Recreating green eggs from La Cocina Taco House?

[58limited]

I had some green eggs left from yesterday. I hit the local grocer for a can of refried beans (Rosalinda brand, 16oz) and fried up an 8oz chub of cheap Mexican chorizo that I had in the freezer. I added the chorizo to the beans and heated the beans per the can directions.

Earlier I had swung by one of the smaller HEB stores - HEB Pantry - near my house for a 20 minute ordeal in the Express Lane: you can buy tobacco products in the Express Lane which defeats the purpose of the Express Lane - fast and only a few items allowed. The checker was a bit clueless and it took her over 3 minutes to get the cigarette cabinet unlocked, and only when someone else helped. More went on (a LOT more) and I'll just say that I nearly lost my temper and the only reason I didn't pigeonhole the manager and tear him a new one when he came up was because I was late for work.

Anyway, I was there to buy this:



Uncooked flour tortillas. These are my favorite flour tortillas: they are thin and are not doughy and chewy. They are basically like the ones at La Cocina and I've been out for awhile. They last for months in my fridge.



Chorizo beans definitely made a difference. Tonight's tacos are so close to what I remember from La Cocina that I probably won't modify the recipe much. The only drawback is the cheap chorizo had a lot of gristle in it. But, hey, breakfast for dinner!

[surfdog]

Looks good…but there’s no way that 36 tortillas would last for months at my house. LOL
Weeks perhaps, but not months. ;-)

[gcdmd]

Those tortillas can also be deep fried to make Native American or Tibetan Fry Bread.

[surfdog]

Mosca “…but I like bacon more than I like science.”
So do most people, including the scientists I know.

[Mosca]

58limited I finally got around to revisiting this. I didn’t forget about it, it just took a while to come around again. I’m making some poblano/anaheim salsa verde, so I roasted and puréed some extra peppers, along with a couple serranos. With salt and some garlic, it’s a pretty good sauce. But I’m a month and a half out from Texas now, so I can’t compare it at all. I didn’t use any cream because it’s going to get used little by little over the next week or so; I’ll add the crema as I use it.

Also, I’ve decided Pepper Dust is a premium product. It’s just about perfect in flavor (lots of it) and spiciness (enough of it).

[Mosca]

This came out really good, better than my last couple tries (which were both really good).

I roasted 2 poblanos and 1 1/2 Anaheims, skinned them, and puréed them in the blender with about 1/2 tsp of salt, 1/2 tsp granulated garlic, and enough water to make a slurry.

When it came time to make the eggs, I mixed 2:1 green slurry and sour cream. (My creama expired 5/23, which isn’t a big deal, but it smelled off, which is a big deal.) I used 2 eggs, diced ham, and some shredded cheese. I had one wheat tortilla and a huge bag of smaller corn tortillas; so I made the corn breakfast taco con copia. (I’m not making corn tortillas at 6:30AM.) Texas Dave’s Famous Pepper Powder on everything.



After a month and a half, there’s no way I could say how close this is to La Cocina Taco House. However, this kind of thing is like Italian ragú. You make it this way, Your grandma makes it another way, my grandma makes it her way, the restaurant downtown makes it their way, and Gordon Ramsey says to make it this way. Nobody is right, nobody is wrong. But how does it taste? If it tastes good, then it is good!

[58limited]

Back at this again. I had made a pint of the green chile crema last time that I froze. I thawed the crema and the chorizo beans and made tacos with some of the red marinated fajitas I made Friday evening. These are so close to La Cocina (from memory) that I think the only difference is the eggs need a little more salt.

For the eggs: 1 T of green chile crema per egg*. I used two eggs and this time I also added about 1 - 1/12 T of white cheese when I poured the eggs into the skillet. Texture came out identical to La Cocina's, I would have to taste side by side but I think the flavor is very close.

I used a flour tortilla (uncooked HEB brand in post above) and one of the homemade corn tortillas I made Friday. Chorizo beans spread on the tortillas, then eggs, then veggies from the Friday fajitas, then meat, then more white cheese. Finally, a couple of splashes of my Heavenly Hatch hot sauce (IYKYK). These were so good (especially the corn tortilla tacos) that I made a third with the last of the eggs even though I wasn't really hungry. Mosca





* Dinnerware tablespoon, not an actual measuring spoon.

[58limited]

Here is the final recipe that I am going to go with until I get back to La Cocina and try their green chile eggs again:

2 smaller poblano peppers, cored

1 Anaheim pepper (or better yet a fresh green Hatch chile), cored

2 jalapeno peppers, seeds removed

3/4 t salt

Mexican crema - add to desired color/ taste. Final volume will be about a pint.

Boil all of the peppers about 20 minutes then add everything to a blender and blend until smooth. Strain through a fine mesh strainer to remove errant seeds and skin pieces. Color should be about like this:



This green chile crema would be a great sauce or dip on its own.

[58limited]

Mosca, I think I found the secret. These videos came up in my feed. No crema or dairy. The secret is neutral oil which Michael_in_TX mentioned early in the thread.

Chili Pepper Madness

Pepper Geek

[58limited]

I'm using up the green chile crema that I made (I keep it frozen) then I'll try to make the version in the videos above. This morning's taco (See the Show Us Your Breakfastes thread for more info):

[fzxdoc]

That looks a lot like Homesick Texan's recipe for creamy salsa verde.

It's a very simple recipe (not like her authentic Ninfa's recipe that contains green tomatoes, tomatillos, avocado, etc) containing only peppers, garlic, salt and grapeseed oil. She emulsifies the roasted pureed pepper mixture in the food processor with the oil. Pretty yummy. I like her version where she uses 2 jalapenos and 2 Hatch peppers along with 8 cloves of garlic and salt to taste.

Her actual recipe may be behind a firewall, but I've given you the gist here.

Kathryn

[Donw]

I clicked on link as a non subscriber and had no issue downloading the recipe into Paprika

[fzxdoc]

gcdmd , from what Donw says, the link in my post works for non-subscribers. Give it a go!

K.

[gcdmd]

I'm sorry; I guess I wasn't clear in my original comment. The recipe does not have the notification about being for subscribers only. I initially clicked on it without logging in as a subscriber, and the recipe came up just fine.