If you put an ad for jewelry, sneakers, or the latest tech gadget in front of me it’s going to get passed right over. However, if you try to sell me food or travel I’m all the way in.

So, when I came across Caramelo Tortillas online one day all I had to do was figure out when I could place an order in the midst of my holiday travel schedule. The fine folks at Caramelo have mastered the art of Sonoran-style flour tortillas and, more importantly, great communication and customer service in shipping their premium product. I opted for a package of duck fat and a package of pork fat tortillas, but they also offer a tortilla made with avocado oil.

Sonoran-style tortillas are optimal for breakfast tacos because, once heated, they become pliable enough to wrap around your fillings and hold the contents together - something you just can’t achieve with corn tortillas. Not to mention, the flavor from the fat (in this case, I used the pork fat tortillas) is a star in this recipe, making the tortilla more than just a mere vessel.

Makes 1 serving but can easily be scaled!

Tip: I used leftover roasted sweet potatoes from dinner the night before. Feel free to sub in any leftover roasted veggies or opt for a meat protein instead.

Ingredients

3 Caramelo tortillas

3 eggs

2-3 scallions, chopped and separated

2/3 cup roasted sweet potatoes

3 tbsp Cowboy Caviar (rec: Trader Joe’s)

4 oz fresh mozzarella or sharp cheddar

1 bunch of arugula

olive oil

Salt and pepper

Instructions

1. Scramble the eggs with 1-2 tsps of water until they are well aerated. Season with salt and pepper and set aside.

2. Heat a small pan over medium-high heat and a large pan over medium heat. You’ll be preparing the tortillas and eggs simultaneously, so you may want to finish reading before you start cooking.

3. While the pans are heating, mix the sweet potatoes and Cowboy Caviar in a bowl. If not already, warm in a microwave for 30-45 seconds and set aside.

4. Once warm, heat olive oil in the large pan for a few seconds then pour in the scrambled eggs. Sprinkle the scallion whites on top of the scrambled eggs and let begin to set while you start the tortillas.

5. **Working in batches, heat the tortillas in the small pan for 10-20 seconds on each side or until the tortillas puff. Pull from the pan and drape over a spatula handle briefly to mold into taco shapes. Set aside on serving plate.

6. You should be doing a slow scramble on the eggs while you work through the tortillas. After the second or third fold and while the eggs are still runny, add in the cheese. Remove pan from heat and finish folding gently until you reach your desired doneness.

7. Build the tacos by splitting the scrambled eggs, sweet potatoes and salsa, arugula, and scallion greens between the three tortillas.

8. Devour!

   **If you have a gas stove, please heat the tortillas over an open flame!