fried-potatoes-with-caramelized-onion-and-dill-scrambled-egg tacos

Oh, what better way to spend Sunday morning than in the kitchen, drinking strong coffee with a little bit of Bailey's, and filling the air with pleasant aromas of food cooking. I aimed to fix breakfast, and the target I had in mind was fried-potatoes-with-caramelized-onion-and-dill-scrambled-egg tacos.

I liked the homemade tortillas that I made last week so well that I decided to make more. More fluent this time, I was, practicing how much flour to use to keep the dough from sticking to the pin and rolling thinly the dough. I was listening to Tito Puento and making tortillas. Earlier I started caramelizing an onion, and since cooking tortillas takes its fair share of time, the onion would be ready when the tortillas were cooked.

I do not own a comal (yet) and I have been cooking each tortilla separately in a six-inch skillet. Now that I think about it, I could probably use the griddle or a griddle pan to cook two or three at once, and next time I will do that to cut down on the time required.

Then I diced a few potatoes and dropped them into the pan of hot veg oil. Salt and Pepper only, and covered until they soften and brown. Yukon Gold is what I like these days. Creamy texture and good flavor are their attributes. When they crisp but retain a creamy interior--that is what I am looking for in a fried potato.

I had fresh dill in the fridge, so I threw a few sprigs into my scrambled eggs, and it complemented the taco well. I think Janet put sour cream on hers, and I used HOT SAUCE, but next time I'll make some kind of sauce for the tacos.

Post Script:
Fortunately, I do not have THE GOUT, according to test results. Unfortunately, something is amiss in my foot.

Chop Wood, Carry Water

Before enlightenment, chop vegetables and scrub pots. After enlightenment, chop vegetables and scrub pots. I have no way to discern if I'm on the before side or the after side; I just have always liked the original koan, and it came into my mind as I was scouring a pot and scowling at the sink a few moments ago. That was not the only thing that came into my mind, either. Thinking about what I was going to eat for dinner later, I decided that I would like to eat chicken tacos, thanks to Sheri for being the catalyst with her picture of fish tacos. I'd make the fish variety, but I have no fish.

Now, these soft chicken tacos are concocted with whole-wheat tortillas, chicken, a dollop of queso, a dollop of sour cream, a bit of salsa, some lime juice, and a sprig or two of cilantro. I like corn or flour tortillas better generally speaking, and occasionally I will buy a package of them, but usually it's the whole wheat for salubrity.

When I am ready to build the tacos, I will either heat the tortillas in a skillet or place them directly on the burner on low heat until they brown. The burner method requires direct attention because the window between browned tortillas and burnt tortillas is very tiny. If I'm being lazy, I will simply throw them into the microwave for 13 seconds to warm them. If you are in the habit of eating cold tortillas, stop it immediately and brown them or heat them. The taste improves so much.

Onto the chicken. My chicken is as frozen as the ice at the Civic Arena once was, so I will boil it in just enough water to cover it until it is mostly cooked. I am not going to season the chicken much, just Salt and Pepper as I put them into a skillet with a little olive oil. I like to cut the chicken into small chunks with my spatula once it's in the skillet because it's easier to cut it that way, and I want it to get a little crisp on it. Different textures are very important in a good taco, I think. (Unfortunately no crisp this time.)

I still have about a pint of that salsa I made a few days ago, and it is thawing as I write. On the taco. I have a small container of queso in the fridge. On the taco. Sour cream. A squeeze of fresh lime and a sprig of cilantro, all wrapped in a toasted tortilla. I might make a ratatouille taco with hot sauce and freshly grated Parmigiano Reggiano, also. Ratatouille tacos are delicious.