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Grondel Tacos

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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.



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.


Add some chunks of fresh avocado and cilantro. Sprinkle some garlic salt and/or black pepper on top. The traditional method is for one researcher to prepare a round of tacos for everyone in the lab, handing off the knife and spatula and enjoying the fruits of his or her labor while the next researcher prepares the second round, and so on.