Back in May, I brought you the Scrapple Hoagie to what can best be described as partial acclaim. To be fair, neither Scrapple nor the Hoagie is native culinary terrain. I grew up in the great Southwest–dividing my youth between El Paso, TX and Tempe, AZ–where Mexican food is king. But in the ten years I’ve lived in Philadelphia, the Taco Gap has slammed shut. The Mexican food you can get in this city is as good as can be found anywhere in the United States. It won’t be long before even Joey Vento‘s offering a zesty tomatillo salsa on his cheesesteaks. (The Mexican Torta will eventually eat his lunch. Objectively speaking, it’s a superior sandwich. It’s a hard-working sandwich. It has dreams, but it never forgets where it comes from.) Anyway, in a relentless pursuit of everything fusion and maybe a little…healing, I present the Scrapple Taco:
What you’ll need:
- A pound of Scrapple
- An onion
- A lime
- Some tortillas (I used flour, but corn will work just as well)
- A bottle of hot sauce of your choice
I cubed the Scrapple, but given it’s steady degradation once on the fire, you may as well just mash it into the pan.
You don’t need any oil since the Scrapple will render enough fat to take care of all that. Keep a lazy eye on it, but basically, you want your Scrapple to brown and evaporate most of the liquid. I scraped the pan occasionally. It took about twenty minutes to cook a pound of Scrapple down to this fistfull of chips. Delicious delicious chips:
In the meantime, slice your lime, dice your onion and chop your cilantro. All are essential to a fine taco unless you’re part of that small and unfortunate tribe of folks who taste cilantro as soap.
Set aside the Scrapple chips and keep the heat on the pan. In the residual fat, you’re going to want to lightly saute your tortillas (whether corn or flour). I cook them until they just start to bubble. They need to retain their softness so they can be folded, but a little browning really brings out the flavor and adds a little crispiness to the final product.
Assemble your tacos and season with lime juice and salsa to taste:
These were seriously delicious, and I think Scrapple presents some great opportunities for more subtle seasoning. Before cooking, while the Scrapple is still soft, you could easily mix in additional ingredients like seasonings, jalapenos, or even cheese. Incidentally, I had originally intended to include Queso Fresco on these, but my local supplier was depleted. That mild Mexican cheese would make these even better.
As a first step in the Pennsylvania Dutch-Mexican fusion movement, this isn’t bad. Could the Soft-Pretzel Sopaipilla be next?