Grondel Tacos
The original, celebrated crispy taco. The classic Grondel saturday is
to follow up a nice long all-morning bike ride with three or four of
these and a can of Caguama "turtle beer," which, in the Mission, is
both cheaper and more delicious than domestic varieties.
The core ingredient of Grondel Tacos is Grondel Chili. Plaintext version.
Ingredients:
- Grondel Chili, 1/4 to 1/3 cup per taco
- small (~5 inch diameter) corn tortillas
- Monterey Jack, pepper Jack or cheddar cheese
- fresh avocado
- fresh cilantro
- eggs, about 1/2 to 2/3 egg per taco
- garlic salt
- olive oil or butter for frying
Preparation
If you are reheating leftover Grondel Chili (i.e. it's not fresh from the pot), then warm up as much as you'll need in the microwave or in a saucepan first.
Scramble the eggs first.
In a frying pan over medium heat, add 1/2 tsp olive oil or butter and as many tortillas as you can fit in your pan. Fry until the bottom-side bubbles get quite brown. Reduce heat to low; flip tortillas, adding a spot more oil or butter to prevent burning. Atop the cooked (new top) side of the tortilla, add a big block of cheese, centered in the tortilla. We use a 5-8mm thick slab, cut in the short direction from a supermarket "family size" huge cheese block, or possibly thinner slabs to mix cheeses. Add scrambled eggs on top of the cheese. Add 1/4 to 1/3 cup of Grondel Chili on top. If your frying pan has a cover, cover it and let the taco cook on low heat for 2-4 minutes. The sole criterion is that the cheese be well melted -- once the cheese is melted, it's ready to eat.