Saturday, January 24, 2015

Desayuno Chipotle Tomato Egg Tacos ... with Cumin Potatoes & Twisted Peppers








     Breakfast Tacos!
     A nice breakfast taco platter results in smiling faces in the morning!  Breakfast tacos are a real crowd pleaser.
     Shirishito Peppers are also called Twisted Peppers.  The spicy flavor of Twisted Peppers is as mild as chile poblano or chile anaheim.  Twisted Peppers have a rich green bell pepper flavor when they are lightly roasted. 

     Only one chipotle pepper was used to flavor the eggs.  Chipotle adds a nice smoked chile pepper flavor to eggs, but too much chipotle can cause the spicy flavor to be overbearing.  Canned Chipotle en Adobo is an easy to use product.  There are plenty of ready use chipotle peppers in each tiny can.  

     Cumin potatoes are a traditional Mexican and Spanish style potato recipe and they taste great for breakfast.  
     The corn tortillas for today's recipe are briefly warmed in a dry griddle.  Soft corn tortillas are preferred for breakfast tacos. 
    
     Cumin Potatoes:
     This recipe yields 1 portion.
     Step 1:  Cut 4 to 5 ounces peeled russet potato into bite size cube shapes.  (large dice)
     Blanch the potatoes in a pot of boiling salted water, till they almost become tender.
     Drain the water off of the potatoes.
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 1/2 tablespoon of vegetable oil.
     Add 1/2 tablespoon of unsalted butter.
     Add the blanched potatoes.
     Sauté till the potatoes are golden brown and fully cooked.
     Step 3:  Add 1 ounce of water.
     Add sea salt and black pepper.
     Add 1/4 teaspoon of cumin.
     Simmer and reduce, till the water evaporates. 
     Keep the potatoes warm over very low heat.

     Pan Fried Twisted Peppers:
     This recipe yields 1 garnishing portion.
     Heat a sauté pan over medium/medium low heat.
     Add 1/2 tablespoon of vegetable oil.
     Add 3 Green Twisted Peppers.
     Sauté till the peppers become lightly caramelized and tender.
     Season with sea salt.
     Keep the peppers warm on a stove top.

     Desayuno Chipotle Tomato Egg Tacos:
     Step 1:  Place 2 large eggs into a mixing bowl.
     Add 1 chopped Chipotle Chile en Adobo.  (Canned chipotle en adobo is perfect for this recipe!)
     Add 1/4 cup of diced tomato.
     Add 1/2 tablespoon of chopped cilantro.
     Whisk the ingredients together.
     Set the egg mixture aside.
     Step 2:  Heat a cast iron griddle or sauté pan over medium/medium low heat.
     Heat 4 small 5" wide corn tortillas, one at a time in the pan, till they become warm, but not crisp.  (Briefly grill each tortilla for a few seconds on each side. 
     Keep the tortillas warm on a stove top.  Cover them with a dry towel, so the tortillas do not dry out.
     Step 3:  Heat a non-stick sauté pan over medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add the reserved egg mixture.
     Use a rubber spatula to scramble the eggs, till they are fully cooked.
     Remove the pan from the heat.
     Step 4:  Place equal portions of the eggs on each tortilla. 
     Immediately sprinkle a few pinches of grated Monterey Jack Cheese on top of the eggs on each taco, while the eggs are piping hot.

     Presentation:
     Place the 4 tacos side by side on a plate.
     Place the papas comino on the plate.
     Place the 3 pan fried shishito chiles on the potatoes.
     Sprinkle some thin bias sliced green onion top around the potatoes.
     Garnish each taco with a cilantro leaf!

     This is a nice modern Mexican style plate of breakfast tacos! 

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