Tapatio is a staple condiment for us here at TPF. It works well with eggs (any style), a great addition to pinto or re-fried beans and of course with carne asada, pollo asado or fish tacos. Tapatio also adds a nice kick for bloody marys and dirty martinis.
Tapatio is not the only hot sauce we use, but for salsa picante it is delicious!
Huy Fong’s Sriracha Hot Chili Paste
Sriracha “Rooster” Sauce is a favorite with our crew. Sriracha tastes great with fries (regular or sweet potato), soup or broth, and as a dip for grilled meats. Use sparingly at first until you have an idea of the heat intensity that Sriracha has, but once you know, you will find a groove for the flavor and add a spot for Sriracha in your fridge.
Check out your local Vietnamese restaurant and you will usually find Sriracha on the table; one great use of Sriracha is adding it as a spice kick to the broth for Vietnamese Pho Tai.
Sriracha is a product of Huy Fong Foods in Rosemead, CA.
2 Large eggs
1 Tbsp Unsalted butter
2 Fresh corn tortillas
1 Large avocado
1 Cup of pinto beans (or refried)
1 Cup shredded mild cheddar cheese (or cheese of your choice)
1/2 Cup salsa (can also use salsa verde)
Slice avocado in two, remove pit and cut into long slivers and set aside.
Warm beans on low heat in small-medium sauce pan and simmer while preparing eggs. To add an extra kick to the beans, feel free to add a few dashes of hot sauce. Add butter to frying pan with medium-low heat and fry two eggs. While eggs are cooking, shred cheese. When eggs are done, remove from pan and add tortillas to the pan to heat. When tortillas are heated, place on plate, add beans, cheese and eggs on top. Add sliced avocado and salsa.
To add a little more heat, add chipotle sour cream by mixing 1 Tsp adobo sauce and 2 Tbspof sour cream.
