Lunchbreak: Market breakfast tacos, prepared by Rick Ortiz, Antique Taco and details on the Sunday City Market

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Rick Ortiz

Antique Taco

Sunday City Market
Sundays through September 10
8:00 a.m. - 2:00 p.m.
Antique Taco Bridgeport
1000 W. 35th Street
(773) 823-9410

Market Breakfast Tacos
Makes 4 Tacos

4 farm eggs
1 1/2 Tbs heavy cream
1/2 cup chard
1/2 cup portobello mushroom, diced
1/2 cup crimini mushroom, quartered
1/2 tsp garlic, minced
4 Tbs salsa roja
1/2 cup habanero jack cheese, shredded
1/4 cup red onion, sliced thin
1/4 cup edible flowers
4 corn tortillas, EL Popo
3 Tbs vegetable oil
To Taste Kosher Salt

Crack eggs in a bowl then add heavy cream, two pinches of salt and whisk. Heat a griddle or a non-stick saute pan on medium heat until hot. Add half of vegetable oil then sear mushrooms and chard until mushrooms are golden and chard is tender. Add garlic and cook until garlic is toasted and fragrant. Add the remaining vegetable oil and heat. Add 1 1/2 oz of egg mixture and cook until egg sets like a crepe then season with salt. Flip egg and vegetables and cook for an additional 20-30 seconds then remove from heat. Heat tortillas directly over stove top burners until the tortillas are hot and puffy. Assemble egg and vegetables on the warm tortilla. Garnish egg and vegetables with salsa, habanero jack cheese, red onion, edible flowers.

*Antique Taco has 3 locations*

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.