Cinco de Mayo and Kentucky Derby Day!
This is a nice breakfast taco platter! The chile pepper flavor is mild, so don't freak out over how spicy this entree sounds! Ha Ha Ha!
Shirishito twisted peppers are very mild like Chile California or Chile Aji Panca. They do have a rich green bell pepper and chile poblano flavor.
Only one chipotle pepper was used to flavor the eggs. Chipotle adds a nice smoked chile pepper flavor to the eggs.
Cumin potatoes are a traditional Mexican style potato recipe and they taste great for breakfast. The corn tortillas are only heated in a dry pan, till they become warm. Soft tortillas are nice for breakfast tacos.
I'm off to place my wager on the Kentucky Derby after I write this recipe. I picked one winner this year, but I did play some long odd horses to show. The field this year is tough for exotic wager gamblers. The weather may be shaded by gambling weather forecasters like last year, but so far the conditions are dry. Conspiracy and coup handicapping is part of the game. The trip handicapping is easy for this race. Figuring the bounce candidates is a little tricky. There is some tired legs in this field.
By the way, I'm too good of a horse handicapper to give away my picks. In fact, I have done very well gambling on the Kentucky Derby for the last ten years. One of my best picks was Animal Kingdom to win last year. I hit the exacta with Super Saver the year before. Etc etc etc! The Derby is a fun race to play!
Cook 3 large bite size pieces of peeled russet potato in a sauce pot of boiling water, till they almost become tender.
Drain the water off of the potatoes.
Return the sauce pot and potatoes to low heat.
Add 1 tablespoon of vegetable oil.
Add sea salt and black pepper.
Add 3 pinches of cumin.
Simmer the potatoes in the cumin oil, till they become tender.
Pan Fried Shirishito Chiles:
Heat a saute over medium/medium low heat.
Add 1 small splash of vegetable oil.
Add 3 green shishito peppers.
Saute till the peppers become lightly caramelized and tender.
Season with sea salt.
Desayuno Tacos de Chipotle Tomate Huevos:
Heat a small non-stick saute pan over medium/medium low heat.
Heat 4 small 5" corn tortillas. one at a time in the pan, till they become warm, but not crisp.
Keep the tortillas warm on a stove top and cover them so they do not dry out.
Place 2 eggs into a mixing bowl.
Add 1 chopped chipotle chile en adobo. (Canned chipotle en adobo is perfect for this recipe!)
Add 1/2 of a chopped Roma tomato.
Add 6 chopped cilantro leaves.
Whisk the ingredients together.
Return the small saute pan to medium/medium low heat.
Add 2 pats of unsalted butter.
Add the egg mixture.
Use a rubber spatula to scramble the eggs, till they are fully cooked.
Place equal portions of the eggs on each taco.
Immediately sprinkle a tiny amount of grated Monterey Jack Cheese on top of the eggs on each taco, while the eggs are hot.
Desayuno Tacos de Chipotle Tomate Huevos con Papas Comino y Chile Shishito:
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 a few thin slices of green onion top around the potatoes.
Garnish each taco with a cilantro leaf!
This is a nice Mexican eye opener breakfast for the day after the Cinco de Mayo celebration! I'm off to the races and I'll be placing my Kentucky Derby wagers at a Las Vegas Casino! Yum! ... Shawna