1. The flavorings. Melt the lard or other fat in a medium-size skillet set over medium heat. For a milder dish, seed the chiles then chop them finely and add to the skillet, along with the onion and tomato. Cook, stirring frequently, until the onion has softened but is not brown, about 5 minutes. Reduce the heat to medium-low.
2. The eggs. Beat the eggs with the salt, just enough to combine the whites and yolks. Add them to the skillet and scramble until they are as sone as you like. Taste for salt, then scoop them into a warm dish and serve right away.
LOVE your newsletter/posts! Where can I get good quality (organic if possible) corn tortillas?
Is there a brand you recommend?
I have made this but with olive oil not butter or fat. Tacos are a delicious healthy alternative for me and lard and butter won’t do.
Huevos ala Mexicana is what my mom calls this recipe.
Hey Rick, we always make this or else a tortilla espanola. Try some fresh cracked dungess crab using eggs in place of the crepe. Add a great Mornay sauce drizzled
over it……delicious…..have you had this?
Try scramble egg with Nopales . Our favorite breakfast dish . Share a recipe .