Dinner tonight was to be two recipes: Deb Perelman's Egg, Potato & Chorizo Tacos with Queso Fresco, and Madhur Jaffrey's Stir-Fried "Foreign Vegetable," i.e. Watercress. First task was to start the potatoes cooking while I prepped most of the other ingredients (a minor affair). Then the potatoes were fried with chorizo and onion while I washed up the day's dishes and set queso fresco, chopped raw onion and hot sauce on the table. In the last 5 minutes, I scrambled the eggs into the potato mixture, quickly stir-fried the watercress, and heated 8 corn tortillas, one by one, on a hot frying pan. Serve. Easy-peasy. The tacos were amazing, the watercress less so. It looked so wilted in the pan!-- but I found the stems were still tough while eating. There was way too much salt and sesame oil for the amount of watercress I ended up with, too. On the other hand, I ate two tacos, holding myself back from a third that I greatly desired, and then continued to think of them all evening in a rather obsessive fashion. For a simple meal, the tacos really seized my imagination. Make them, they are easy and worth it. As for the watercress, you might do just as well feeding it to your cat.
The author is a waitress, home cook, and foodie who has trouble sticking to a subject. She currently resides and works in the Maryland suburbs of D.C..