I have a list of things I want to do. One of them is to cook every recipe in a cookbook so I’m working my way through Rick Bayless’ Everyday Mexican. I’ve eaten a lot of good stuff. This series is the record of those adventures.
Inspired by Anthony Bourdain's Kitchen Confidential advice I tried to take this photo shoot to the next level by using the 90s food trick of putting the crema in a squeeze bottles. I think it makes my taco look kind of like a pop-tart, but hey, maybe that's just my remedial plating skills.
When I was in college one of my roommates used to make the best, bad for you breakfast tacos. Those little calorie bombs contained the trifecta of chorizo, eggs, and hash browns and were of the delicious yet deadly food classification. This recipe is a healthier, more sophisticated version of those tacos I ate in my halcyon days of rapid-fire metabolism.
To begin you fry up some chorizo, or if you are me you fry soyrizo. I don't recommend using soyrizo unless you are a vegetarian, the recipe really needs the fat that chorizo renders to cook properly. After the chorizo has rendered ridiculousness all over your pan, you throw in shredded potatoes and mushrooms. If you are doing things right your potatoes will get slightly crispy. I didn't do anything right and everything turned soyrizo colored.
Despite my soyrizo misstep the tacos still tasted great, the mushrooms in particular are a tiny little umami gift that springs up from time to time on your palate. They were warm and comforting and I heard no complaints from my dining companions/deck builders. I do believe though that achieving the correct texture would've made them sublime. I think they would've been spicy and rich from the chorizo, with potatoes that were both soft and crisp. Sadly I won't know until I try to make them again, whilst FOLLOWING THE DIRECTIONS.