July 13, 2012

Crunchy Breakfast Tacos

July 13, 2012

Here is an interesting twist on breakfast that the whole family will enjoy.  A quick blender salsa is added to eggs after they are soft-set.

TOMATILLO SALSA

Ingredients:

8 oz tomatillos (about 3 medium tomatillos), husks removed

1 jalapeno pepper, stemmed

1/4 cup fresh cilantro

1/2 tsp salt

TACOS

1/4 cup chopped fresh cilantro

1 tomato

8 hard taco shells

1 cup shredded Mexican cheese blend, divided

6 eggs

2 tbsp water

1 tbsp butter

Directions:

1.  Preheat oven to 350F.  For Salsa, bring water to a boil in (2-qt.) Saucepan.  Add tomatillos and jalapeno pepper; cook 5-8 minutes or until tomatillos are tender.

2.  Meanwhile, for tacos, chop cilantro and dice tomato using Santoku Knife; set aside.

3.  To finish salsa, transfer tomatillos from Saucepan to Manual Food Processor using Slotted Spoon.  Remove jalapeno pepper from saucepan; test for spiciness (see Chef's Corner).  Add desired amount of pepper to Manual Food Processor; process until smooth.  Add cilantro and salt; process until cilantro is coarsely chopped.

4.  To finish tacos, line up taco shells, side by side, in Medium Batter Bowl.  Fill with half of the cheese.  Bake 5-6 minutes or until cheese is melted.  Remove from oven.

5.  As taco shells bake, whisk eggs and water in Small Batter Bowl.  Place butter in (10-in.) Skillet; heat over medium heat 1-3 minutes or until foamy.  Add eggs; cook and stir 2-3 minutes or until eggs begin to set.  Add 1/4 cup of the salsa; cook 1-2 minutes or until eggs are completely set.

6.  To serve, spoon eggs evenly into shells; sprinkle with remaining cheese, cilantro and tomato.  Serve with remaining salsa.

Yield: 4 servings

CHEF'S CORNER

Tomatillos are also referred to as "husk tomatoes" because of their papery outer skins.  Tomatillos are quite tart and are typically cooked before using.  When buying tomatillos, the husks should be fresh looking, not brown and wrinkled.  The fruit should be firm to the touch and not "splitting" the husk.

The heat level of jalapeno peppers can vary widely.  To test the spiciness, cut off and taste the end.  It's best to add the jalapeno pepper conservatively; its far easier to spice up a mild salsa than to try to reduce the heat once too much has been added.

To save even more time in the morning, substitute prepared salsa verde for the tomatillo salsa.

You can find more recipes like this in our "29 minutes to dinner" cookbook.


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