This recipe is adapted from“The Homesick Texan. This Tex-Mex dish is designed to use up stale, old corn tortillas. Eggs are gently scrambled, seasoned with fresh cilantro and a pinch of cumin. The corn tortillas have been fried in strips and are stirred in with plenty of melted cheese. Serve with either red or green salsa. You can jazz this up with chopped Mexican chorizo, chopped Poblanos or even refried beans. Makes a hearty and flavorful breakfast.
|Oil, for frying|
|4-6||corn tortillas, cut into strips|
|½||yellow onion, diced|
|2||garlic cloves, minced|
|4||Jalapenos, seeds and stems removed, diced (I used ½ Jalapeno, so adjust to your liking)|
|¼||cup whole milk (or half and half)|
|½||tsp kosher salt, plus more to taste|
|½||tsp black pepper, plus more to taste|
|½||tsp ground cumin|
|¼||cup chopped cilantro, plus extra for garnish|
|1||cup grated cheddar cheese or Monterey Jack (or a combo)|
|Salsa, for serving|
|Warmed-up tortillas, for serving (optional)|
Beat the eggs, milk, salt and pepper, cumin and chopped cilantro; set aside. In a cast-iron skillet (or oven-proof skillet) heat about 1/2 inch of vegetable (or peanut oil) on medium high until it reaches 300F. NOTE: test by adding one strip of corn tortillas. Cook about 3 minutes, turning once. Remove the tortillas strips onto a paper towel lined plate. NOTE: Don’t overcrowd the strips; I cooked mine in two batches. Drain the oil from the skillet, leaving about 2 Tablespoons, and turn the heat down to medium. Add the onion and jalapenos to the skillet, until the onions are translucent—about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Preheat the broiler with the rack on high. Add the eggs and cook about halfway, until the eggs are beginning to coagulate, but there is still a little bit of liquid texture. Add the tortilla strips and gently stir to combine. Add about half the grated cheese and stir to combine. If desired, add spoonfuls of green salsa on top (optional); add the remaining cheese and broil until melted—about 45 seconds. Serve with choice of garnish; we like sour cream, sliced green onion and additional salsa.