Casa de Ogle Breakfast Tacos!

This is a special treat around Casa de Ogle. I mean it's when I know the kids are coming over or it's a holiday and everyone is at our house for a late breakfast, this is a go to!  I grew up in east Tennessee and the entire time I was a kid through my teenage years had never eaten or seen a tortilla!  Can you believe that!  I had never had my taste buds tantalized by the spicy loveliness of Mexican food!  In other words I was a deprived child!  Not really but I have since come to the conclusion, how did I survive without the tortilla?  After I moved to Texas I had my first Mexican meal and picked up that strange, warm flat bread like thingy, and now I'm hooked, literally you will never open my fridge and not see tortillas.  You can put anything in a tortilla, chicken... check, beef.... check, cheese... check, slice of ham with mustard or just a little hot sauce folded up whatever it is, it's better in a tortilla!  In this recipe which will be posted in the recipe section, we will be filling that south of the border gift to the gods with spicy chorizo, eggs and an onion, potato, jalapeno and garlic hash.  I know, your mouth is getting ahead of your brain, which happens to me often, just ask my family and some coworkers.  But eventually it catches up and starts to make sense!  In this case you will experience bold flavors and just a little spicy heat wrapped in the ever so lovely... tortilla.  Ladies and gents I give you Casa de Ogle's chorizo, egg and potato hash breakfast tacos!

 



 And to keep this educational, a little history behind this flat bread staple...
A tortilla (or flour tortilla to differentiate it from other uses of the word "tortilla") is a type of thin flatbread made from finely ground wheat flour. Originally derived from the corn tortilla (tortilla in Spanish means "small torta", or "small cake"), a bread of maize which predates the arrival of Europeans to the Americas, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain while this region was the colony of  New Spain. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas.
Flatbread tortillas have been eaten for thousands of years in north, northwest and northeast Mexico, where they are a staple, as well as many southwestern US Native American tribes. More recently, other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia.
Tortillas are commonly prepared with meat to make dishes such as tacos, burritos (a dish originating in northern Mexico), and enchiladas. Tortillas are also used to make baleadas, a typical dish from Honduras.