Breakfast with MexiGeek: scrambled egg taco

This is a fried tortilla, almost like you'd make for authentic enchiladas, only I didn't dip it in sauce.

First I cracked two eggs into a mixing bowl, seasoned them with salt and pepper, dried epazote, and ground chiles.

Then I beat them until not quite combined. Never over-beat your eggs.

Next I fried the corn tortilla in butter: about 30 seconds on the first side, then a little less than 10 seconds on the other side.

Then I removed the tortilla to a plate. It should not be crisp.

Over a medium heat, I melted some more butter. When it was hot, I added some cumin seeds and let them fry for a few seconds (a technique from Indian cooking).

Then I added the eggs and gently scrambled them until just done.

"Scrambled eggs" in Spanish are huevos revueltos, which means "thoroughly turned eggs", so I always use a circular motion when scrambling.

At the very end I added a teaspoon of my homemade chipotle sauce.

I put the eggs in the tortilla, folded it over, and topped with more sauce.

¡Provecho!

This week's MexiFeast: pumpkin and chorizo tacos

I made these tacos last year as well but with butternut squash instead.

This is very easy to make (especially if you already have a pack of Cool Chile Company tortillas).

Chop the pumpkin or squash into tiny cubes. Next time I'm gonna do really tiny cubes, about the same size as the chopped chorizo, so you get squash and sausage in every bite.

Toss the pumpkin in some olive oil, minced garlic, and ground chile. Roast in the oven for 20-30 minutes, until it starts to blacken at the edges.

To avoid over-cooking the chorizo and onions, wait until you know the pumpkin is cooked. Then fry the finely chopped chorizo and diced onion (I actually used shallots) in olive oil until the onion goes translucent.

Now add the pumpkin and fry a few minutes more, until all the flavours mingle.

Wrap in a warm corn tortilla, top with some homemade chipotle sauce (which I'm sure you just have lying around) and provecho!

I also garnished with white pickled onions, a variation on the traditional Yucatecan pink ones.