Scrambled-egg Tacone


NOTES: At Las Ventanas, they call this substantial breakfast burrito a tacone (big taco). Serve it with hot refried or cooked whole pinto beans. Remove all or some of the seeds from jalapeño chiles for less heat, and wear rubber gloves to protect your hands when working with chiles.

What you will need

9 large eggs

About 1/4 teaspoon salt

1 tablespoon olive oil

4 ounces cooked ham, chopped

4 ounces fresh jalapeño chiles, rinsed, stemmed, seeded if de- sired, and chopped (see notes)

1 onion (6 oz.), peeled and chopped

1 Roma tomato (4 oz.), rinsed, cored, and chopped

1 cup shredded Oaxaca or jack cheese (4 oz.)

4 flour tortillas (9 to 10 in. wide)

Tomato salsa



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