Sin City Breakfast Tacos

2 cups flour
1/2-teaspoon salt
1/2 teaspoon baking powder
1/4 cup butter (or lard)potatoes
corn oil
corn tortillas (optional)
tomato
onion
jalapeno

Combine flour, salt, baking powder and cutter.  Crumble together until coarse (like corn meal)

Add 3/4 cup warm water, mix until sticky, remove sticky clumps, add more water to bowl, repeat until all dough is sticky and combined into a big mound.

Kneed sticky dough in hands or in mixer for 2 minutes, until smooth and elastic
Break dough up into 8-10 golf ball sized balls
Dampen cloth with warm water and let cloth sit on dough for 20 minutes.
(This is a good time to prepare and cook the eggs - see below )

Pre-heat pan medium-high
Flatten dough into discs, roll flat, place on heat, cook 8 seconds then flip, then cook 1-1 1/2 minutes until bubbles form, flip and press edges, move to tortilla warmer.

Potato and egg tacos:

Peel 2 medium potatoes, chop and fry in corn oil, medium heat, then add salt (kosher salt or sea salt) and pepper. Cook until crisp but tender, then remove, drain and add more salt and pepper to taste. They should taste a bit like French fries.

Butter pan at medium-high, then reduce to medium, add 3 scrambled eggs (with milk), then potatoes. Cook slow (turn off heat before it overcooks).

Tomato, onion, pepper, eggs:

Dice corn tortillas.  Dice tomato, onion, jalapeno.  Use oil to fry up corn tortillas, remove and drain, add salt and pepper.  Drain excess oil from pan and throw in onions, tomatoes and peppers. Cook two minutes. Move to pan, add 3 eggs/milk and corn tortilla chips, cook a couple of minutes.