I Love Austin!
When the US F1 Grand Prix came round, I did debate what to cook a little. There are so many great American BBQ dishes I could have done but for the F1 Grand Prix cook in Austin, I had to do my version of the Austin Breakfast Taco.
I used to travel to Austin once every quarter with work, and I fell in love with the place. There was something relaxed about it and I really liked the people I worked with. In one way the time I spent there felt more like a holiday than being away working.
The office was in Round Rock, which is North Austin, but I tended to stay centrally where there were a few good places to eat and I could also easily get downtown. One of the rituals I got into was picking up a Breakfast Taco (or two) on the way to work with the obligatory black coffee. There are a number of pop-up vans on the side of the road where you could pick up some great-tasting Breakfast Tacos.
You can get them with a variety of fillings and usually get sauces on the side to control how spicy you want them. Maybe a wise choice as you wake those taste buds up in the morning.
Austin was added to the F1 Calendar after I stopped travelling over there. I will get back over one year, as it would be great to visit Austin again, catch the F1 Grand Prix, and experience those Breakfast Tacos again.
Preparation and Cook
My version of Breakfast Tacos is made up of egg, bacon, sausage, potatoes, and tortillas (not to forget the sauces), which is pretty much what you would get in the ‘original’.
The first thing to prepare is the potatoes. I have recently been doing triple-cooked potatoes in duck fat and decided these would be good to try in the Breakfast Taco. I started these early so when it came to finishing them on the BBQ, it was a quick(ish) task.
Next, I took the skin off the sausages to get to the sausage meat and mixed the sausage meat with the Mexican Jalapeno & Lime Rub from The Smokey Carter. Once well combined I put them in the fridge until ready to cook.
The bacon was simply grilled, then cut into small slices and kept warm in the food warmer. I then quickly warmed the tortillas before cooking the buttermilk scrambled egg.
Finally, I plated and topped them with homemade pickled Jalapenos, Rancheros Sauce and Tomatillo Salsa.
This version of Breakfast Tacos took a little effort. The triple-cooked potatoes are a bit of a ‘pfaff’ but there really are worth it, as was extracting the sausagemeat and cooking it in bite-sized pieces. You could simply cook all the ingredients and combine and you will have a tasty Breakfast Taco, but I so enjoyed this.
It really did take me back to Austin. I have a feeling the Buttermilk Scrambled Egg did it, but the Breakfast Taco had a lovely mix of textures, flavours and spice. Definitely one of my favourite F1 cooks and a highlight cook of 2021.
Austin Breakfast Taco
Triple-Cooked Duck Fat Potatos
- 4 Medium Maris Piper Potatoes
- 6 tbsp Duck Fat
- 1 tsp Onion Granules
- 1 tsp Garlic Powder
- 1 tsp Cumin
- 1 tsp Sea Salt
- ¼ tsp Cayenne Powder
- 6 Tortillas (15cm Diameter)
- 3 Pork Sausages
- 1 tbsp Mexican Jalapeno & Lime Rub (optional)
- 1 tbsp Rapeseed Oil
- 4 Rashers Smoked Streaky Bacon
- 3 Free Range Eggs
- ¼ cup Buttermilk
- 1 tbsp Butter
- 12-18 Pickled Jalapeno Slices
- 6 Soft Tortilla
- 3 tbsp Ranchero Sauce
- 3 tbsp Tomatillo Salsa
Triple-Cooked Duck Fat Potatoes
- Start by peeling the potatoes and cutting them into small squares approximately 1cm x 1cm. Place into boiling salted water and boil for around 7 minutes.
- Mix together the Onion Granules, Garlic Powder, Salt, Cumin and Cayenne Pepper to form a spice mix for the potatoes.
- Drain the potatoes, and let them cool a little. Sprinkle a little bit of the rub over them and then put them in the fridge for 30 minutes.
- Whilst the potatoes are cooling in the fridge, heat up the oven to 240°C, and place a high-sided baking tray in the oven with 4 tablespoons of the duck fat. You want your duck fat nice and hot before adding the potatoes.
- After 30 minutes remove the potatoes from the fridge. Carefully add them to the hot duck fat, give them another small sprinkling of the rub, then cook for 3 minutes. Rotate the potatoes and cook for a further 4 minutes before removing them. Add them into a bowl with some kitchen paper to soak up some of the fat. Place them back in the fridge until you are ready to cook.
- When you are ready to cook your potatoes, add 2 tbsp of the duck fat to a cast-iron skillet (or alternative pan), place on the BBQ and allow the duck fat to heat up. Add the potatoes and cook until the potatoes get nice and crispy.
- A couple of hours before you want to cook, take the skin off your sausages and mix the meat with the Mexican Jalapeno and Lime Rub (or alternative). Cover and stick in the fridge until you are ready to cook.
- When you are ready to cook the sausage meat, break it into small bite-sized pieces. Heat some oil in a cast-iron pan and then add the sausage meat. I put the sausage on at the same time as the potatoes but cooked them indirect for the most part.
- Once the potatoes and sausage are cooked, remove and place in a food warmer or in an oven at a low temp. Cook the bacon direct, which will only take a couple of minutes.
- Mix the buttermilk and eggs together and whisk until well blended. Put a tablespoon of butter in a pan and melt on the BBQ. Add the egg and let it start to harden then scramble. At the same time warm your tortillas directly on the BBQ.
- Finally, plate up. On your tortilla, first, add the egg, then top with the sausage, bacon and egg. Add the pickled Jalapenos, then add the Ranchero Sauce and Tomatillo Salsa.