Flour tortilla breakfast tacos (ham, egg and cheese; chorizo, potato and egg)

Warm part of the milk with the butter and oil to melt the butter.

Mix the flour, kosher salt and baking powder; make a shallow well.

Pour in the warm milk mixture and the rest of the milk at the same time and work it together by hand, scraping the hand clean.

Turn out and just bring together into an evenly mixed dough without working it; it overworks easily. It should be tacky, not sticky.

Put it rounded side down in an oiled bowl, turn to coat, cover with plastic wrap and rest 30 minutes.

Portion all the dough (50 g for the test, later about 30 g) and form balls, so the first has rested by the time the last is done.

Pre-shape by hand, then roll on a well-floured surface with a dowel, flipping and turning, thinner than you think and even to the edges; too thick is a pita. Stack rolled tortillas in parchment so they do not dry out.

Spread oil on the plancha and cook the tortilla until it moves freely and blisters, about half and half per side, with a little char but still flexible; press to deflate for better contact.

Salt the eggs before the pan and soft-scramble in butter, about an egg and a half per taco.

Cook the house chorizo, add the cooked potatoes to take on the chorizo fat, then add the eggs.

Variation: lightly fry the ham, crisp cheese on the plancha with a tortilla on top, flip, then add the eggs and ham.

Top with salsa mexicana and guacamole, or just a little cheese on the chorizo taco.