Yam, Mushroom and Eggs Tacos

When it 59 and rainy in the end of July, what on earth are you supposed to cook?

I don’t know about the rest of you in Seattle (for readers out of Seattle, I assume you’re subsisting on shaved ice in this heat wave) but my cooking has been having a bit of an identity crisis. Food should be light, spicy and grilled in the summer, but if it’s overcast or drizzling you want something warm, starchy and roasted.

Luckily, this dish was the perfect remedy for my culinary schizophrenia.

The answer is a dish that walks the line between comfort and The yams form the backbone of the dish with their earthy and vaguely sweet flavor, and the seared mushrooms are lightly crisped on the outside but rich in flavor. On the flip side, the eggs are light and fluffy and the taquera sauce adds that summer spice. A dash of salty cotija completes the profile of this dish.

I forgot to grab it, but a sprinkle of cilantro would be a welcomed addition as well. Either way, these tacos are perfect for our dysfunctional weather!

Yam, Mushroom and Egg Tacos

  • 3 tablespoons olive oil
  • 1/3 cup yam, diced
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 2 tablespoons cumin
  • 4 crimini mushrooms, cut into 1/8 inch slices
  • 1/4 cup taquera sauce (chipotle adobo can be used as a substitute)
  • 2 eggs, whisked
  • 3 small corn tortillas
  • 1/4 cup cotija cheese
  • 2-3 lime wedges (optional)

 

  1. Heat the olive oil to medium-high in a large nonstick skillet. Season the yams with the salt, pepper and cumin and add them to the skillet. Continue to cook, tossing intermittently, until crispy on all sides, approximately ten minutes.
  2. Reduce the heat to medium. Add the mushrooms and continue cooking for 4-6 minutes, or until the they begin to get tender.
  3. Reduce the heat to medium-low. Add the taquera sauce and simmer for five minutes. Empty the contents onto a spare plate, but leave the leftover sauce.
  4. Combine the eggs with the sauce remaining in the pan. Lightly scramble and set aside with the other ingredients.
  5. Heat the corn tortillas in a clean skillet until lightly pliable, about 2 minutes. To serve, divide the egg, yam and mushroom into thirds and stuff each tortilla. Top each with cotija and serve with lime wedges.
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