Breakfast Tacos with Griddles Cotija Cheese and Chipotle Lime Salsa
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
12 ounces Cotija cheese, crumbled
8 large eggs
Kosher salt and freshly ground black pepper
8 corn tortillas
Canola oil, to fill a small frying pan to 1/2 inch
1 ripe avocado, halved, pitted and sliced
Chopped onion and cilantro for garnish
Chipotle Lime Salsa (see below)
For the Salsa:
2 chipotle chiles, softened in 1/2 cup hot water (save 2 Tbsp water for salsa)
2 tablespoons freshly squeezed lime juice
1/4 cup chopped yellow onion
2 tablespoons chopped cilantro
1/4 teaspoon kosher salt
Griddle the Cotija:
Heat a nonstick frying pan over medium heat. Wait until the pan is hot, then place 1/4 cup crumbled Cotija in the middle of the pan. Spread the Cotija into a circle about 3 or 4 inches in diameter. Cover the pan and cook for one minute, or until the Cotija is bound together, and the underside is speckled and golden. Press it down with a spatula for 10 seconds, then flip. Press down the other side and cook for an additional 30 seconds. If not using immediately, the Cotija patties can be kept warm in an oven set to the lowest temperature for up to 10 minutes.
Soften the Tortillas:
Set a plate covered with paper towels beside the stove. Heat the oil in a small frying pan until hot and shimmering. Cook each corn tortilla until softened and just beginning to puff up in spots. Remove from the pan and set on the paper towels to drain. Blot any excess oil from the top with additional paper towels.
Scramble the Eggs:
Whisk the eggs, and season with salt and pepper to taste. Scramble them as per usual.
Assemble the Tacos:
On top of each tortilla, layer the griddled Cotija, scrambled eggs, salsa, avocado, chopped onions and cilantro. Devour while hot.
In a food processor, puree the chile water, chipotle chiles, lime juice and salt. Add the onion and cilantro, and pulse until everything is finely chopped.
Adapted from recipe on leaandjay.wordpress.com