Today Jens discovered* cheese chicharron – he fried up thin slices of aged sheeps’ milk cheese (akin to parmesan, but much stronger). There was some tomatillo-shallot-corn salsa left over from another taco night. And then we found out that our Trader Joe’s cage free eggs were NOT part of the recall! So of course to celebrate we had huevos rancheros. Except as tacos.

Jens: Whew, that was not a light lunch.

Salsa

• corn
• onion
• shallot
• serrano
• tomatillos
• sliced garlic

Husk tomatillos, then broil to blacken them. Sautee onions, add shallots and garlic, then the corn. Sauté as long as you like. Everything should start breaking down and blending together. You’re done when you feel like you’re done.

Everything else
Put some oil in a non-stick pan. Fry an egg over-easy so yolk is still runny, then remove from pan. In the pan that you fried the egg, add thinly sliced cheese. Wait until it softens and gets golden-brown and bubbly, 3-4 minutes. Take cheese out and put on top of eggs. Fry tortillas. Then assemble tacos.

Some advice: break the yolk before you take a bite. The first taco, I failed to do so and yolk exploded all over the plate, the placemat, and down my chin.

*I use the term “discovered” jokingly here, please don’t write to tell me that cheese chicharron has been around since the dawn of time.

Saturday, August 28th, 2010, 4:11 pm   |   Blog, Uncategorized  |  RSS feed |  Respond  |  Trackback