Say what you will about Texas, but they get things absolutely right when it comes to fast food – chiefly, above all else, the glory of Taco Cabana. The name is so misleading in its plebian nature, while the franchise dishes out tasty fillings in tender, pliant tortillas. May all the Taco Bells be stricken from the earth in place of this bastion of tex mex wonders.
I first had Taco Cabana on a trip to Austin City Limits – the hubby and I woke up early at the hotel and decided to forage for breakfast. We wandered out of the hotel and found a shopping center with a closed Whole Foods and a very open Taco Cabana. With the best of intentions, we ordered a dozen mixed breakfast tacos in the hopes of bringing back the bounty to our friends back at the hotel. But no – we lapsed into total food amensia and ate every single taco without even realizing what we were doing. Dennis and I stared at each other in wonderment after attacking the mass of eggs, beans, potatoes, chorizo and cheese. It was just so good, we devoured the goodness with no hesitation.
In that I don’t find myself in Texas too often (read: ever), I had to find a way to get my breakfast taco fix at home. I’d be lying if I told you that I actually eat this for breakfast though. This is the kind of home cooking that is thrown together at midnight and eaten directly from the kitchen island standing up. Utensils be damned, eating this dish transports us back to that day where we found some serious goodness in a Texas parking lot in a moment of unexpected perfection.
Recipe for
Breakfast Tacos with Potatoes, Chorizo and Egg
Ingredients
2 medium potatoes, cubed
3 cloves of garlic, smashed
1 tsp. of salt
1 lb. of fresh chorizo (pork or beef)
6 eggs
flour or corn tortillas
chopped tomato
shredded cheese
salsa
cilantro
chopped onion
Add potatoes, garlic and salt to a small saucepan and cover with water. Heat on high and boil until potatoes are tender when pierced with a fork. Drain and set aside.
In a large skillet, cook the chorizo, breaking up the large pieces with a spatula. When the meat is just about cooked through, add the potatoes and allow them to crisp up with the chorizo. Set aside.
In another skillet, heat 1 tbs. of olive oil on medium. Scramble your eggs in small bowl and slip into the pan with the oil. Turn the heat to medium low and gently push the eggs around the pan, allowing curds to slowly form.
Assemble your taco by scooping some of the chorizo and potatoes onto a warmed tortilla. Top with eggs and a bit of the condiments of your choosing – Dennis likes shredded cheddar, but I love a bit of cilantro, tomato and onion. Dab with a bit of salsa and eat with reckless abandon.