College Food: Nothing Healthy About This-Ultimate Hangover Chili Con Carné Breakfast Tacos

If there’s anything I love creating it’s breakfast. Although I don’t eat breakfast very often, I love putting together crazy food for the early riser and breakfast tacos are one of my specialties. This hangover taco is insanely delicious and a great way to beat the “day after partying all night” feelings. You can absolutely use canned refried beans if you choose, as well as packaged hot sauces and left over chili. It would definitely make things easier, but may not taste as good.

Das Frijoles (the beans):

1 lb dry pinto beans

Water for soaking and boiling

2 tbs shortening

Salt to taste

Lés Taco Sauce:

3 c water

1 1/2 c white distilled vinegar

1 tsp soy sauce

2 tbs cayenne

1 tsp white granulated sugar

1 tsp onion powder

1/2 tsp salt

1/4 tsp garlic powder

1/2 tsp paprika

2 1/2 tbs chili powder

1/2 tsp MSG

1-6 oz can tomato paste

The Serrano Sauce:

2 serrano peppers, sliced and seeded

2 c water

1/2 tsp lime juice

1/2 c water

Salt to taste

Pér Lé Carné (for the meat):

1 small yellow onion, peeled and minced

2 tsp crushed garlic, minced

1 tsp oil

1/2 lb 80/20 ground beef

1/2 c diced petite tomatoes in juice

3 c water

2 tbs chili powder

2 tsp cayenne powder

1/2 tsp cumin

1/2 tbs beef bullion powder

1 tsp onion powder

1/2 tsp garlic powder

1 tbs tomato paste

The Rest:

4 hashbrown patties

8 slices bacon

4 eggs

8 slices bacon

4 slices white American cheese

4 flour tortillas

As I said in the description, you can absolutely use pre-made refried beans. I simply prefer my own. So, if you’re cooking this baby from scratch, start off by pouring the beans into a colander and rinse well. Transfer to a deep bowl or pot and cover with water (1 part beans to 2 parts water). Allow to soak for a minimum of 3 hours. I soak overnight. Once done soaking, transfer to colander and rinse thoroughly again. Pour beans into a deep stock pot and fill with water (1 part beans 3 parts water). Bring to a boil and reduce to simmer. Allow to cook until water has almost completely dissolved and beans are super tender (about 2 hours). Stir often, especially as the water becomes less and less. Once the beans are super soft, pour out any remaining liquid, reserving about 1 cup. Add shortening and mash with a whisk or potato masher. Add a little of the reserved liquid until the beans reach your desired consistency. If you had no liquid left, simply use water. Add salt to taste and set aside.

Time to make the sauces. You can absolutely make these days in advance. I always keep a few in the fridge.

For the red sauce, combine all of its ingredients except for the tomato paste. Bring to a boil and add the tomato paste. Reduce heat and mix it around until the paste dissolves. Simmer for an additional 20 minutes. Remove from heat and allow to cool. Store in the refrigerator.

For the green sauce, start off by combining the serranos and water in a medium sauce pot. Bring to a boil and cook for 20 minutes, stirring often to make sure they’re cooking evenly. Use a slotted spoon to transfer peppers to the blender or food processor. Add lime juice, 1/2 c water and salt to taste. Refrigerate until ready to use.

Now, let’s cook the meat. Add onions, garlic and oil to a nonstick sauté pan. Cook until the onions are tender. Break up the meat and add to the pot. Stir in the next 8 ingredients. Break up the meat more with a wooden spoon and bring to a boil. Reduce heat to a simmer and cook for 45 minutes. Stir in the tomato paste and continue cooking for 10 minutes. Set aside.

While the con carné is cooking, preheat your oven to 400. Arrange the hashbrown patties on a nonstick sheet pan. Bake for 15 minutes or until the tops begin to sizzle. Flip and cook the other sides for an additional 10 minutes or until the hashbrowns are crisp on the outside but have a little give when you press on the centers.

In the meantime, cook up the bacon in a nonstick pan or on the flat top. Cook on both sides to desired donness. Transfer to paper towels to drain. Cook eggs in the same pan. Cook each side until they have reached your desired donness.

Heat the tortillas and start to get them ready by placing 1 slice of cheese in the center of each tortilla. Top with a good 1/4 c beans, followed by 2 slices of bacon each and 1 hashbrown patty. Add 1 egg, a good helping of chili con carné and a drizzle of the red and green sauce. There you have it. The prefect breakfast taco.

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