The following recipe and excerpt for breakfast tacos and mañanera salsa are from “Salsa Daddy: Dip Your Way into Mexican Cooking” by Rick Martinez. It’s available for purchase on Amazon.
Mañanero in Mexico means “morning sex,” which was my inspiration for this salsa, and so many other things in life. Sometimes you need a little something spicy to wake you up! This is my ideal Tex-Mex breakfast taco salsa; it’s simple and fresh. The tomatillos bring acidity and brightness, so if you swap those for more tomatoes, I’d recommend a squeeze of lime to fill the missing beat. Also, there’s no cilantro here, because it can be an assertive flavor and it’s not legally required for every salsa, FYI. I’m making my own rules now, and I don’t care who knows it.
Rick’s Breakfast Tacos With La Manañera
Description
The morning salsa: Stewed tomato, tomatillo, onion, and chile de árbol
Ingredients
La Mañanero Salsa
Rick’s Breakfast Taco
Instructions
- In a medium saucepan, combine 1/2 cup water, the tomatoes, tomatillos, onion, and chiles de árbol and bring to a boil over high heat. Cover, reduce to a simmer, and cook until the tomatoes have softened and are just holding their shape, about 10 minutes. Transfer the vegetables to a plate to cool and reserve the cooking liquid.
- Working in batches, use a molcajete or mortar and pestle (or a medium bowl with a potato masher, large spoon, or forks) to smash and grind the tomatoes, tomatillos, onion, chiles de árbol, and garlic until a chunky but pourable salsa forms; thin the salsa with cooking liquid if desired. (Alternatively, use a blender and purée on low speed until the salsa is almost smooth but some pieces remain.) Transfer to a medium bowl and stir in the salt. Taste and season with more salt if desired.
- In a large skillet, preferably a well-seasoned cast-iron or nonstick, heat the oil over high until you see little wisps of smoke wafting up over the skillet. Add the chorizo and use a silicone spatula to break up the clumps and spread the chorizo out in an even layer across the skillet. Cook, stirring occasionally, until lightly browned or slightly darker in color from when you started, 5 to 7 minutes.
- Meanwhile, in a large bowl, whisk the eggs and salt until no streaks of white or yolk remain.
- When the chorizo is fully cooked, add the eggs to the skillet and reduce the heat to medium-low. Using a silicone spatula, push the eggs and chorizo around the skillet to mix them completely. Scrape across the bottom of the pan to make sure nothing is sticking and continue to cook and scrape until the eggs are fluffy and just set, about 2 minutes. Transfer to a medium bowl.x
- Divide the eggs and chorizo among the tortillas (about 1/3 cup each), top with the salsa, and have a great morning!
La Mañanera Salsa
Breakfast Tacos
Notes
- All breakfast tacos and any food in need of a bright and spicy pick-me-up. This pairs very well with anything made of masa: tamales, Tostadas (page 113), tacos, huaraches. Also a great way to zhuzh up canned beans or use in cooking broth! Do ahead: The salsa can be made up to 2 days ahead. Store in an airtight container in the refrigerator, or freeze for up to 1 month.
Can’t find tomatillos where you are? Use more tomatoes and a tablespoon of lime juice; they should total 1 pound. You don’t keep chorizo in the freezer at all times in case of emergency? Refried beans, smashed chickpeas, or sauteed peppers and onion are some swaps for you.