Good Morning Mexico

When I was a kid, and remember I am from Brisbane, there was a huge retro insurgence in music where The Doors, Vietnam War references and bad acid ruled my 14 year old take on the world…

One of the most embarrassing things that came out of that period was Jim Morrison’s spoken word record “American Prayer”… it almost gave TISM all the material they need for their first album….

Between all of this was a saccharine sweet take on the horror of war called “Good Morning Vietnam”, one of the most pointless and embarrassing films to ever gain popular release…

Don’t get me wrong, when Robin Williams’s rocks, he rocks, but this film always left me with the taste of bile in my mouth…

So way name a dish after the movie?? Well, I am essentially lazy and it sounded good… so anyway….

GOOD MORNING MEXICO

Breakfast Taco- Pan Fried Eggs on a Flour Tortilla with a Tomato and Jalapeno Sauce and Chorizo Sausage

Ingredients

4 Eggs

4 Old El Paso Soft Flour Tacos

2 Chorizo Sausages Cases Removed

80 g Fetta Cheese

Chopped Parsley for Garnish

Salt and Cracked Black Pepper

3 Tablespoons Vegetable Oil

For the Tomato and Jalapeno Sauce

2 Cloves Roasted Garlic

3 Jalapeño Chilies stemmed and deseeded

1 Tin Whole Peeled Tomatoes

¼ Red Onion

Pinch Fresh Coriander

½ Cup Chicken Stock

½ Teaspoon Cumin Powder

2 Large Pinches Brown Sugar

Pinch of Salt

METHOD

To Make the Tomato and Jalapeno Sauce

1.            Pre Heat Oven to 50 degrees

2.            First we need to roast the garlic. Grab a skillet and heat to high. Place on unpeeled garlic and cook until skin blackens. Remove from heat, peel and reserve

3.            Get out your blender and add garlic, roughly chopped chilies, tomatoes, red onion, coriander and chicken stock.

4.            Blend together until pureed.

5.            Pour mixture through a fine mesh sieve and press through with a spoon or plastic pastry scrapper.

6.            Heat a saucepan to medium heat then and the add sauce so it sizzles. Bring to boil then reduce to simmer

7.            Add cumin, salt and brown sugar, seasoning till flavor is balanced. Cook for 10- 15 min stirring frequently, reserve.

To Finish the Dish

8.            Heat oil in pan over a medium heat and add the skinless Chorizo cooking for about 8- 10 minutes and breaking into clumps. When cooked drain on paper towels and place in oven to keep warm

9.            In the same pan crack 4 eggs and cook slowly for Sunny Side Up. Remove from pan, season and reserve in oven to keep warm.

10.        In a separate pan heat to medium and dry fry tortillas 30 seconds a side until soft

11.        Place the Tortilla on a plate and top with egg. Place one quarter of the Chorizo over the white of the egg and spoon Tomato and Jalapeno Sauce over the top leaving the yolks exposed.

Crumble Feta over the dish and garnish with Parsley.