Recipe: Fried Egg Taco with Cremini Mushrooms and Red Caraflex Cabbage
Makes 2 tacos
2 eggs, fried in olive oil and seasoned to taste (available as add-ons in the webstore)
1/3 cup of shredded, Oaxacan cheese
A loose cupful of shredded caraflex cabbage (available as add-ons in the webstore)
Juice of lime to taste
½ cup of sautéed mushrooms (1/2 lbs. thinly sliced mushrooms)
¼ finely diced white onions (for garnish)
2 heaping spoonful of guacamole
2 quality corn tortillas
A dusting of Mexican oregano (for garnish)
Preheat a cast iron pan over medium heat for few minutes, place the corn tortillas and add the cheese and allow it o melt slightly. Remove the tortillas from the heat and place the sunny side eggs on top of the melting cheese.
Next, place the sautéed mushroom on top of the egg. Add the shredded cabbage next and add a dollop of guacamole to crown your taco. Garnish with the diced onion. Squeeze lime juice from above, and sprinkle a pinch kosher salt to taste. Finish by crushing the Mexican oregano between your finger light dust the tacos. and serve at once.
2 heaped tablespoons finely chopped white onion
1 serrano chile, finely chopped (yes, seeds and all), or to taste
3 heaped tablespoons roughly chopped cilantro
Kosher salt to taste
2-3 avocados (available as add-ons in the webstore)
1 tomato, diced
2 heaped tablespoons chopped cilantro
In a medium-sized mixing bowl, place the avocado flesh and mash using a large fork.
Add the rest of the ingredients in the bowl and mix until desired texture and season to taste.
Serve at once.