Makes 12 breakfast tacos
6 slices bacon
6 corn tortillas, sliced in ¼-inch strips
6 flour tortillas
½ a white onion, chopped small
½ bell pepper, chopped small
1-2 serrano chiles, preferably those a little more ripe, showing yellow, orange or red coloring, minced
1 ripe, garden-fresh tomato, chopped
6 ounces grated mild cheddar or Monterrey Jack cheese
3 teaspoons cream or whole milk
2 tablespoons butter
½ cup chopped green onion, optional
¼ cup minced cilantro, optional
1 pound cooked crumbled Mexican chorizo sausage, optional
• In a large skillet, fry the bacon at medium low heat to render off as much fat as possible.
• In a medium mixing bowl, crack eggs, discard shells and whisk white and yokes with cream. Set mixture aside.
• When bacon has rendered off most of its fat, remove bacon and drain on paper towels. Increase heat to medium and fry tortilla stripes. If there's not enough bacon fat to cover the bottom of the skillet, supplement with vegetable or peanut oil. Fry the tortillas until they are crispy, then drain in a colander lined with paper towels.
• Clean and dry the skillet, then melt butter over medium heat. Add onions and peppers and saute 1 to 2 minutes. Add eggs and cook until they've set.
• Lower heat to low and stir in tomatoes, cheese, crumbled bacon and optional ingredients. Warm tortillas on a hot griddle and serve immediately with your favorite salsa.
Note: I like to dust freshly fried tortilla strips with salt and chile powder ... Ready for something other than salsa? Slice one large fresh jalapeno in thick rings and half an onion into thin strips or rings and saute in a tablespoon of melted butter or olive oil. Grate a small clove of garlic over the softened veggies, crank heat to medium high and finish with a sprinkle of soy sauce or Worcestershire, salt and pepper. This kicking condiment takes no more than 2 minutes to complete ... Purchase large flour tortillas to do breakfast burritos instead of breakfast tacos.
Egg Foo Young
FOR THE GRAVY
½ cup chicken stock
1 ½ teaspoons soy sauce
1 ½ hoisin sauce
1 tablespoon cornstarch, dissolved in 2 tablespoons of lukewarm water
FOR THE PANCAKES
2 tablespoons peanut oil
3 or 4 shiitake or cremini mushrooms, stems removed and thinly sliced
5 green onions, whites and greens separated
1 ½ cups bean sprouts
¼ chopped Chinese-style sausage (available at Chinatown Supermarket and Super Cao Nguyen Market
1 tablespoon soy sauce
1 teaspoon sesame oil or chili oil
Make the gravy first, by heating a small saucepan and bringing the chicken stock to a boil in it. Reduce to a simmer, and stir in the soy sauce, hoisin sauce, cornstarch slurry. Simmer another minute until the sauce thickens. Keep warm on lowest heat and cover. You might need to kill the heat completely from time to time as you make the rest.
Heat a wok over medium-high heat about a minute. To test, flick a bead of water on the surface. If it evaporates immediately, the wok is ready.
Add a tablespoon of peanut oil and swirl the wok so the bottom is coated. Add the mushrooms, onion whites, and bean sprouts and stir-fry until the mushrooms and sprouts soften and the onions are fragrant, about 2 to 3 minutes. Toss in the sausage and combine thoroughly. Stir in the soy sauce and sesame or chili oil and cook another minute, making sure the sauce is evenly distributed. Remove from heat and place in a cool bowl. Let stand until mixture has cooled enough to add the eggs without cooking them.
Beat the eggs in a separate bowl with a little water and stir in the cooled vegetables and sausage.
Heat the remaining oil in the wok over medium heat. Working in batches, ladle a ¼ cup of the egg mixture in the wok and let spread into pancake shape.
Cook until eggs have set, flipping once, no more than 2 minutes.
Transfer the finished eggs to a warmed plate and cover. Repeat until the mixture is exhausted, adding more oil to the wok as necessary.
Drizzle the eggs with gravy or serve it on the side. Garnish with remaining green onion.
SOURCE: Adapted from Diana Kuan's
“The Chinese Takeout Cookbook”