Purslane Egg Tacos Tacos De Verdolagas Y Huevos Food

HUEVOS CON VERDOLAGAS -- SCRAMBLED EGGS WITH PURSLANE

Steps:

• Heat oil on medium high heat in a medium-sized skillet.
• Add onion and purslane and sauté for several minutes until onions begin to soften and purslane wilts slightly.
• Add in eggs and stir gently to keep from sticking as with scrambled eggs.
• Continue cooking until egg curds are firm.
• Season with salt, to taste.
• Serve hot with a salsa of your choice and a side of warm corn tortillas.

PURSLANE & EGG TACOS - TACOS DE VERDOLAGAS Y HUEVOS

Steps:

• Beat eggs with whisk or fork; season with salt and pepper and set to the side.
• Heat large skillet on medium-high heat; add oil.
• Sauté onion for 1 to 2 minutes until it starts to become translucent.
• Add purslane; stir to cook for another 2 minutes.
• Add diced tomato, chile and garlic; sauté about 1 minute to reduce the juice from the fresh tomato.
• Using a spatula, push the purslane mixture to the sides to make a space to scramble the eggs.
• Scramble the eggs for another few minutes; mix the eggs and purslane together. Season with salt and pepper.
• Serve warm with corn tortillas and topped with queso fresco and salsa (preferably salsa verde).

PURSLANE AND AVOCADO TACOS WITH PICO DE GALLO

Steps:

• Make Pico de Gallo:
• Combine tomatoes, onion, lime juice, chile, and cilantro in a bowl and season with salt and pepper. Let it stand while assembling the tacos.
• Cook garlic in oil in a 12-inch heavy skillet over medium heat, stirring, until pale golden. Add purslane with salt to taste and cook, stirring, until wilted and tender, about 3 minutes. Transfer to a sieve set over a bowl and let it drain.
• Have a folded kitchen towel ready for the tortillas. Heat a 10-inch cast-iron skillet over medium heat until hot, then heat a tortilla, keeping the others covered, flipping it occasionally with tongs, until it puffs slightly and gets brown in spots, 1 to 1 1/2 minutes. Transfer tortilla, as toasted, to towel, enclosing it, and repeat with remaining tortillas. Keep them warm in towel.
• Quarter avocados lengthwise and remove pit, then peel. Cut each section into thin slices (lengthwise or crosswise, it doesn't matter) and season with salt.
• Assemble tacos by spooning some purslane into a folded taco and topping it with avocado slices, cotija cheese, cilantro sprigs, and pico de gallo. Serve with lime wedges.