THEHOMESI

CKTEXAN
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FAMI
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YTABLE

POTATO CHOR IZO

BREAKFAST TACOS
BREAKFAST TACOS ARE A TEXAS TRADITION,

and in the morning you find them all over

the state, at taco stands, gas stations, small town cafs, and even in peoples homes.
While just about any filling can be used in a breakfast taco, one of my favorites is
the combination of chorizo and potatoes. The spicy chorizo wakes you right up, and
contrasts nicely with the hearty potatoes. When you scramble in some eggs and fold
it all into a warm flour tortilla, such as Buttermilk Bacon-Fat Flour Tortillas (page 26)
or Sweet Potato and Chipotle Tortillas (page 28), you have a breakfast that will keep
you well filled until the next time you decide to eat. MAKES 8 TACOS; SERVES 4

In a pot, cover the potato with water. Bring to a boil, turn the heat to low, and
simmer until the potato cubes are just beginning to soften but are still firm,
3 minutes. (Be sure not to overcook.) Drain and season with the salt and black
pepper.

1 large (12-ounce) russet

potato, peeled and cut into
-inch cubes

Heat the oil in a skillet over medium-low heat. Add the chorizo, breaking it up
into smaller pieces. Cook, occasionally stirring, until brown, about 5 minutes.
With a slotted spoon, transfer the chorizo into a bowl.

teaspoon black pepper, plus

more as needed

Leaving the skillet on the heat, add the potatoes and cook until the potatoes are
tender with the edges beginning to crisp, 7 to 10 minutes, stirring occasionally.
Meanwhile, beat the eggs with the water. When the potato is cooked, return the
chorizo to the skillet and stir until well combined. Pour in the eggs and cook until
the eggs are scrambled to your preference (I like mine well done, so I cook them
for about 3 minutes), gently stirring two or three times. Add salt and black pepper to taste.
Divide the chorizo, potato, and egg mixture among the tortillas. Top each with
shredded cheese, cilantro, and salsa and serve.

teaspoon kosher salt, plus

more as needed

1 tablespoon vegetable oil

cup (4 ounces) Mole Chorizo
(page 164), or other Mexican
chorizo, removed from its
casing and crumbled
4 eggs
1 tablespoon water, at room
temperature
8 Buttermilk Bacon-Fat
Tortillas (page 26), Sweet
Potato and Chipotle Tortillas
(page 28), or other flour
tortillas, warmed
Shredded cheddar cheese, for
serving
Chopped fresh cilantro, for
serving
Old-Fashioned Texas Hot
Sauce (page 241), TomatilloChipotle Salsa (page 242), or
other salsa, for serving

Breakfasts and Breads

25

POTATO CHOR IZO

BREAKFAST TACOS
BREAKFAST TACOS ARE A TEXAS TRADITION,

and in the morning you find them all over

the state, at taco stands, gas stations, small town cafs, and even in peoples homes.
While just about any filling can be used in a breakfast taco, one of my favorites is
the combination of chorizo and potatoes. The spicy chorizo wakes you right up, and
contrasts nicely with the hearty potatoes. When you scramble in some eggs and fold
it all into a warm flour tortilla, such as Buttermilk Bacon-Fat Flour Tortillas (page 26)
or Sweet Potato and Chipotle Tortillas (page 28), you have a breakfast that will keep
you well filled until the next time you decide to eat. MAKES 8 TACOS; SERVES 4

In a pot, cover the potato with water. Bring to a boil, turn the heat to low, and
simmer until the potato cubes are just beginning to soften but are still firm,
3 minutes. (Be sure not to overcook.) Drain and season with the salt and black
pepper.

1 large (12-ounce) russet

potato, peeled and cut into
-inch cubes

Heat the oil in a skillet over medium-low heat. Add the chorizo, breaking it up
into smaller pieces. Cook, occasionally stirring, until brown, about 5 minutes.
With a slotted spoon, transfer the chorizo into a bowl.

teaspoon black pepper, plus

more as needed

Leaving the skillet on the heat, add the potatoes and cook until the potatoes are
tender with the edges beginning to crisp, 7 to 10 minutes, stirring occasionally.
Meanwhile, beat the eggs with the water. When the potato is cooked, return the
chorizo to the skillet and stir until well combined. Pour in the eggs and cook until
the eggs are scrambled to your preference (I like mine well done, so I cook them
for about 3 minutes), gently stirring two or three times. Add salt and black pepper to taste.
Divide the chorizo, potato, and egg mixture among the tortillas. Top each with
shredded cheese, cilantro, and salsa and serve.

teaspoon kosher salt, plus

more as needed

1 tablespoon vegetable oil

cup (4 ounces) Mole Chorizo
(page 164), or other Mexican
chorizo, removed from its
casing and crumbled
4 eggs
1 tablespoon water, at room
temperature
8 Buttermilk Bacon-Fat
Tortillas (page 26), Sweet
Potato and Chipotle Tortillas
(page 28), or other flour
tortillas, warmed
Shredded cheddar cheese, for
serving
Chopped fresh cilantro, for
serving
Old-Fashioned Texas Hot
Sauce (page 241), TomatilloChipotle Salsa (page 242), or
other salsa, for serving

Breakfasts and Breads

25

FR I TO SALAD
AT LEAST ONCE A WEEK

at my house, we ate a dish that my mom called bean salad

when I was growing up. It was beans, lettuce, tomatoes, and cheese tossed with a red
wine vinaigrette and served on Fritos or tortilla chips. I hated it.
Now, Im not sure why I had such a strong dislike for this satisfying dish, as it was
comprised of many of my favorite elements, including beans, cheese, and chips. On
paper, it sounds like something every kid can get behind. I reckon it was the salad
element that made me think it was worse than it was, but as I got older and started
making it myself, I realized what a fine light supper it was.
Most recipes for this salad call for bottled salad dressing, though its far easier and
tastier to make one from scratch. This makes for a good, weeknight supper, though it
also travels well, too. Just be sure if youre taking it to a potluck to add the chips and
dressing right before serving, otherwise theyll get soggy. SERVES 4 TO 6

To make the dressing, whisk together the vinegar, lime juice, olive oil, garlic,
cilantro, and chili powder until well combined. Add salt to taste.
To assemble the salad, toss together the greens, tomatoes, jalapeos, bell pepper, cilantro, beans, and Cotija cheese. If serving immediately, add the chips and
dressing. If serving later, toss with the chips and dressing when ready to serve.

DRESSING

cup red wine vinegar

1 tablespoon fresh lime juice
cup extravirgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped
fresh cilantro
2 teaspoons chili powder
Salt
SALAD

4 cups mixed greens

2 cups grape tomatoes,
quartered
2 jalapeos, stemmed, seeded,
and diced
1 green bell pepper, stemmed,
seeded, and diced
cup chopped fresh cilantro
2 cups Ranch-Style Beans
(page 108) or other cooked
pinto beans, rinsed and
drained
cup (2 ounces) Cotija or feta
cheese, crumbled
2 cups Fritos or other thick
corn tortilla chips

SALADS AND SIDES

85

FR I TO SALAD
AT LEAST ONCE A WEEK

at my house, we ate a dish that my mom called bean salad

when I was growing up. It was beans, lettuce, tomatoes, and cheese tossed with a red
wine vinaigrette and served on Fritos or tortilla chips. I hated it.
Now, Im not sure why I had such a strong dislike for this satisfying dish, as it was
comprised of many of my favorite elements, including beans, cheese, and chips. On
paper, it sounds like something every kid can get behind. I reckon it was the salad
element that made me think it was worse than it was, but as I got older and started
making it myself, I realized what a fine light supper it was.
Most recipes for this salad call for bottled salad dressing, though its far easier and
tastier to make one from scratch. This makes for a good, weeknight supper, though it
also travels well, too. Just be sure if youre taking it to a potluck to add the chips and
dressing right before serving, otherwise theyll get soggy. SERVES 4 TO 6

To make the dressing, whisk together the vinegar, lime juice, olive oil, garlic,
cilantro, and chili powder until well combined. Add salt to taste.
To assemble the salad, toss together the greens, tomatoes, jalapeos, bell pepper, cilantro, beans, and Cotija cheese. If serving immediately, add the chips and
dressing. If serving later, toss with the chips and dressing when ready to serve.

DRESSING

cup red wine vinegar

1 tablespoon fresh lime juice
cup extravirgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped
fresh cilantro
2 teaspoons chili powder
Salt
SALAD

4 cups mixed greens

2 cups grape tomatoes,
quartered
2 jalapeos, stemmed, seeded,
and diced
1 green bell pepper, stemmed,
seeded, and diced
cup chopped fresh cilantro
2 cups Ranch-Style Beans
(page 108) or other cooked
pinto beans, rinsed and
drained
cup (2 ounces) Cotija or feta
cheese, crumbled
2 cups Fritos or other thick
corn tortilla chips

SALADS AND SIDES

85

MEX ICAN CHOCOLAT E CAKE

THIS CAKE IS MY TWIST

on the classic German chocolate cake, which isnt actually

German. Nope, its rumored to hail from East Texas and was known as such because
of the brand of chocolate used, not the country of origin.
For my Mexican chocolate cake, I took my familys German chocolate cake recipe
and then added lots of cinnamon and vanilla with a pinch of cayenne, too. The cake
itself is tender and sweet, but its the frosting that takes this cake over the top. The
frosting is made with pecans, cream, and coconut, and as it cools, it becomes a little
crisp and tastes like Mexican coconut candy. SERVES 16

Preheat the oven to 300F. Lightly grease and flour a 10-cup tube pan.

CAKE

3 cups all-purpose flour

2 teaspoons ground cinnamon
1 teaspoon kosher salt
teaspoon baking soda
Pinch of cayenne (optional)
2 cups granulated sugar
1 cup (2 sticks) unsalted
butter, at room temperature
1 cup buttermilk, at room
temperature
4 eggs, at room temperature,
beaten
2 teaspoons vanilla extract
4 ounces semisweet baking
chocolate (not chocolate
chips), chopped
COCONUT-PECAN
FROSTING

cup unsweetened
coconut flakes
cup chopped pecans
cup ( stick) unsalted
butter
cup whole milk or
half-and-half

To make the cake, whisk together the flour, cinnamon, salt, baking soda, and
cayenne. In a separate bowl, cream together the granulated sugar and butter.
Stir in the buttermilk, eggs, and vanilla. Stir in the flour mixture until well combined.
Put the chocolate in the top of a double boiler and melt over simmering water
while stirring, until the chocolate is melted and smooth. Remove from the heat
and stir the melted chocolate into the batter until well combined. Pour the batter
into the pan.
Bake, uncovered, for 1 hours, or until an inserted knife comes out clean. Allow
the cake to cool for 15 minutes, and then invert the pan onto a platter, sticking a
knife between the cake and the edges of the pan to help remove it, if necessary.
Continue to let it cool to room temperature before frosting, about 1 hour.
To make the frosting, in a dry skillet on low heat, toast the coconut, occasionally
stirring, until lightly colored, about 2 minutes. Transfer the coconut to a bowl and
add the pecans to the skillet. Toast until a little darker in color and fragrant, about
3 to 4 minutes. Transfer the pecans to the same bowl as the coconut.
In a saucepan, combine the butter, milk, brown sugar, and confectioners sugar.
Cook over low heat, occasionally stirring, until the butter is melted and the frosting has thickened, about 5 minutes. Remove from the heat, stir in the vanilla and
salt, then stir in the coconut and pecans. While still warm, spread the frosting on
top of the cooled cake.

cup packed brown sugar

cup confectioners sugar
1 teaspoon vanilla extract
teaspoon kosher salt

216

THE HOMESICK TEXANS FAMILY TABLE

MEX ICAN CHOCOLAT E CAKE

THIS CAKE IS MY TWIST

on the classic German chocolate cake, which isnt actually

German. Nope, its rumored to hail from East Texas and was known as such because
of the brand of chocolate used, not the country of origin.
For my Mexican chocolate cake, I took my familys German chocolate cake recipe
and then added lots of cinnamon and vanilla with a pinch of cayenne, too. The cake
itself is tender and sweet, but its the frosting that takes this cake over the top. The
frosting is made with pecans, cream, and coconut, and as it cools, it becomes a little
crisp and tastes like Mexican coconut candy. SERVES 16

Preheat the oven to 300F. Lightly grease and flour a 10-cup tube pan.

CAKE

3 cups all-purpose flour

2 teaspoons ground cinnamon
1 teaspoon kosher salt
teaspoon baking soda
Pinch of cayenne (optional)
2 cups granulated sugar
1 cup (2 sticks) unsalted
butter, at room temperature
1 cup buttermilk, at room
temperature
4 eggs, at room temperature,
beaten
2 teaspoons vanilla extract
4 ounces semisweet baking
chocolate (not chocolate
chips), chopped
COCONUT-PECAN
FROSTING

cup unsweetened
coconut flakes
cup chopped pecans
cup ( stick) unsalted
butter
cup whole milk or
half-and-half

To make the cake, whisk together the flour, cinnamon, salt, baking soda, and
cayenne. In a separate bowl, cream together the granulated sugar and butter.
Stir in the buttermilk, eggs, and vanilla. Stir in the flour mixture until well combined.
Put the chocolate in the top of a double boiler and melt over simmering water
while stirring, until the chocolate is melted and smooth. Remove from the heat
and stir the melted chocolate into the batter until well combined. Pour the batter
into the pan.
Bake, uncovered, for 1 hours, or until an inserted knife comes out clean. Allow
the cake to cool for 15 minutes, and then invert the pan onto a platter, sticking a
knife between the cake and the edges of the pan to help remove it, if necessary.
Continue to let it cool to room temperature before frosting, about 1 hour.
To make the frosting, in a dry skillet on low heat, toast the coconut, occasionally
stirring, until lightly colored, about 2 minutes. Transfer the coconut to a bowl and
add the pecans to the skillet. Toast until a little darker in color and fragrant, about
3 to 4 minutes. Transfer the pecans to the same bowl as the coconut.
In a saucepan, combine the butter, milk, brown sugar, and confectioners sugar.
Cook over low heat, occasionally stirring, until the butter is melted and the frosting has thickened, about 5 minutes. Remove from the heat, stir in the vanilla and
salt, then stir in the coconut and pecans. While still warm, spread the frosting on
top of the cooled cake.

cup packed brown sugar

cup confectioners sugar
1 teaspoon vanilla extract
teaspoon kosher salt

216

THE HOMESICK TEXANS FAMILY TABLE

Text and photographs copyright 2014 by Lisa Fain

All rights reserved.
Published in the United States by Ten Speed Press, an imprint
of the Crown Publishing Group, a division of Random House
LLC, a Penguin Random House Company, New York.
www.crownpublishing.com
www.tenspeed.com
Ten Speed Press and the Ten Speed Press colophon are
registered trademarks of Random House LLC
Library of Congress Cataloging-in-Publication Data is on file
with the publisher.
Hardcover ISBN: 978-1-60774-504-4
eBook ISBN: 978-1-60774-505-1
Printed in China
Design by Katy Brown
10 9 8 7 6 5 4 3 2 1
First Edition

For my family

THEHOMESI
CKTEXAN
S
FAMI
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YTABLE