On another note...I recently returned from a trip to Yelapa, Jalisco, Mexico. My roommate and I stayed with a friend who lives there for a week and soaked up the sun, swam in the ocean, and cooked a lot of good food with all fresh local ingredients. A LOT OF TACOS. The most successful (and simply delicious) recipe we came up with was a breakfast taco, that I would like to share with you:
Plantain Breakfast Tacos with Black Beans, Tomatillo Salsa, and Lime Sour-cream
- 2 plantains, sliced into thin rounds
- 4 tomatillos, diced
- 1 large tomato, diced
- 1 onion, diced
- 1 cup of black beans
- 2 local eggs
- 2 fresh tortillas, warmed up in a skillet
- 1/2 cup of sour-cream
- 1 small lime
- salt and pepper to taste
If using dried black beans, soak overnight in water, then simmer for an hour 'till beans are fully cooked. Set aside.
Lightly saute the tomatillos, tomatoes, and onion in olive oil for a few minutes, just enough to bring out the flavors a bit more, salt and pepper to taste.
Cook the two eggs over-easy, poached, or fried. Any method that leave the yolks a bit runny is best in my book..
To make lime sour-cream: squeeze the juice of one small lime into your sour-cream, mix thoroughly.
Assemble your breakfast tacos:
Layer your tortillas on a plate, top with plantains, black beans, tomatillo salsa, and eggs on top. Spoon a dollop of the lime sour-cream to finish, and get ready for some mouth-watering goodness. I recommend using a knife and fork, this dish tends to spill out and get messy...but is so worth it.
Until next time..adios amigos!