Tex-Mex

Name: Tex-Mex
Ingredients: 8 large eggs, beaten; Kosher salt; 2 plum tomatoes, diced; Vegetable, canola, or peanut oil, for frying; 16 corn tortillas, 8 cut into 1 1/2- by 3/4-inch strips (see note), 8 left whole and; 1 medium Poblano pepper, stemmed, seeded, and finely chopped; 2 serrano chilies or 1 jalapeno, stemmed and finely chopped; 1 medium yellow onion, finely chopped; Freshly ground black pepper; Mexican hot sauce, for serving; and sliced avocado, for serving

11 ingredients

5 steps

Ingredients

8 large eggs, beaten
Kosher salt
2 plum tomatoes, diced
Vegetable, canola, or peanut oil, for frying
16 corn tortillas, 8 cut into 1 1/2- by 3/4-inch strips (see note), 8 left whole and
1 medium Poblano pepper, stemmed, seeded, and finely chopped
2 serrano chilies or 1 jalapeno, stemmed and finely chopped
1 medium yellow onion, finely chopped
Freshly ground black pepper
Mexican hot sauce, for serving
and sliced avocado, for serving

Directions

1

In a large bowl, whisk eggs with 2 generous pinches of salt and set aside. In a medium bowl, toss tomato with a generous pinch of salt, then transfer tomatoes to a strainer and set over bowl to drain.
2

In a medium saucepan, heat about 2 inches of oil to 350°F (180°C). Add tortilla strips and cook, agitating and flipping them constantly with a wire mesh spider, until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined plate, season with salt, and set aside (see note).
3

Heat 3 tablespoons (45ml) oil in a large cast iron or nonstick skillet over medium heat until shimmering. Add Poblano, serrano or jalapeno, and onion and cook, stirring, until fully softened but not browned, about 5 minutes.
4

Lower heat to medium-low, add eggs, and cook, stirring constantly, until curds are just starting to form throughout, about 3 minutes.
5

Add 3/4 of the tortilla chips and continue to cook eggs until they are still soft but nearly cooked, about 5 minutes longer. Add tomato and remaining tortilla chips and cook until eggs are softly scrambled and just cooked through, about 2 minutes. Season with salt and pepper. Transfer immediately to a bowl to halt cooking. Serve right away on top of warmed whole tortillas with hot sauce, refried beans, and avocado.