Colorado Sunrise Breakfast Tacos

Order Up : Corn tortilla’s layered with Guatemalan black beans, organic eggs topped with some green pepper from my garden and a sprinkle of queso fresco, a dash of sea salt with a shot of New Mexican Green Salsa and a Bud Light Lime-a-Rita.

When I went floating down the Colorado River last year I made these for my fellow campers, on the last day we where there, and it was a hit. But the salsa I used then was way too hot. Of course I used some of the ghost chili in my original batches of green salsa and man-o-man was it stupid HOT! Now I’m on batch 42 (2 years and over 200+ hours of development later) of my Famous New Mexican Green Salsa and the flavor is phenomenal. My next step that I’m working on is to pressure cook the cans so that I do not have to place the jars in the fridge. It’s tough when there is no preservatives in the sauce. But I should be there within the next year.

When making these tacos always place the beans on the tortilla first, this way it acts like an adhesive to bind the eggs to the tortilla. Next goes on a layer of queso fresco and then the diced green pepper, and then one more layer of cheese…This is done partially for aesthetic and partially because I just love the flavor of cheese. On the side I placed a shot of green salsa so that the person eating the tacos has full control of the level of heat. But if you put too much salsa there is a can of Margarita to cool off your tongue.

After the meal is finished and your appetite is satisfied it’s time to say a short prayer to thank God. Thank you God for blessing us with this food and shelter. May the love that you give us extend out to our family and friends where ever they may be, and may you watch over the soldiers that protect our freedom and country.

Thank you for checking out my food, I look forward to showing some more tasty dishes this weekend. Actually I’m going more on a baking frenzy on Saturday and Sunday. Got to tame the sweet tooth.

Have a great day!

Mateo J

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