Scrambled Egg Tacos in Mexican Style (Mexican-Style Scrambled Egg Tacos)

Scrambled Egg Tacos in Mexican Style (Tacos with Scrambled Eggs, Mexican Style)

Feeling the Spice of Life with Huevos a la Mexicana

The roots of Mexican cuisine run deep, and this simple yet flavorful dish, Huevos a la Mexicana, is a cornerstone recipe. At one point or another, you've surely savored a divine scoop of scrambled eggs imbued with the essence of Mexico - roasted tomatoes, chiles, onions, and cilantro, all rolled in a warm corn tortilla. This culinary delight can be found nationwide in Mexico, from bustling market stalls to luxurious Polanco dining rooms (where the chef add roasted cactus to the apré-sautoir).

Serves 4

A Symphony of Ingredients (11)

3 Garlic cloves, peeled
Fresh green chiles to taste (adiós serranos, hola jalapeños!), stemmed, seeded, if needed, with each cut into 3 or 4 pieces.
1 Medium white onion, roughly chopped.
2 tablespoons of Vegetable oil, olive oil, pork lard, bacon drippings, or chorizo fat.
1 pound (2-3 ripe tomatoes) cut into 1/4-inch cubes.
8 Eggs.
Salt, to taste.
1/2 to 2/3 cup of Fresh chopped cilantro.
1 ripe Avocado, pits removed, and flesh cut into 1/4-inch pieces (opcional).
12 Warm corn tortillas, homemade or store-bought.
3/4 cup Roasted tomatillo salsa, or bottled salsa or hot sauce, for serving.

The Magical Journey (Steps)

Blend together garlic and chiles using a food processor or blender, one piece at a time, then add the onion, pulverizing into 1/4-inch pieces or less.
Over medium heat, warm your preferred oil in a spacious skillet (preferably nonstick). Add the onion mixture (now yours) and cook, stirring regularly, until it starts to brown. Around 4-5 minutes. Bump up the heat to medium-high and toss in the tomatoes. Cook, stirring frequently, until all the liquid evaporates, leaving behind a pool of oil. About 4 minutes.
While the tomatoes are sizzling, crack your eggs into a bowl. Sprinkle with a teaspoon of salt and gently beat with a fork.
Pour the eggs into the skillet, stirring and scraping up the cooked eggs from the bottom of the skillet as they cook. Cook until the eggs reach your preferred doneness. Grab a serving bowl, scoop the mixture into it, and sprinkle with the cilantro and avocado (if opting in). Devour with warm tortillas and salsa or hot sauce for taco-making or side dish enjoyment.

Add Some Flava, Flair, or "Flor!"

Got a hankering for cheese, extra veggies, or fiery peppers? Shake up the recipe by including:- Cheesy Twist: Sprinkle shredded Mexican cheese, crumbled queso fresco, or queso cotija into the skillet when adding the eggs.- Extra Veggies: Add spinach, bell peppers, cauliflower, zucchini, yellow squash, or mushrooms as you see fit.- Heat Up: Use serrano or habanero peppers for a spicy kick, or green bell peppers for a more subtle flavor.- Meat-a-pool-looza: Include chorizo, bacon, or leftover machaca for a protein punch.

By customizing this dish, you'll have a personalized Huevos a la Mexicana that speaks to your taste buds!

The garlicky and spicy mixture of onions, chiles, and garlic can be prepared using a food processor or blender.
Warming the chosen oil in a nonstick skillet, the onion mixture is cooked until it starts to brown, and then the tomatoes are added, cooking until all liquid evaporates.
Beating the eggs with salt and pouring them into the skillet, the dish is cooked to the desired doneness, then seasoned with fresh chopped cilantro and avocado if desired.