Taco Tuesday: Coronavirus Style
Alas, I can’t meet up with grandson Austin for Taco Tuesday since all the restaurants are closed for in-dining. But that doesn’t mean I can’t celebrate Taco Tuesday at home!
Hoy, el mexicano menu incluye huevos rancheros y jalapeños asados rellenos de tater tots, queso, y tocino
(Ranch Eggs and Jalapenos stuffed with Tater Tots, Cheese, and Bacon).
Huevos Rancheros. For the pico de gallo topping, begin by chopping up a ripe tomato with a bit of red onion, some cilantro (which wintered over in my garden!), a little lime juice and pinch of salt and a small splash of red wine vinegar. Mix and set aside so that the flavors can meld.
Open a can of black beans, pour in a sieve, and rinse to remove that “tinny” taste. Place in bowl. Add a little dried cumin and as much chopped cilantro as you like. Mix. Set aside.
In a small skillet, heat up a TB of vegetable oil and fry a whole corn tortilla. Remove, then fry an egg (sunny-side up, if you like).
Plating. Position the corn tortilla on the plate, top with beans, add the egg. Top with pico de gallo, sliced avocado, if you have it, and a sprig of cilantro.
Stuffed Jalapeno. Preheat your oven to 400 degrees. Place tater tots in oven until cooked, according to package directions. Remove, cool, and crumble.
In a small bowl, mix together cream cheese, some grated cheese (whatever you have. I used Monterrey Jack.), and some chopped leftover fried bacon.
Cut jalapenos in half, seeded and halved lengthwise. Fill pepper halves with cream cheese. In a skillet (that you cooked the egg in), add a bit of more oil and pan-fry the tater tots. Drain. Crush then into “tater tot crumbs.” Sprinkle on top of the jalapenos. Top with a bit more cheese and bake until the cheese has melted, about 7 minutes. Serve right away.
Here is a Tex-Mex-Cuban playlist for you to enjoy while dining on the deck.
It features my fave: Raul Malo and the Mavericks