I'm not much of a chef, but I whipped up some breakfast tacos that were pretty damn good today, and I thought I'd share the recipe because it turned out surprisingly delicious. Those fans of breakfast tacos will likely understand, and those new to the breakfast taco really out to acquaint themselves with this delicious breakfast (brunch or brinner) medium.
The recipe is simple for a single serving (increase quantities appropriately if more is desired):
2 eggs
1/4 cup fresh/frozen/canned corn
1/4 cup veggie crumbles/taco-seasoned textured vegetable protein (or real meat if preferred)
onion powder
ancho chile powder (or chipotle powder for a smokier flavor)
a pinch of cumin
beat the (thawed) corn and crumbles with the eggs until frothy
cook to desired texture (although I recommend a delicately golden-brown for maximum internal taco coherence)
Top with a medium salsa of preference
and (here's the odd key) ranch dressing (only in the southwest, right?)
Note: I have yet to experiment with a tofu scramble/vegan ranch base yet, as being a student/full-time employee primarily permits convenience foods. Someday perhaps.
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