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

Name: Mexican Scrambled Egg Tacos (Tacos de Huevos Revueltos a la Mexicana) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 garlic cloves, peeled; Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed, seeded, if you wish, and each cut into 3 or 4 pieces; 1 medium white onion, roughly chopped; 2 tablespoons vegetable or olive oil, fresh pork lard or bacon or chorizo drippings; 1 pound (2 medium-large round or 5 to 7 plum) ripe tomatoes, cored and cut into 1/4-inch cubes; 8 eggs; Salt; 1/2 to 2/3 cup (loosely packed) chopped cilantro; 1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces (optional); 12 warm corn tortillas, store-bought or homemade; About 3/4 cup roasted tomatillo salsa, or bottled salsa or hot sauce, for serving

Servings: persons

3 garlic cloves, peeled
Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed, seeded, if you wish, and each cut into 3 or 4 pieces
1 medium white onion, roughly chopped
2 tablespoons vegetable or olive oil, fresh pork lard or bacon or chorizo drippings
1 pound (2 medium-large round or 5 to 7 plum) ripe tomatoes, cored and cut into 1/4-inch cubes
8 eggs
Salt
1/2 to 2/3 cup (loosely packed) chopped cilantro
1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces (optional)
12 warm corn tortillas, store-bought or homemade
About 3/4 cup roasted tomatillo salsa, or bottled salsa or hot sauce, for serving

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
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
Heat the oil (or its alternative) in a very large (12-inch) skillet, preferably nonstick, over medium.
4
Add the onion mixture and cook, stirring regularly, until starting to brown, about 4 to 5 minutes.
5
Raise the heat to medium-high and add the tomatoes.
6
Cook, stirring frequently, until all of the tomato liquid evaporates and the oil separates out again, about 4 minutes.
7
While the tomatoes are cooking, crack the eggs into a bowl and add 1 teaspoon salt.
8
With a fork, beat the eggs just enough to roughly blend the whites and yolks.
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
Scoop into a serving bowl and sprinkle with the cilantro and optional avocado.
11
Serve with the warm tortillas and salsa or hot sauce for making soft tacos.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 garlic cloves, peeled, Fresh hot green chiles to taste (I like 2 serranos or 1 jalapeno), stemmed, seeded, if you wish, and each cut into 3 or 4 pieces, 1 medium white onion, roughly chopped, 2 tablespoons vegetable or olive oil, fresh pork lard or bacon or chorizo drippings, and more.

Yes, Mexican Scrambled Egg Tacos (Tacos de Huevos Revueltos a la Mexicana) Recipe falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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