Mexican Scrambled Egg Tacos (Tacos de Huevos Revueltos a la Mexicana) Recipe

1. 1

   With a food processor or blender running, drop in the garlic and chiles one piece at a time, letting each piece get finely chopped before adding the next.

2. 2

   Stop the food processor (or blender) and add the onion, then pulse until most of the onion pieces are no longer than 1/4 inch.

3. 3

   Heat the oil (or its alternative) in a very large (12-inch) skillet, preferably nonstick, over medium.

4. 4

   Add the onion mixture and cook, stirring regularly, until starting to brown, about 4 to 5 minutes.

5. 5

   Raise the heat to medium-high and add the tomatoes.

6. 6

   Cook, stirring frequently, until all of the tomato liquid evaporates and the oil separates out again, about 4 minutes.

7. 7

   While the tomatoes are cooking, crack the eggs into a bowl and add 1 teaspoon salt.

8. 8

   With a fork, beat the eggs just enough to roughly blend the whites and yolks.

9. 9

   Pour the eggs into the skillet and cookslowly stirring and scraping up the cooked eggs from the bottom of the skilletuntil the eggs are done as you like.

10. 10

    Scoop into a serving bowl and sprinkle with the cilantro and optional avocado.

11. 11

    Serve with the warm tortillas and salsa or hot sauce for making soft tacos.

* Per serving · 4 servings · Values may vary.