I think the best way to do this is to stack a sunny-side-up fried egg on the rice.  Then you can manage the warm yolk as it mixes with the rice and meat.  You'll notice something missing in this recipe - the beef tapas.  I use day old carne asada.  In fact, tapsilog is the perfect way to use up highly seasoned meat left over from a day of grilling.  Fajitas, carne asada, kebabs - they all work wonders.  Not to mention it makes for a fantastic breakfast.  I might eventually figure out how to make beef tapas, but this is such a great compliment to an afternoon lunch of carne asada, it really seems like a waste.

Tapsilog

Garlic Rice:

1 1/2 cups cooked rice, preferably cooked the night before

2 Tbsp olive oil

2 cloves garlic, minced

1/4 medium onion, minced

Salt & pepper

1 Tbsp soy sauce

Directions

1. Sauté the garlic and onion in the oil over medium heat until the onion becomes translucent, usually a couple minutes.


2. Add the rice and mix well, breaking down any clumps.


3. Add the soy sauce, mix well, remove from heat.

Tapsilog:

Fry an egg whatever style you like.  Make sure to use black pepper to season the egg.

Make a mound of rice by packing a bowl then inverting the bowl onto a plate.  Put the egg on top of the mound.  Add the meat.

Other Tapsilog blogs:

http://80breakfasts.blogspot.com/2007/06/sunday-brunch-meme-tapsilog.html

http://pinoyfoodblog.com/restaurant-and-eating-places/tapsilog-from-rodics-diner/

photo by cfarivar

"Well if I owned the taco truck…"

Fajitas must have a common history with brisket - a not so fantastic cut of meat is prepared in a way that makes it edible, and when done well, coveted.  Trouble is, when you live in a sea of tacos, fajitas can get a little overworked.  Everyone sells them.  Within a 1/2 mile radius of my house I can get tacos from at least 20 different sources: from trailers to restaurants to Taco Bell.

They're so common that I think they tend to be reserved for large parties.  Fajitas really are a great way to feed a bunch of hungry folks and far better than burgers.  Large groups means leftovers.  In addition to using up the leftovers, its nice to have a fajita taco that doesn't feel like bologna and white bread - this is it.

This is another take on fajitas - one that stands on its own.  There's no reason you can't stick with the same sides, but these work pretty well as just tacos and no trimming.  These would make a great truck taco, but I can't say I have ever seen one.

Fajitas de Arbol

2 Tbsp oil

1 red onion

4 chilies de Arbol

1/2 cup peanuts

6 roasted green new mexican chili pepper, cut into strips.

1/2 tsp cumin

full steak of fajitas, completely prepared and cooked

Salt and pepper to taste

Directions

1. Heat the oil in a cast iron skillet


2. Cook the onion, peanuts, chilies de Arbol and cumin until the onion is translucent.


3. Add the chilis and cook for 1 minute.


4. Add the fajitas and cook until heated through.


5. Salt and pepper to taste.


6. Serve in soft corn tortillas, and only the serious keep the chilis.

photo by papalars

The taco truck is a standard in my part of the world.  They get in the way during your commute, pull over at entirely random times and make a huge proportion of the working world momentarily relieved with their appearance.  The ice cream truck for adults.  No telling if it’s a local thing, but the taco trucks in my neighborhood use very large blue ceiling vents in a loud call to action.  Their appearance varies, but their menus rarely does.

The two big tacos, so to speak, are carne asada and beef fajita.  Honestly, I am still trying to get carne asada down the way I like it.  Fajitas are pretty simple, so they're a good place to start.

I think fajitas  are best served with lots of condiments - the more the better.  Cheese and salsa are must haves, pico de gallo and avocado  are nearly mandatory.  From there you can include fresh and roasted peppers, sour cream, lettuce or cabbage, pretty much anything you can imagine on a taco.

The key to cooking fajitas is a really hot grill.  I only cook them on a hot charcoal grill, and usually cook about half of this recipe.  I love cooking with Texas Port, so if I cook fajitas I will most likely serve them with braised cabbage.

Fajitas

1 skirt steak.   Usually between 1-2 pounds

1/2 cup soy sauce

1/2 cup Texas port wine

2 cloves garlic, minced

1/4 cup brown sugar

1/2 tsp red chili

2 in grated ginger

Juice from 2 lemons

Directions

1. Combine entire marinade until fully blended.


2. Cover beef and marinate overnight.


3. Grill on a very hot grill until cooked through, usually about 10 minutes.


4. Serve with warm tortillas, cheese, avocado,  fresh peppers and salsa

photo by LU5H.bunny

When I started this blog, one of my friend's first reactions was "hot dogs!"  I get it - hot dogs are America's street food.  Hot dog vendors crowd the streets of New York and are littered around drinking districts in every large city.  Hot dogs are a part of every decent American baseball game.  Thing is, they taste like bologna, and I really don't like bologna.  There, I said it, I don't like hot dogs.  I get it that you can cover your dog in enough brown mustard to make it entertaining, but I just never found a friend in a bland sausage, white bread and mustard.  Then there's the whole Upton Sinclair problem; I think I'll just stick with empanadas, thank you. 

Here's how I got over it - fresh, smoked dogs.  Once I found fresh smoked hot dogs at my local farmer's market, things started to change between me and America's street food.  A local vendor has figured out that vertical integration goes a long way towards getting customers what they really want, and not just a great steak.  Grill them on a charcoal grill and they are actually quite good.  Tasty even.  The key was an excellent quality of meat and someone that could tell me exactly how they were made.

Although you can get them everywhere, covering hot dogs in chili really came from Texas & Mexico.  Chili takes these over the top.  There is just no way I would use chili from the can.  I realize this is a huge commitment for a chili dog, but you'll just have to try it and find out...

Chili Dogs

Good smoked beef hotdogs

Shiner Bock Chili 

Red onions, diced

Cheese

Directions

1. Grill the dogs over a charcoal grill with lump hardwood charcoal.
   


2. Drop them into a warm bun.
   


3. Cover the chili with onions and cheese (you can also add jalapenos)


4. Serve and eat immediately.

photo by _-ellie-_

I have been either skiing or snowboarding nearly my whole life. Quite a feat for someone that lives, and has lived, in Texas nearly the entire time.  I once got in 35 boarding days in a year, and yes, I had a job.  When you plot your path to snow in Texas, the shortest trip is always New Mexico (if you're driving).  I've skied or boarded nearly every resort in New Mexico.  While the lodges in New Mexico don't serve good chili, they serve a hot, tasty frito pie.  There are plenty of good reasons to eat frito pie, but taking a break from snowboarding is perhaps the best.

If you want to take your chili and drop it in the bag, I absolutely recommending using the real deal - fritos.  Since I don't have to do that, I use a regular tortilla chip, preferably not one of those super thin restaurant grade chips.  To make this recipe really work you need the thick tortilla chips that have a little weight to them.  Doctor this up as much as you want - its hard to go wrong. 

Frito Pie

Tortillachips

Shiner Bock Chili

Red onions, diced

Cheese

Directions

1. Cover a small bowl with cracked tortilla chips.


2. Cover the chips with the chili.


3. Cover the chili with onions and cheese (you can also add avocados and jalapenos)


4. Serve and eat immediately.