This Brisket Sandwich Weighs Over 20 Pounds
Breakfast Tacos and Guajillo Salsa Recipe
Total Time: 25 minutes
Yield: 12 tacos
- 2 ounces (about 9) dried guajillo chiles, stemmed
- 6 garlic cloves, unpeeled
- 2 teaspoons kosher salt
- 1 ½ tablespoons vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons unsalted butter
- 8 ounces Spanish chorizo, chopped
- 10 large eggs, whisked
- 24 (6-inch) corn tortillas
- 1 (16-ounce) can refried black beans
- 8 ounces (2 cups) Jack cheese
- 1/4 cup cotija cheese
- 1 avocado, peeled and sliced thin
- 12 radishes, sliced thin
- Heat a large cast-iron skillet over medium-high heat. Toast chiles until slightly puffed and fragrant, 30 seconds per side. Let cool.
Cut chiles into thin rings and place them in a medium bowl. Submerge chiles with 1 cup of boiling water and let soak for 10 minutes.
- Meanwhile, heat the same skillet again over medium-high heat. Add garlic; cook, turning often, until tender and skin is lightly charred, about 8 minutes. Let cool.
- Peel garlic and trim the ends. Toss them into a blender along with remaining ingredients and the chiles, including the liquid and seeds. Pulse until you get a thick purée. Pour into a serving bowl and set aside while you make the tacos.
- Preheat oven to 350℉.
- Arrange tortillas on 2 baking sheets in stacks of 2. Spread 2 tablespoons of beans on each stack. Sprinkle cheese evenly over the beans. Bake until cheese melts, about 10 minutes.
- Melt butter in that same cast-iron skillet over medium heat; add chorizo and cook, stirring occasionally, until browned. Pour whisked eggs into the chorizo and scramble until eggs are just set. Remove from heat.
- Pull tortillas out from the oven and transfer them to plates. Top with chorizo-egg mixture. Spoon guajillo salsa on top and sprinkle with cotija cheese. Serve with avocado and radishes.