Austin Breakfast Tacos: The Story of the Most Important Taco of the Day by Mando Rayo and Jarod Neece (2013) from the great Austin Public Library, but I could see myself buying my own copy for reference and inspiration.
This book was written by two of the guys behind the Taco Journalism blog (which is so great!). The book is divided into four sections: a history of the breakfast taco in general and in Austin; an overview of the parts of a breakfast taco; interviews with various Austinites about their relationship with breakfast tacos and their personal recipes; and a guided tour of some of the best places to get a breakfast taco in Austin (with a map). The whole book is nicely illustrated with full-color photographs and just generally well produced.
My favorite part (besides looking at pictures of tacos and drooling) is reading everyone's recipes for making breakfast tacos at home. I love breakfast tacos but I don't really like leaving the house, and my favorite weekend tradition is a lazy morning of breakfast tacos and coffee. Or breakfast tacos for dinner! I make mine in a million different combinations depending on what I have in the house, but here is my system for my favorite breakfast taco of them all, potato, egg and cheese:
1. Dice some potatoes into about 1/2 inch cubes, making sure to get them all the same size.
2. Heat up some olive oil in a skillet and add the potatoes when it gets hot. Let them hang out in there for longer than you think you should so they get all brown on one side, then do some flipping and waiting until they are brown all over. Add some salt and pepper.
3. Add a splash or two of water, turn down the heat, and cover so they can get nice and creamy on the inside.
4. Crack 3-4 eggs into a large bowl, splash in a splash of milk, add some cumin and cayenne pepper to taste and whisk it all up.
5. Heat some butter in another skillet over low heat and dump in those eggs. Add a little salt and pepper and scramble them up. Don't overcook them, because that is so sad!
6. Check on the potatoes -- if the water is soaked up and they taste done, add another dash of salt and pepper and stir them up.
7. Heat up flour tortillas in a dry cast iron skillet or over the gas burner.
8. Put some potatoes and eggs in a tortilla, top with shredded cheddar, and add some salsa.
To fancy it up, you can add sliced jalapenos or other peppers to the potatoes or fry up some bacon and cook the eggs in the bacon grease and then put bacon on your taco too.
Now eat your breakfast taco!
[And if you want something to brighten your day, watch author Mando Rayo present Austin Mayor Lee Leffingwell with an authentic and delicious breakfast taco as part of an intervention after the Mayor said that the Mexican fast food chain Taco Cabana had the best breakfast tacos in austin.]