Breakfast Taco

Developed by Justin Warner, Chef/Owner of Do or Dine and Season 8 Winner of The Next Food Network Star

Serves: 12 Fat Tacos

Pair alongside Robert Mondavi Private Selection Heritage Red

"By letting most of the cooking happen when you are sleeping, you can free up your mind and energy for the things that holidays are really about... drinking wine and avoiding work. These breakfast tacos will satisfy both young and old, and will give you a couple more hours on holiday morning to spend time with those you love. The rich fruits and the exceptional quaffability of the Robert Mondavi Private Selection Heritage Red make it a great breakfast wine. Subtle spice notes also work in harmony with the gentle Mexican flavors in the beef braise." - Justin Warner

Ingredients for the Tacos
2 lbs Beef Bottom Round Roast
3 cloves of garlic, smashed
1 onion, peeled and quartered
2 bell peppers, cored, and cut in to rings
2 jalapeños, seeded, ribbed and julinned
1 medium carrot, cut in to chunks
2 tsp paprika
2 tsp ground cumin
2 tsp ground black pepper
4 tsp salt
1 Tbsp vegetable oil
1 cup Robert Mondavi Private Selection Heritage Red
2-4 cups beef stock (depending on size of crock pot)
12 corn tortillas
1 dozen eggs
1 Tbsp butter
Few pinches kosher salt

For the Night Before Holiday:
Combine the spices and rub on to the roast. Reserve remaining spice mix.

Heat the vegetable oil over medium heat in a large skillet. Add the vegetables, minus the carrot, and cook, rotating occasionally, until the onions get some char and the peppers are softened, about 5-7 minutes. Using tongs, remove the veggies and place in the crock of a crock pot.

Put the roast in to the pan, fat side down, and sear for 2 minutes. Rotate and sear each other side for 2 minutes. Remove the roast and place them along with the carrot in to the crock.

Add the rest of the spice mix and deglaze the pan with the wine.Carefully pour the wine in to the crock, and fill until covered with beef stock. Place the lid on the crock, turn on low, and cook for 6-8 hours, overnight.

In a 9x13 baking dish, rub the butter to coat. Crack all of the eggs in to the baking dish, cover, and refrigerate.

For the Morning of Holiday:
In the morning, preheat an oven to 350 degrees, when the first present is unwrapped, unwrap the eggs and place them in the oven. Bake until desired done-ness. I like runny eggs, but that's just me.

Using tongs, carefully remove the roast and the veggies. Place the veggies in a serving bowl and the roast on a cutting board. Use tongs or forks to shred the now-fork-tender roast.

When it's time to eat, wrap the tortillas in a moist paper towel and microwave for 30 seconds. Use a pizza cutter to divvy up the eggs.

Pour a glass of Robert Mondavi Private Selection Heritage Red, and assemble your breakfast tacos. Add salsa, cheese or sour cream if you want, but I don't think it's necessary.



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