with cumin-lime slaw
Smarts: Instead of frying the tortillas, we take a healthier approach by broiling them.
- Tortillas, corn and taco-sized - 8
- Oil, cooking - 2 Tbsp (more as needed)
- Eggs - 8
- Beans, refried (14oz / 397g) - 1 can
- Avocado - 1, sliced
- Sour cream - 6 Tbsp
- Garlic - 2 cloves, minced
- Shallots - 1 clove, sliced
- Peppers, chipotle (opt - canned, found usually in adobo sauce) - 1/2 to 1, chopped
- Cilantro - 2 Tbsp, chopped
- Oil, cooking - 2 tsp
- Crushed tomatoes (14oz / 397g) - 1 can
- Chili powder - 1 Tbsp
- Oregano, dried - 1/2 tsp
- Soy sauce, low-sodium - 1 tsp
- Coleslaw mix or cabbage - 10 oz, sliced
- Cilantro - 3 Tbsp, chopped
- Salt - 1/2 tsp
- Sugar, white - 1/2 tsp
- Cumin - 2 tsp
- Lime juice - 1 Tbsp
- Oil, olive - 1 Tbsp
- Cabbage (if you didn’t purchase coleslaw mix) / Garlic / Shallots / Chipotle peppers (if using) / Cilantro (for salsa and slaw) - Prep as directed. For cabbage, you can also use a food processor. Combine garlic, shallots and chipotle peppers. Store cabbage and cilantro each in separate containers. (Can be done up to 4 days ahead)
- Make slaw - Combine cabbage / coleslaw mix with salt, sugar, cumin, cilantro, lime juice, and olive oil. Cover and refrigerate for at least 20 minutes. (Can be done up to 1 day ahead)
- Arrange top rack of the oven so it’s 6” / 15cm from the broiler. Turn on broiler. Place tortillas onto a sheet pan (you might have to separate into 2 batches). Brush both sides of tortillas with some oil and broil for 2 to 3 minutes on each side, until they crisp up. Transfer tortillas onto plates (2 / serving).
- Heat a saucepan over medium-high heat for salsa. Add cooking oil and then garlic, shallots, and chipotle pepper (if using). Saute for ~1 minute and then fold in crushed tomatoes, chili powder, oregano, and soy sauce. Stir and simmer for ~10 minutes and stir in cilantro.
- While salsa cooks, fry eggs in a large non-stick skillet or pan (if using a griddle, set griddle to 325F / 163C). Heat pan over medium heat and then add cooking oil. Crack eggs into heated oil (you may have to work in batches) and cook until the whites are set. If you like your eggs less runny, cover the pan with a lid and cook until eggs are at the consistency you want. Transfer to tortillas. Repeat until all eggs are cooked.
- Empty refried beans into a microwave-safe container. Heat according to instructions on can.
- Slice avocados. Top tortillas with eggs, salsa and avocados. Serve sour cream, beans and slaw on the side.
TL;DR: Way too much work for minimal pay off. There were way too many things going on here. Tortilla was too "chewy" so it was very hard to cut and eat -- maybe I should have used less oil or left it broiling for longer. Slaw wasn't great, but I'm hoping a night in the fridge might make the flavors come together better when I eat the leftovers. And again, the leftover meal will be another ordeal because I'll basically have to start from scratch because the eggs and tortillas wouldn't have kept well in the fridge anyway.0 Helpful
Added more chipotle peppers. Better this time around.0 Helpful
Loved the salsa; the coleslaw was a little bland, not sure what it was missing.0 Helpful
slaw was awful. The lime slaw from the korean tacos was much better.0 Helpful
Ended up making this for Sunday brunch. Used store bought corn/chile salsa - SO good. We probably could have skipped the slaw (especially as a morning meal) but everything else was so fabulous. Loved all of the flavors. This meal came together in ~15 minutes for us (again, didn't make the salsa).0 Helpful
I wish there has been fresh cilantro at the store. I bought some in a tube and it tastes totally different to me. Other than that, this was a hit.0 Helpful