We had our great friends over this past weekend for dinner and an overnight, which we usually do when the four of us get together…there is always free-flowing wine that makes it a really bad idea for any of us to be driving. 🙂 So as per usual, there were many bottles of delicious wine consumed, from Goldeneye Vin Gris of Pinot Noir to a Tor Chardonnay, and then came the Sea Smoke Pinot Noir with dinner, followed by an Amon-Ra Shiraz. Oh and did I mention the manhattans and limoncello? You can start to appreciate that we were all in need the next morning for some good hangover food.
I love breakfast burritos and tacos, and thought that would be just the kind of thing to kick off Sunday morning.
To make them, I first heated the oven to 250 degrees F and put 8 tortialls in a foil packet, and threw them in the oven to warm. Meanwhile, I made a pico de gallo with 2 fresh chopped tomatoes, 1/2 white onion in small dice, a minced jalapeno pepper, a squeeze of lime juice, some salt and freshly chopped cilantro. I put in separate bowls some shredded cheddar cheese, coarsely chopped cilantro leaves, scallions and the pico de gallo. I also set out several of our favorite hot sauces – Tobasco, Tapatio and Cholula. Finally, I sauteed about 1/2 lb uncooked chorizo until it was cooked through and crumbled, removed most of the fat from the pan,and stirred in 10 eggs I’d lightly beaten with a fork. I cooked until the eggs were scrambled nicely and well mixed with the chorizo. I put the egg and chorizo mixture in a serving bowl and put it on the table along with everything else. Last but not least, pull the tortillas from the oven and let folks assemble their own tacos. Delcious!!!
And we all felt much recovered after our delcious brunch.