Monday, October 12, 2009
I am the Eggman. This was my latest brainstorm for filling up a corn tortilla. Eggs go very well as taco filling and I like them better with corn tortillas heated through on the skillet. Cast iron if you have it. Corn tortillas really have so much more flavor and less fat than flour tortillas - just don't ever try to eat them cold. Wheat tortillas can be good too, but you get more of a California type of taste when you put eggs in them. The veggies in here are 1 poblano pepper, 1 anaheim chile, 1/2 onion, and 3 tomatillos. Everything diced and cooked just soft. Start with sauteing the onions, then go to the peppers, and add tomatillos at the very end... this way everything cooks for the proper length of time and isn't soggy. Then clear the pan and make the eggs. Serve with Sriacha if you want more heat. You'll see more egg taco creations soon since I make them all the time, and one of these days some tips on scrambled eggs.