Smoky Yukon Potato Hash with Pasilla Chile Rajas

Name: Smoky Yukon Potato Hash with Pasilla Chile Rajas
Yield: makes 6 tacos
Ingredients: 2 dried pasilla chiles, stemmed, seeded, dry-roasted, and rehydrated (page 152); 1 dried guajillo chile, stemmed, seeded, dry-roasted, and rehydrated (page 152); 2 tablespoons vegetable oil; 1 small white onion, cut into 1/4-inch dice; 7 cups water; 3 tablespoons kosher salt; 1 pound small Yukon gold potatoes, cut into 1/4-inch dice (with skin); 10 cloves garlic, dry-roasted (page 158); 1 teaspoon chipotle puree (page 153); 1/2 teaspoon freshly ground black pepper; 1/4 teaspoon cumin seed, toasted and ground (page 164); 6 (5 1/2-inch) crispy yellow corn tortilla shells (page 17); Garnish: Bacon bits or toasted pine nuts (page 164)

January 26, 2012

Tacos are served at all the Mexican markets for workers and shoppers who want a quick bite, including breakfast, as the markets usually open at sunrise. In the Southwest, small restaurants offer whole menus of breakfast tacos (my favorite, Taco Taco, in San Antonio, Texas, offers fifteen morning choices). And breakfast tacos and burritos have become an increasing familiar option along with bagels and pastries at most major airports in the United States and at the drive-throughs of many national fast-food chains. Not only are these vegetarian tacos a fiery morning wake-up, they’re good anytime as part of a larger meal, particularly alongside grilled or roasted meats or fish.

Recipe notes

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