Tacos are served at all the Mexican markets for workers and shoppers who want a quick bite, including breakfast, as the markets usually open at sunrise. In the Southwest, small restaurants offer whole menus of breakfast tacos (my favorite, Taco Taco, in San Antonio, Texas, offers fifteen morning choices). And breakfast tacos and burritos have become an increasing familiar option along with bagels and pastries at most major airports in the United States and at the drive-throughs of many national fast-food chains. Not only are these vegetarian tacos a fiery morning wake-up, they’re good anytime as part of a larger meal, particularly alongside grilled or roasted meats or fish.
Recipe information
Yield
makes 6 tacos
Ingredients
Preparation
Step 1
Cut the prepared pasilla and guajillo chiles into 1/8-inch-thick strips (rajas); set aside. In a small skillet, heat the oil over medium-high heat. Add the onion and sauté until it begins to caramelize, about 5 minutes. Remove from the heat and set aside.
Step 2
In a large pot, add the chile strips, the 7 cups of water, salt, and the potatoes and simmer over medium heat until the potatoes are just tender, 6 to 8 minutes. Transfer the potato-chile mixture to a strainer and let the liquid drain off. Spoon the mixture into a bowl, add the sautéed onion, garlic, chipotle puree, black pepper, and cumin, and stir to blend. Serve immediately or keep warm in the pan until ready to serve.
Step 3
To serve, divide the filling equally between shells and arrange in a taco holder. Or, lean the filled shells in a row, propped upright. Eat right away. To build your own, spoon some filling into a crispy shell, top with salsa and bacon bits, and eat right away.
