Recipes
Made with passion
Recipes
Made with passion


Huevosa la Mexicana Brunch Tortilla Cones
Ingredients
For the cones
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¼ cup all-purpose flour
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1-2 tbsp. water
For the eggs
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3 tbsp. canola oil
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1 small white onion, finely chopped
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1 jalapeño, stemmed, seeded, and finely chopped
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1 plum tomato, cored, seeded, and finely chopped
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2 tbsp. thinly sliced cilantro leaves
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4 eggs, lightly beaten
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Salt and pepper to taste
For the potatoes
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2 medium russet potatoes
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1 tbsp. olive oil
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salt and pepper to taste
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8 breakfast sausage
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salsa (store-bought)
Directions
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes
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Preheat oven to 400 degrees.
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Dice potatoes so that they’re all about ½″ in size. Spread evenly in a single layer on parchment paper. Drizzle with olive oil.
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Roast in the oven for 30 minutes, turning halfway through.
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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.
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While sausage is cooking, get started on the cones by mixing the flour and water in a small dish.
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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.
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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.
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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.
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Add cilantro and eggs, and cook, folding eggs over in large curds occasionally, until cooked to the desired level of doneness.
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Remove cooked sausage and slice into about ¾ inch thick.
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fill each cone with eggs, potatoes, and sausage
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top with salsa and serve!