Smoked salmon & egg on homemade tortilla

Prep time-15 minutes

Cook time-23 minutes

Total time-38minutes

Makes 15 tacos

Tortilla ingredients

2 cups masa harina

2 cups hot water

1 teaspoon fine salt

Tortilla press

Plastic wrap

2 tablespoon cookie scoop

Taco ingredients

10 oz. Fiscalini Lionza

1 lb. thick-style smoked salmon

15 medium eggs

1 cup thinly sliced radish

½ cup torn cilantro

2 tablespoons olive oil

1 medium red onion

4 ripe avocados

4 green jalapenos

1 ½ cups sugar

¼ tablespoon salt

2 cups vinegar

2 ½ cups water

4 cloves garlic

1 teaspoon peppercorn

Pickled onion and candied jalapeno preparation

• Make a pickle brine for the red onions by combining 2 cups water, 2 cups vinegar, 1 cup sugar, peppercorn and garlic. Gently mix in a bowl. 
• Slice onions into both thin and thick strips. The thinner they are sliced the brighter in color they will be.  Add to brine solution and cover w/ plastic wrap.  Let sit overnight.
• Combine ¼ teaspoon salt and ½ cup sugar in a bowl and mix w/ a spoon for 1 minute. Slice the jalapenos and add to the bowl.  Pour in ½ cup of water and mix.  Cover w/ plastic wrap and let sit overnight.

Taco preparation

• In a large bowl mix salt and masa harina. Slowly fold in hot water and finish by mixing by hand until dough forms a ball and is firm. 
• Cover w/ plastic and let rest on the counter for 10 minutes.
• Prepare your tortilla press by covering the inside w/ wax paper so it does not stick.
• Scoop a ball of dough onto wax paper and press into a 5 in round tortilla.
• Heat tortilla on a hot skillet for approximately 1 minute on each side until lightly browned.
• For a slightly burnt tortilla place it over the stove flame until charred. Repeat on each side.
• Heat olive oil in a fry pan and cook egg sunny side up.
• Top your tortilla w/ smoked salmon, fried egg, pickled onions, avocado slices, candied jalapenos, radish, cilantro and Fiscalini Lionza cheese.