“A cousin to the breakfast taco, this Texas breakfast typically stars scrambled eggs and is often accompanied by onions, tomatoes, peppers, and cheese, served over warm corn tortillas. Beloved across Texas and beyond, it is sometimes embellished with cheese, salsa, jalapeños, and avocado.” – Gabrielle Langholtz
Adapted from America: The Cookbook by Gabrielle Langholtz. Published by Phaidon. Click here to purchase your own copy.
- vegetable oil, for shallow-frying
- 4 corn tortillas, cut into 1/2-inch (1.25 centimeter) pieces
- 8 eggs
- 8 ounces (225 grams) Monterey Jack cheese (optional), grated
- salsa and sliced fresh jalapeños, for serving (optional)
- Pour 1 inch (2.5 centimeters) oil into a large cast-iron skillet and heat to 350°F (180°C). A piece of tortilla dropped in the oil will sizzle when it is ready. Working in batches, fry the tortillas until crisp, about 1 minute. Drain on paper towels.
- Pour off all but 2 tablespoons oil (a thin pool at the bottom of the pan). Heat over medium-high heat. Add the eggs and tortillas (and cheese, if using) to the hot oil and cook, stirring, until everything is scrambled together and the eggs are the desired consistency, about 2 minutes. Serve with salsa, jalapeños, and cheese, if desired.