Recipes
Made with passion
Huevosa la Mexicana Brunch Tortilla Cones
Serves 2 / 40 mins
Ingredients
For the cones
- 4 Casa Mendosa® Original 10 Large Tortillas
- ¼ cup all-purpose flour
- 1-2 tbsp. water
For the eggs
- 3 tbsp. canola oil
- 1 small white onion, finely chopped
- 1 jalapeño, stemmed, seeded, and finely chopped
- 1 plum tomato, cored, seeded, and finely chopped
- 2 tbsp. thinly sliced cilantro leaves
- 4 eggs, lightly beaten
- Salt and pepper to taste
For the potatoes
- 2 medium russet potatoes
- 1 tbsp. olive oil
- salt and pepper to taste
- 8 breakfast sausage
- salsa (store-bought)
Directions
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 20 minutes
- 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 sausage
- top with salsa and serve!
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