Breakfast
Early Bird Breakfast Tacos
This past summer, my sister and I opened up a gourmet taco cart in downtown Bloomington, Indiana. Eventually, life took over (she was in school, and I was working full-time), so we left the street-food business, but not before some insanely delicious taco recipes were born.
Ingredients:
- 1 yellow onion, sliced
- 1 (10-ounce) bag of matchstick carrots
- 1 garlic clove
- 2 tablespoons unsalted butter
- 1 (4-ounce) can diced jalapeños, juices drained
- 1 cup white vinegar
- 1 large fresh poblano chile
- 2 tablespoons chopped white onion
- 1 small garlic clove, minced
- 1/2 tablespoon unsalted butter
- 3/4 cup heavy cream
- 1/4 cup whole milk
- kosher salt and freshly ground black pepper, to taste
- 1 packet (10-count, 6-inch) flour tortillas (trust us)
- 1/2 pound ground pork (not sausage)
- 1/2 pound chorizo (the fresh mexican kind, not cured spanish chorizo)
- 6 eggs
- 1 (8-ounce) package shredded cheddar cheese
- 1 bunch cilantro, for garnish
Directions:
- Make the carrot escabeche: Sauté the onion, carrots, and garlic in the butter for 5 minutes. Combine the sautéed mixture with the jalapeños and vinegar and store in a sealed jar for at least 24 hours.
- Make the roasted poblano cream sauce: Char the chile over a gas flame until blackened in spots, seal in a plastic bag, and let cool. Peel, seed, and chop coarsely. Sauté the onion and garlic in butter until soft, then add the chile. Add cream and milk and bring to boil, whisking constantly. Reduce heat to low and simmer until reduced. Transfer to a blender, purée until smooth, and season to taste with salt and pepper.
- Assemble the tacos: Heat the tortillas in the oven or microwave, according to package directions. Sauté the meat in a pan until browned and cooked through, scramble the eggs with cheese, top with the carrot escabeche and roasted poblano cream sauce, then garnish with cilantro. You're good to go—best breakfast tacos ever!