Chipotle Adobo Breakfast Tacos with Quick Guacamole

This fall weather makes me want to knit. What is it about cooler temps that bring out a domestic/crafty side to people? Is it just because cooler weather makes us stay indoors more? If you live in Montana {as we did for three years} you know that isn't necessarily true... but that's besides the point. Give me some needles!! I learned to knit as a kid, but didn't make anything more complicated than a cabled scarf until we moved to Bozeman and I took a class on knitting sweaters. I was hooked! That'd be more funny if I crocheted... but I don't. Moving on. I made quite a few sweaters, all of which are in storage in Montana, but the one I can't stop thinking about is the one I WANT TO BE MAKING RIGHT NOW!

I started a sweater last winter which was, on the scale from "totally within my capabilities" to "absolutely impossible for me" was like an eight. Or "will take much focus, time, and effort" BUT BE TOTALLY WORTH IT! It's a gorgeous fair aisle pattern that I chose to make with superfine, supersoft, beautiful grey and white alpaca wool yarn. It's knit in the round, from the bottom up, and upon beginning to knit I knew this sweater would not be done in time for our move to Asia. The stitches are TINY. Smallest needles I've ever used. I love chunky sweaters, and they're quick to make, but this pattern begged for tiny needles that will result in a gorgeously smooth end product. So I knit. I knit the k2/p2 band around the bottom. I knit up a few inches and began decreases for my waist. I knit the skinniest part for my waist. I knit the increases up my ribcage. All the while, I'm using one color {grey}, and really just trying to bust it out in order to get up to the patterned yolk!

I never made it. The yolk will have to wait another year, and miss an entire winter of being worked on, because it is just not practical to knit OR have a heavy sweater in SE Asia. Booo! I should have shipped it out here, to Portland, since we're here long enough I could probably get a few inches in, but that would have been a big distraction. We're working a lot while we're home {because we have a kitchen, and amenities, and access to really great internet, and closer time-zones!}, and I know that if I have a knitting project handy that I'll have a monumentally difficult time ignoring it. I'm embarrassed to admit how many days this winter I shirked my work duties {or rushed through them} so I could sit on the couch in front of our fireplace knitting like a banshee and watching House of Cards. Have we talked about my inherent laziness? It's a real thing, people.

Now that I've re-lived my favorite incomplete sweater, I'm seriously considering starting a chunky {read: QUICK} sweater! But, as we look at the previous paragraph, I know that would not be helpful or advantageous to my work! Ugh. One day I'll learn to do things in moderation. Maybe I can get a job as a professional knitter?? Nah. They have machines to do that {which is too bad, because I would LOVE to crank out sweaters... I'd just have to charge thousands of dollars per item to make it worth my time}. Hmph.

If i can't knit, I may as well turn to one of my other favorite things in life: TACOS. I'm not even kidding you, I think I've had Mexican food for 90% of my meals out since we've been home. I can't stop! With all of our travel around the US in the last month, we've been eating out a lot. Sometimes we'll get Vietnamese {we love it! it's like our new comfort food!}, or Thai, but usually we get Mexican. TACOS FO LIFE! Brooklyn: Tacos. Seattle: Tacos. Portland: Tacos. ALL USA: ALL TACOS. I've gone too far. Just roll with it.

I've made breakfast tostadas before, which are A.W.E.S.O.M.E. These are similar, just in taco form plus guac minus fried egg plus scrambled egg minus bacon plus CHIPOTLE ADOBO. I think they should rename cans of chipotle peppers in adobo sauce "magic bombs" or something like that because there is SO MUCH FLAVOR in one of those cans — which is my secret ingredient to transform any "blah" combo into a "WOAH" combo. If there is one thing I can tell you about this recipe, it is: DO NOT skip the chipotles/adobo sauce! As with most of my recipes, go have fun with this. Throw in some breakfast sausage, bacon, onions, whatever other breakfast favorite you have on hand. Had I salsa on hand, this obviously would have made the cut!

Chipotle Adobo Breakfast Tacos with Quick Guacamole

• Author: by Mary
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 3 1x

Print Recipe

Pin Recipe

---

Ingredients

Units USM Scale 1x2x3x

• 6 small corn tortillas
• 1 tsp olive oil
• 3 large russet potatoes, scrubbed and cubed to ½" cubes
• 2 chipotle peppers in adobo sauce, minced
• 1 Tbsp adobo sauce
• 2 cups red cabbage, shredded
• 2 ripe avocados
• juice of 1 lime
• salt & pepper
• 1 tsp butter
• 6 eggs, whisked together
• 1 cup grated cheddar cheese
• toppings: sliced jalapenos, green onions, cilantro, lime wedges, hot sauce

---

Instructions

1. Preheat the oven to 350 F. Wrap the corn tortillas in foil, sealing, and bake for 20 minutes while preparing the meal.
2. In a large skillet, heat the oil over medium-high heat. Add the cubed potatoes, chipotle peppers, and adobo sauce. Stir together, then let cook a few minutes between each time you stir in order to blacken the edges. After 10 minutes, turn the heat down to medium. In total, you'll need to cook the potatoes 15-20 minutes. Five minutes before the potatoes are done, push them to one side of the pan and add the cabbage into the other half. Stir occasionally until they are softened, and the potatoes are done. Season both with salt & pepper.
3. While the potatoes are cooking, make the guacamole by mashing together the avocados, lime juice, and salt & pepper to taste.
4. When the potatoes are nearly done, heat another small pan over medium-low heat. Melt the butter in the pan, then add the whisked eggs. Pull a rubber spatula in long, slow, pan-width movements to scramble and cook the eggs. Season with salt and pepper, and cook until you reach your desired doneness.
5. When everything is done, take the tortillas out of the oven and assemble tacos with a little bit of everything, plus any garnishes you want.

---