Sweet Potato Breakfast Tacos
We’re getting the adventures started early this season!
You know I have a fascination with food trucks and trailers. There’s something about the entrepreneurship behind them, the ingenuity in their design, the fact that you can DRIVE them, and the hot and sweaty working conditions that just drive me WILD. Usually the food’s pretty good, too; some better than others, of course. The Peached Tortilla is one of my faves.
Eric Silverstein used to be a lawyer. Then he realized he didn’t like being a lawyer. Oh, to be a restauranteur! Oh, but he knew from experience that most restaurants shut down within the first year of opening, leaving behind destitution and bankruptcy. Oh, to be a food truck-ateur! Therein lie the answer.
He poked around and did some research on a few places and finally settled on Austin, due to our city’s loving embrace of food trucks and the warm weather. Super-cold places are not so great for food trucks because there’s no climate control inside em and your fingers don’t move well and you might either cut one off or get frostbite. Either way, one less finger. Like most people without Body Integrity Identity Disorder, Eric wanted to keep all his appendages.
Eric grew up in Tokyo, Japan and Atlanta, Georgia and his exposure to those very different cuisines inspired him to create an incredibly innovative menu featuring things like brisket, braised pork belly, and fried catfish mixed around in unexpected ways with other things like sweet potatoes, bacon jam, tortillas, Hawaiian rolls, pickled daikon, barbecue sauce, and basil aioli.
Sound crazy?
That’s ’cause it is.
Crazy Good, I mean.
So here I am goofing around in his food truck, “helping” him make a Sweet Potato Hash Breakfast Taco that I eat all of at the end and don’t offer to share with anyone because I am a jerk like that and the taco was delicious.
For more information on their menu and the answer to the question: Where in the Hell is the Peached Tortilla truck right now??? check out their website at ThePeachedTortilla.com
(For more breakfast taco recipes, check out The Breakfast Taco Book!)
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Normally, I’d have waited and watched this while eating lunch, but I correctly guessed that this would be a field trip episode so I watched it last night as soon as you announced it. Since there’s no recipe, I’m going to praise what I consider the star of the show (no offense meant, Hilah or P. Tortilla): Chris’s direction, editing and camera work. But I think you probably need to be a film geek to really appreciate what he did on this episode and this being a food blog, I’ll save my blitherings and questions for a more appropriate forum and just say: Chris, way to go, dude!
Thank you, Randy!
Chris doesn’t get near enough credit for the skill he brings to the videos. Probably because I’m too busy hogging up the spotlight. 😉
Hope you try to make this anyway, even if it’s not exactly a recipe post!
Thanks, Randy! That means a lot. This one was tough because the ONLY color inside the trailer was blue and the space was really tight.
I love discussing this stuff which probably bores everybody, so I think you know where the “more appropriate” but sadly neglected forum is!
Oh yeah, the director/producer/technical staff rocked this show!
Definitely one I’ll try to cook. What Randy said re the food and the video. Great job as always. I’ll add that I thought the audio was great, too.
The recipe should be easy to figure out from the video. (Did you leave it out of the blog for Eric’s proprietary reasons? Still a lawyer-head?) No problem. Proportions don’t really matter; they’re a matter of personal preference. Same thing with how softened and how browned you’d like the vegetables. I’m guessing the sweet potatoes were raw. As small as they were minced, they’d cook up fairly fast on a hot griddle.
I like how Eric saves time and space by using a salt/pepper mix for seasoning. The only thing that keeps the back of my head itching is his statement that he’s never tasted one of his truck’s Sweet Potato Hash Breakfast Tacos. Huh? A cook or chef always should know how her/his food tastes. I thought that was Rule #1.
Thanks, GSF!
Eric didn’t say we couldn’t post the recipe, but like you said it would be easy to make from watching the video. I just didn’t feel comfortable posting it, I guess, so I didn’t even ask.
He was kidding, though, of course, about never having tried his own food! He sure does have a poker face when he’s joking around.
These look effing amazing! If I had poblanos, I’d be making them for dinner tonight. But they’ll be coming up in the rotation soon!
I’m putting them in my breakfast rotation, too! Or supper!
Great recipe, as always! I would like to share a similar recipe from a cookbook that I fell in love with over ten years ago called The Well-Filled Tortilla. Fry up some diced sweet potatoes in olive oil. When they are about halfway done add diced fresh chiles (poblano or anaheims would be good) into the frying pan. When the sweet potatoes are soft add 8 oz of cream cheese and let it cook for an additional 2 minutes so the cream cheese has melted throughout the sweetpotato/chilies. Use this as a filling for a taco or burrito. Yum! This book has the greatest combinations for other fillings! Here’s a teaser…fried potatoes and crumbled blue cheese for another tasty filling!
Hi Marie!
That sounds so good! Thanks for sharing.
-hilah
Great episode. But I think I caught him looking at your boobs at 2:27.