbling, reduce to a simmer for about 15-20 minutes. Taste as you go and fine tune your spices as needed. I let my sauce get pretty thick and we left it relatively mild but it would be really easy to doctor this into a heat packed taco sauce too.

4. Once cooled this sauce can be kept in the Fridger for a couple of weeks.