Any celebration involving tacos and margaritas sits pretty high on my list of 'things that I always want to be doing'. I'm telling you, Thanksgiving and Christmas would be that much more awesome if we were to fix up a taco bar and a margarita station, instead of the old potato/vegetable/turkey/gravy spread. My love for tacos and margaritas is so strong, I was almost tempted to run the Fiesta 5k Ole this Saturday, just so I could partake in the tacos and margaritas afterward, but then I came to my senses and remembered that I actually hate running and would just rather eat tacos. So, if you need me on Saturday, I'll be the one disguised as an athlete crashing the 5k after-party, with a baby in tow.
Which brings me to today's recipe. I'd love to tell you that I had this post planned weeks in advance. That I was preparing for this year's celebration, a perfectly planned blog post for Cinco de Mayo! But who are we kidding? I'd just be lying to you all.
Brent, Sebastian and I went out for brunch last Saturday, at an unreasonable hour - 8 am. Who does that? Brunch, that early? Who are we? Anyways, Brent ordered a burrito the size of a small baby, and I ordered the breakfast tacos. They ranked pretty high on my list of favorite tacos, so good, that I was basically thinking about them non-stop all week when I wasn't thinking about quartz countertops and subway tile. This week I decided to make a version of my own, not even realizing that today would be Cinco de Mayo. Real life, I just really wanted to eat tacos all day err day.
The easy part of this recipe was coming up with the taco fillings. Lucky for me, I am a creature of habit, and my breakfast tacos always contain the same ingredients. The hard part was trying to come up with a recipe that replicated the tangy spicy orange sauce that was served on top.
After a few random 'spicy orange sauce tacos' search queries, I found a recipe for Tacolicious' Legendary Orange Sauce online. For those of you who aren't familiar with Tacolicious, it is one of the most incredible little Mexican chains in San Fransisco. There are three locations in San Fran, one in the Mission, one in the Ferry Terminal, and one in North Beach - if you're thinking about stopping by. During my last visit, I must have eaten at Tacolicious a handful of times. I had completely forgotten about their legendary orange sauce until just yesterday when I destroyed my precariously-balanced-kitchen, roasting, frying and blending up the ingredients to make this life-changing sauce.
If you guys can get your hands on some dried chiles de arbol, I highly suggest giving this recipe a go. It makes around two cups of sauce, which means you can put it on everything for roughly two weeks. I chose to incorporate it into my daily post-workout breakfast taco brunch/lunch of Soyrizo, fried potato, scrambled egg, and avocado, and now I am sharing it with you. If you don't have the morning energy to whip up some tacos, I'm sure no one would mind if you chose to add it to your oatmeal.
SOYRIZO, FRIED POTATO AND SCRAMBLED EGG BREAKFAST TACOS WITH TACOLICIOUS' FAMOUS ORANGE SAUCE
orange sauce recipe from
Tacolicious: Festive Recipes for Snacks, Cocktails, and More
makes 2 cups of sauce
recipe makes 6 small tacos (serves 2)
prep time: 20 minutes
cooking time: 30 minutes
Sauce Ingredients
3 Roma tomatoes, halved
1/2 yellow onion, cut into large pieces
2 tbsp canola oil
3 cloves garlic, smashed
1/2 cup dried chiles de arbol, stems removed
1/4 cup apple cider vinegar
1/2 cup water
1 tsp salt
1 cup canola oil
Taco Ingredients
1 tbsp butter
1/2 lb baby potatoes, quartered
1/4 cup Soyrizo
3 eggs, lightly beaten
6 small corn tortillas
1/2 avocado, sliced
Roast the tomatoes and onions using either the grill or oven. If using the grill, heat to 400ºF (high). Place the tomatoes and onions directly onto the grill and cook until charred and juicy, roughly 7 minutes. If you are using the oven, turn on the broiler, place the oven rack in the center, and roast the tomatoes and onions until charred and juicy. Place into a bowl to let cool.
In a frying, heat 2 tbsp of canola oil on medium-high. Add the garlic and cook until brown. Add the dried chilies and fry until slightly charred, approximately 4-5 minutes. Do not let burn. Remove the chillies from the oil and place into a food processor with the apple cider vinegar and water. Let sit until cool.
Add the tomatoes and onions to the chili peppers, along with salt, and puree until smooth. Slowly drizzle in the canola oil. Pour into a container with a tight-fitting lid. The sauce can be stored in the fridge for 2 weeks.
To make the tacos, heat the butter in a frying pan on medium heat. Add the potatoes and fry until crispy. Add the Soyrizo and fry until warm, a few minutes. Scramble in the eggs.
Heat a small frying pan on high. Toast the tortillas for 30 seconds to a minute on each side. Assemble the tacos with a few slices of avocado and a generous drizzle of the orange sauce.
