Egg and Grated Potato Tacos with Chile de Arbol Salsa
This is a slightly different take on potato and egg breakfast tacos. Just grating the potatoes, instead of dicing or rough chopping them, makes for a whole other eating experience. These are simple and delicious.
Start by making your salsa. To do so, boil dried chile de arbol peppers in chicken stock and/or water until they soften. Also, just add enough liquid to cook the peppers. The liquid will be part of the base of your salsa, and you don’t want it to be too watery.
Next, sauté onions, garlic, and red bell pepper until they’re caramelized, then transfer everthing to a food processor.
Blend everything together, along with white wine, white wine vinegar, lime juice, ginger, chili powder, cumin, salt, pepper, and a bit of olive oil.
Once the salsa is the consistency that you’d like, set it aside for later.
Next, peel and grate a potato, then sauté it in a bit of olive oil. Season the potatoes with cumin, salt, and pepper, and cook them until they’re golden brown.
Finally, scramble some eggs, and warm your tortillas.
Assemble your tacos with a bit of eggs, hash browns, salsa, and sour cream.
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