21/02/2022
ใ๐๐ฟ๐ฒ๐ฎ๐ธ๐ณ๐ฎ๐๐ ๐ง๐ฎ๐ฐ๐ผ๐ ๐๐ถ๐๐ต ๐๐ถ๐ฟ๐ฒ ๐ฅ๐ผ๐ฎ๐๐๐ฒ๐ฑ ๐ง๐ผ๐บ๐ฎ๐๐ผ ๐ฆ๐ฎ๐น๐๐ฎใ
๐ฎ Tacos ๐ฎ
Ingredients
โ๏ธ1 Ib Russet potatoes (about 3 medium)*
โ๏ธ1 3/4 cups refried beans , homemade or store bought**
โ๏ธ8 oz bacon, cooked and chopped and 2 1/2 Tbsp
drippings reserved
โ๏ธ6 large eggs
โ๏ธ1/3 cup milk
โ๏ธSalt and freshly ground black pepper
โ๏ธ11/4 cups shredded cheddar or Monterey Jack cheese
๐ฅFire Roasted Tomato Salsa๐ฅ
Ingredients:
๐6 dried arbol chiles (a fresh jalapeรฑo can
be substituted, no toasting and soaking necessary)
๐3/4 cup hot water
๐1 (14.5 oz) can fire roasted tomatoes
๐3 green onions, ends trimmed and remainder
chopped into thirds
๐1 Tbsp fresh lime juice
๐1 clove garlic
๐1/2 tsp granulated sugar
๐2 Roma tomatoes, quartered
๐1/4 cup (loose) cilantro
๐Salt and freshly ground black pepper
๐ฎ Tacos ๐ฎ
1๏ธโฃScrub and rinse potatoes and pierce each with a
fork two times. Place in oven and heat to 400
degrees (it doesn't need to be preheated) and bake
38 minutes. Remove and cool slightly then cool
completely in refrigerator (I like to do this the night
before and chill them overnight. If you cut them hot
they crumble). Peel cooled potatoes if desired, then
cut into 1/2-inch cubes.
2๏ธโฃHeat reserved bacon drippings in a large skillet
over moderately high heat, add potatoes and
season with salt and pepper to taste and saute until
golden brown, tossing only occasionally to get crisp
sides.
3๏ธโฃMeanwhile, in a blender or bowl blend together
eggs and milk until combined. Pour into a buttered
skillet over medium-low heat, season with salt and
pepper to taste and cook and scramble eggs until
set.
4๏ธโฃTo assemble tacos, spread a heaping spoonful of
beans into a line down center of each flour tortilla,
then pile on eggs, cheese, potatoes, bacon and
salsa. Serve immediately.
๐ฅFire Roasted Tomato Salsa๐ฅ
Heat a skillet over medium-high heat. Add chipotle
chilies and allow to toast until black spots start to
appear, tossing occasionally, about 1 - 2 minutes.
Pour in water then remove from heat and cover with
lid, allow to rest 20 - 30 minutes. Discard water.
Remove stems and transfer to a blender along with
fire roasted tomatoes, green onions, lime juice,
garlic and sugar. Blend until everything is well
minced. Add in Roma tomatoes and cilantro and
pulse several seconds to chop. Season with salt
and pepper to taste. Store in an airtight container in
refrigerator.
