Sometimes you just need to sit back, be willing to show up a little late to class, and chow down on some killer Breakfast Tacos. It all started around noon yesterday when I went to the grocery store to buy 10 pounds of Sweet Potatoes for my Sweet Potato Ale. Mmm.... can't wait. Although I've got to say, peeling and roasting 10 pounds of potatoes is a way bigger hassle than dealing with 2 or 3 Pumpkins.
In any case, the HEB had a deal where if you buy a pack of Bacon you'd get a free pound of Italian Sausage. I had no reason to buy either, but together it all made sense; I'd make delicious pasta with the Italian Sausage and save the Bacon for the next morning when I would put it on a Breakfast Taco. All I needed to do was make some Salsa and Beans first.
Green Avocado Salsa:
1 Poblano Pepper
5 Cloves Garlic
Roast the Tomatillos, Jalapeños, Poblano, Garlic, and Onion for 375 for about an hour (it was covered, so it wasn't really roasted). Then pulverize them with the Avocado, Spices, and Salt in a food processor. Simply incredible.
1 c. Dry Black Beans
0.5 c. Dry Pinto Beans
1 Bunch Cilantro
Salt and Pepper
3.5 c. Water
Rinse and wash the Beans. Then combine everything and let slow cook for about 5 hours in a crock pot. Then mash them Hulk style.
4 Strips of Bacon
Cook the Bacon. Cook the Tortillas (I always buy the pre-made but uncooked Tortillas and then cook them on my stove). Drain most of the Bacon Grease and then scramble the Eggs in whatever remains. Put everything on a Taco and enjoy breakfast for once.