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The All Day Breakfast Taco

March 3, 2011

A neighbor asked us the other day where the best Mexican food in the Albany area was.  Without hesitating, I replied, “In my kitchen.”  Now I realize that sounds arrogant and boastful, but the fact is that while a couple of decent places exist, the food is very expensive ($18 for tacos!) and since I began my torrid culinary love affair with Mexican food master Rick Bayless, I don’t think my claim is far from the truth.  Case in point – today’s recipe.  As Master Bayless explains, eggs are a natural match with the Mexican flavors of onion, tomato, chilies and cilantro.  Roll that into a warm corn tortilla, and you have a slice of authentic Mexican food heaven.  The avocado is a particularly nice touch, adding a layer of buttery creaminess to the dish.  We recommend either making your own salsa (one of these will do), or using Bayless’ brand Frontera if your supermarket carries it. Serve these with some fresh fruit, and it’s a delicious meal, day or night. Enjoy!

Rick Bayless’ Mexican Scrambled Egg Tacos

(serves 4)

3 garlic cloves, peeled

1 jalapeño, stemmed and cut into 3 or 4 pieces

1 medium white onion, roughly chopped

2 tablespoons vegetable oil

1 pound ripe tomatoes, cored and cut into ¼-inch cubes

8 eggs

Salt

½ to 2/3 cup (loosely packed) chopped cilantro

1 ripe avocado, pitted, flesh scooped from the skin and cut into ¼-inch pieces

12 warm corn tortillas

About ¾ cup salsa or hot sauce, for serving

With a food processor or blender running, drop in the garlic and chilies one piece at a time, letting each piece get finely chopped before adding the next. Stop the food processor (or blender) and add the onion, then pulse until most of the onion pieces are no longer than ¼ inch.  Heat the oil in a very large (12-inch) skillet, preferably nonstick, over medium. Add the onion mixture and cook, stirring regularly, until starting to brown, about 4 to 5 minutes. Raise the heat to medium-high and add the tomatoes. Cook, stirring frequently, until all of the tomato liquid evaporates and the oil separates out again, about 4 minutes.  While the tomatoes are cooking, crack the eggs into a bowl and add 1 teaspoon salt. With a fork, beat the eggs just enough to roughly blend the whites and yolks.  Pour the eggs into the skillet and cook—slowly stirring and scraping up the cooked eggs from the bottom of the skillet—until the eggs are done as you like. Scoop into a serving bowl and sprinkle with the cilantro. Serve with the warm tortillas, avocado, and salsa or hot sauce for making soft tacos. Eat!

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