Yet another taco....Why have I only discovered these now?

It may seem as though I am currently obsessed with all things taco related. I'm not. But maybe I'm over-enthusiastically interested. When the dilemma of what to have for lunch looms and there's a low carb tortilla in the fridge, it seems only natural. The reason that this one merits a blog post is the amount of effort I exerted in making a sauce, a salsa, shredding cabbage and frying eggs. I must have been inspired by the food carts I visited yesterday.

So, for this taco, I decided to be ultra creative and make a spicy tomato and chipotle sauce and an onion, radish, green pepper and lime salsa. The salsa would have been better a little chunkier and perhaps garnished with some cilantro, mint or basil, but the puree I was rewarded with was the result of a piece of kitchen equipment that I neither understand or like: The Magic Bullet. 

In my opinion the only 'magic' thing about it is the fact that it is so popular. How is it supposed to work? My attempts at chopping vegetables in the thing result in a frantically whirring blade and no action. Perhaps some sort of liquid is required, but that's not what is shown by two smiling 'party' people on the advert. I will persevere, but for this had to resort to my old faithful 'mini blender' complete with a large crack down the middle. It gets the job done, albeit creating a little less salsa and more puree.

In all honesty, this can't even really be classed as a taco, if the definition is something portable you can eat with your hands. This was piled so high a knife and fork was required and as a result, some of the authentic 'street food' concept was lost. Oh well, it tasted good. 

Recipe : Taco with fried egg, tomato and chipotle sauce and onion, radish and pepper salsa. (Catchy title).

Salsa

3 radishes

1 small green pepper

1/4 red onion

juice of one lime

1/4 tsp salt

1 tbsp finely chopped fresh herbs such as mint, cilantro or basil (optional - but recommended).

Chop the radishes, onion and pepper together in a nice reliable blender, (or by hand) and mix in the lime juice, salt and herbs (if using). Stir well and refrigerate before serving.

Tomato and Chipotle sauce

2 medium sized tomatoes, chopped

2 tsp sauce and 2 chilies from a tin of chipotle in adobo sauce

4 mushrooms, chopped

4 tbsp sour cream

In a pan over medium heat, place the tomatoes, chilies, sauce and mushrooms. Bring to the boil, reduce heat to low - medium and simmer until thickened and sauce like (about 20 minutes). 

Add the sour cream and continue to simmer for a further 10 minutes or so, stirring frequently. The sauce should be quite thick.

Other ingredients

1 tortilla (or 3 if you want a smaller portion in each taco)

2 tbsp shredded cabbage

2 fried eggs

1/4 cup grated cheese

To assemble 

Spread a tortilla (or 3) with the sauce, top with the egg, cabbage, salsa and cheese. Roll up if you can and eat with caution, it will drip. If you want to make more refined and delicate tacos, use more tortillas and less filling in each.