Cooking and Baking

I made taco shells out of cheese.

After the folks over at Ideas in Food saw my Tweet about breakfast tacos in Texas...

Hearing @mattyglesias talk about Texas reminded me of something I need to get off my chest: Breakfast tacos are severely overrated.

— J. Kenji López-Alt (@TheFoodLab) April 17, 2013

...they commented that perhaps the shell was the issue. I disagree with them on that point (It's the invariably dry, overcooked eggs that make breakfast tacos so bad in restaurants), but thought it was an awesome idea to make some breakfast tacos using the cheese shell method they highlight on their blog.

The result? SO FREAKING FANTASTIC I HAD TO START A TALK THREAD ABOUT IT.

I made shells out of melted crisped parmesan cheese (like Italian frico, or a tuile), then filled them with soft scrambled eggs mounted with creme fraîche, along with some tomatillo salsa, tiny crispy bits of chorizo, queso cotija, and cilantro.

Check it out here.

Yeah yeah, I know. What is this, a taco for ants? But a damn delicious taco for ants if I do say so myself.

I'm going to be working on the technique/recipe and fine tuning it, but just wanted to share that early photo since I was so happy with the results!


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