The recipe for this tex-mex dish came from one of my former sous chefs, Edilberto (Edi) Rodriguez, Jr., who had an excellent way with food. He nominated his grandmother, Carmelina, as Mother of the Month, and then researched her recipes, helped put together a menu of Cuban specialties, including empanadas and tostones, and cooked it all for the entire month.
This recipe is Edi’s adaptation of a dish created to use up stale corn tortillas. It’s one of my favorites for a crowd. It holds up well, and guests can customize their breakfast with condiments like salsa, chipotle sour cream, green onions, and diced avocado.
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Place a large (12- to 14-inch), nonstick sauté pan over medium-high heat for several minutes. Add the butter, onions, and peppers, and sauté, stirring now and then, for about 2 minutes or until softened. Add the tortillas and continue to cook, stirring now and then, until they start to get slightly golden and the onions begin to caramelize, 3 to 5 minutes more. Season with the salt and pepper.
Pour the eggs into the onion-tortilla mixture and cook, stirring occasionally with a heatproof rubber spatula, until the eggs are almost fully cooked but still a little wet (though not liquidy).
Add the cheese and stir to combine and finish cooking the eggs (don’t add the cheese too soon or it will make the eggs runny).
Divide the eggs among serving plates and top with a dollop of sour cream, a heaping tablespoon of salsa, and a sprinkle of scallions. Pass around extra salsa separately.
To make chipotle sour cream, stir together 1/2 cup sour cream with 1/4 tsp. minced chipotle chiles in adobo sauce.
Great for any meal from breakfast to a light dinner
I love this recipe! I use it all the time now for breakfast and its a nice change from plain old scrambled eggs.
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