Edward’s Kitchen 2014
Welcome back. It’s April in New York City and spring is right around the corner. You can feel it in the air. People take to the sidewalks leaving their parkas and scarves at home. Birds perch in the neighborhood trees singing louder than usual as the taxis roll on by below. Instead of a stuffy commute on the subway, businessmen and women ride their bikes to meetings. Today we will be making the Late Night Breakfast Tacos.
You will need:
La Banderita corn tortillas, fresh eggs, beans, 5x6 tomato, Daisy sour cream, butter, assort. sauce, parsley, dillweed, milk, Sargento Sharp Cheddar
Preparing the soft taco shells is so simple. Decide how many you want. I like to go to bed on a full stomach so I always start with at least 4. The soft shells are so puny so don’t be afraid to splurge. Stack them on a plate. (If bag condesnsation has made them a little damp this is of no worry to us- the moisture acts as steam in the microwave and makes tortilla even more malleable than you’re used to). Heat high for 20 seconds.
Two kinds of beans work. You can use either black beans or refried beans.
I had to use black beans. Lets take a moment and learn a great way to prepare your black beans for this and other Mexican dishes. Begin by straining your beans under cold water until the skin appears shiny and the gray slime is gone. Heat in pot with tablespoon butter, several generous shakes of worchestire sauce, 3 Tablespoons A1, 3-6 drops Liquid Smoke, and a squirt or two of mustard. Stir occasionally. As you heat you will begin to notice the beans taking on a carmelized appearance. The Liquid Smoke really helps seal the deal. The beans will smell like they‘ve just come straight from over the bonfires from the campsite trips of your youth.
Crack 4 eggs (1 taco = 1 egg) into a glass, add a splash of milk and whisk. Dump it into a heated and buttered frying pan. While the eggs are still wet add your bits of cheese and a couple pinches of dillweed. It’s nice to watch as the eggs cook and see the cheese and spice become trapped under the skin of the scrambled eggs, as if looking at the insects from the prehistoric period become trapped in amber.
DICE the tomato. Get your favorite hot sauce ready.
While still hot spoon equal parts egg and beans into each tortilla and pinch. Add tomato and sour cream. A few generous shakes of parsley per each taco will help liven up some of the lesser flavors to be had. Add your favorite hot sauce. The wooden capped kinds are the ones to use this spring.
Enjoy and see you next time in the Kitchen. Don’t forget to share and “like”!