While I was savoring every bite of these kimchi egg tacos, I couldn’t help but think of one of my most trustworthy mantras, it doesn’t have to be difficult to be good. A few quality ingredients and five minutes are all it takes sometimes.
I always keep a pack of corn tortillas in the freezer, and have
learned over the years that it pays to take the time to throw a wax paper
divider or two between them so you don’t have to defrost the whole pack when
you only want a couple.
Reheat the defrosted tortillas in the toaster oven at 300,
or in a dry pan over a low flame on the stove.
When they’re soft, warm, and pliable, top them with a fried
egg, salt, a pile of kimchi, and a squirt of Sriracha. A few chopped scallions
or sliced avocado are nice too if you have them around.
So perfect…any time of day or night!
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