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EGGS: Hope's Breakfast Tacos




Source of Recipe


Hope Rodriguez, TX Monthly


List of Ingredients




SALSA

2 or 3 jalapeños, stemmed
3 fresh tomatoes or an 8-ounce can whole tomatoes
1 small clove garlic, peeled and mashed
1/2cup finely chopped onion
2 teaspoons canola oil
salt to taste

Roast jalapeños on a griddle or in a heavy skillet over medium heat until blistered on all sides. If using fresh tomatoes, roast them in a heavy skillet until cooked and blistered, 15 to 20 minutes. In a blender pulse jalapeños, tomatoes, and garlic; do not overpurée. Set aside. In a skillet sauté onion in the oil until translucent; add the puréed tomato mixture, and reduce over high heat for about 10 minutes. Add salt. Serve warm.

Recipe



FLOUR TORTILLAS

Follow directions on WHITE WINGS flour tortilla mix for 8 tortillas.

TIPS: Use a lightly oiled heavy skillet or griddle. You don't absolutely have to knead the dough for 5 minutes; 1 minute will do. A tortilla is ready to turn when small bubbles begin to appear on the upper side; turn it twice more, cooking 20 to 30 seconds to a side. Keep the tortillas warm by wrapping them in a clean dish towel in a basket or another container.

EGGS A LA MEXICANA

5 eggs
1 tbsp canola oil
2 tbsp chopped scallions, white and green parts
1 tbsp chopped red bell pepper
2 tbsp chopped tomato
salt and pepper to taste

Scramble eggs in oil over medium heat, adding other ingredients when eggs just start to set.

Additional taco fillings include refried beans, bacon, chunky hashbrown potatoes, and fried chorizo (San Miguel is a good brand of chorizo). Fill each tortilla with the ingredients of your choice. Makes 8 tacos.