Huevosa la Mexicana Brunch Tortilla Cones.
INGREDIENTS.
For the cones4 Casa Mendosa® Original 10 Large Tortillas¼ cup all-purpose flour1-2 tbsp. waterFor the eggs3 tbsp. canola oil1 small white onion, finely chopped1 jalapeño, stemmed, seeded, and finely chopped1 plum tomato, cored, seeded, and finely chopped2 tbsp. thinly sliced cilantro leaves4 eggs, lightly beatenSalt and pepper to tasteFor the potatoes2 medium russet potatoes1 tbsp. olive oilsalt and pepper to taste8 breakfast sausagesalsa (store-bought).
INSTRUCTIONS.
Preheat oven to 400 degrees.Dice potatoes so that they’re all about ½″ in size. Spread evenly in a single layer on parchment paper. Drizzle with olive oil.Roast in the oven for 30 minutes, turning halfway through.Cook breakfast sausage link in the air fryer at 400°F for about 10 minutes turning once halfway through. Slice the tortillas in half evenly.While sausage is cooking, get started on the cones by mixing the flour and water in a small dish.Place mixture with your finger onto one corner of the wrap and mold it into a cone shape, and press the "glued" corner down firmly.Finish all the tortillas and bake empty, point up for a few minutes they will only take a few minutes to crisp up and become "toasted". (The cones are done baking when they are golden and the "glued" areas is dry.) Remove and let cool.While tortillas are baking heat oil in a 12-inch skillet over medium-high heat. Add onion, jalapeño, and tomato, season with salt and pepper, and cook until soft.Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked to the desired level of doneness.Remove cooked sausage and slice into about ¾ inch thick.fill each cone with eggs, potatoes, and sausagetop with salsa and serve!
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