MANILA, Philippines — Miss eating tacos but you cannot find really nice and crisp taco shells that taste and feel like really fresh tacos when you bite into them? Why not make your own taco shells and assemble your own tacos instead? This way, you can control the quality of your shells and get your favorite ingredients just the way you want them.
In the "25 Chefs x 25 U.S. Potato Recipes" cookbook released by Potatoes USA-Philippines, seasoned chef Ivory Yat-Vaksman shares her spectacular Spud-Taco-Lar Breakfast Tacos recipe. It is great for breakfast, merienda, and even appetizer for a full-course not-so-formal meal. Chef Ivory runs a catering business simply called Chef Ivory Yat’s Catering Services, and tacos are one of her go-to recipes.
Spud-Taco-lar Breakfast Tacos
Ingredients:
For the taco shells:
2 pcs. U.S. frozen potato hash-browns
1/2 cup shredded Mozzarella cheese, or according to need
1 egg
For the filling:
250 grams Longganisang Hubad, browned, drained of excess oil
1 head Romaine lettuce, finely chopped
1 cup Cheddar cheese, shredded
For the salsa:
4 pcs. medium Japanese cucumber, diced
4 pcs. medium ripe tomatoes, seeded and diced
1 pc. medium white onion, diced
1 sprig cilantro
1 tbsp. lemon juice
1 tbsp. sugar
Salt and pepper, to taste
For the Jalapeño crema:
2 pcs. Jalapeño, seeded and charred
1/2 cup mayonnaise
1 cup sour cream
2 cloves garlic
1 tbsp. lime juice plus zest
1 tsp. salt
For the garnish:
6 quail eggs, fried
Microgreens
Bird’s eye chili, seeded
Procedure:
1. In a medium skillet over medium heat, sauté Longganisang Hubad with minimal oil. Cook until well-browned and fat is fully rendered. Drain off excess oil and set aside.
2. In a large mixing bowl, combine crumbled U.S. frozen potato hash-browns, shredded Mozzarella cheese, and egg. Mix by hand for about 5 minutes or until a cohesive dough forms. Divide the mixture into 4 equal portions and shape into balls.
3. Line a tortilla press with parchment paper. Place one dough ball in the center and press gently to flatten. Carefully lift the parchment paper to release the shaped shell. Repeat with the remaining dough balls.
4. Heat a non-stick skillet over medium heat. Cook each shell on one side until golden brown and crisp. Once cooked, transfer to a taco stand or prop to hold their taco shape while they cool and set.
5. Make the salsa. In a bowl, combine the diced cucumber, tomatoes, onion, and cilantro. Add lemon juice and sugar, then season with salt and pepper to taste. Mix well and chill in refrigerator until ready to serve.
6. Prepare the Jalapeño crema. In a blender, combine charred and seeded jalapeños, mayonnaise, sour cream, garlic, lime juice and zest, and salt. Blend until smooth. If needed, adjust the consistency with a splash of water or olive oil. Transfer to a squeeze bottle for easy serving.
7. Place the potato taco shells in a stand. Fill each shell with a tablespoon of the browned longganisa, followed by a spoonful of salsa. Drizzle with Jalapeño crema, then top with chopped Romaine lettuce and shredded cheddar cheese.
8. Finish each taco with a fried quail egg, microgreens, and sliced bird’s eye chili (optional, for heat).
9. Plate two tacos per serving. Serve immediately and enjoy the Spud-Taco-Lar experience!