117/18 – Breakfast Tacos:
Over the last couple of weeks I have been trying to cook a few more breakfasts as porridge every day gets a bit boring but it’s nice to have something midweek to mark the halfway point of the working week too!
I have cooked some really nice dishes from Fire Food by DJ BBQ and spotted a few breakfast dishes from the book on my “To do” list. First up was Breakfast Tacos.
This recipe is from Fire Food by DJ BBQ:
Previous cooks from this awesome book:
A full chimney of Oxford Charcoal Oak lumpwood was lit then poured into charcoal baskets in the centre of the Weber kettle.
A red pepper and a green pepper were halved and deseeded then placed over direct heat on the grill with two red chillies and a green chilli. These were roasted for half an hour with the lid on and rotated a few times.
Whilst they were cooking I made pickled radish with red wine vinegar, light brown sugar and thinly sliced radishes.
Next up was a pico de gallo: Chopped beef tomatoes, red onion, coriander leaves, lime juice and Maldon sea salt.
I also grated some Pilgrims Choice extra mature cheddar, mashed an avocado (mixed some lime juice in to stop it discolouring) and diced a chorizo.
Time to bring out the Finex pan again! A good lug of rapeseed oil in the bottom, left to heat then the chorizo went in.
No photos for the rest of the cook as it was pretty fast! Once the chorizo was crispy I added eggs whisked with milk plus the pepper and chilli mix then took the pan off the heat and folded the mixture.
With the pan off the heat I lightly toasted the Wahaca tortillas over direct heat before building the breakfast taco: Tortilla, cheese, egg mixture, avocado, pico de gallo then pickled radish.
Time to Eat:
They were looking and smelling fantastic, I was really hungry by this point!
These taco holders are really handy for serving tacos and hot dogs.
Time for breakfast!
Another great recipe from Fire Food by DJ BBQ, this was such a tasty breakfast and an awesome way to start the day! Pretty simple to prepare and cook but fantastic flavours in the dish, I could have kept eating them! The recipe made enough for two of us to have breakfast two days running!
|Cook Duration:||Short: 2/5|
|Cook Equipment:||Weber Kettle|
|Cook Method:||Direct and Finex Pan|
|Charcoal:||Oxford Charcoal Oak|
|Cook time:||30 minutes for the peppers and chillies.
Less than 10 minutes cooking the rest.
|Notes:||No major changes, just enjoy it!|
This recipe is from Fire Food by DJ BBQ – you can buy the book by clicking the link below: