Egg Tacos Recipe
Ingredients
| Eggs | 6 | |
| Milk | 1/2 Cup (16 tbs) | |
| 2 tbsp soy grits | ||
| Oil | 2 Tablespoon | |
| Green chilis | 2 Teaspoon, crushed | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Chili powder | 3 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Cumin | 1 Teaspoon | |
| 4 corn tortillas, fried quickly in hot oil and folded in half | ||
| Cheese | 1 Cup (16 tbs), grated | |
| Tomatoes | 2 , sliced | |
Directions
Beat the eggs with the milk; stir in the soy grits and let the mixture sit.
Saute the fresh chilis and onions in the oil until the onions begin to brown. If you are using dried chilis, stir them into the egg mixture along with the chili powder, salt, and ground cumin.
When the onions are golden, add the eggs and then scramble them until they are somewhat dry. Their color will be unusual, but they should be delightfully spicy!
Serve the eggs, fried tacos, tomatoes, and cheese separately, and assemble the tacos as you are ready to eat them.
Place a generous amount of egg in the shell, cover with cheese, top with tomato, and then eat.
Saute the fresh chilis and onions in the oil until the onions begin to brown. If you are using dried chilis, stir them into the egg mixture along with the chili powder, salt, and ground cumin.
When the onions are golden, add the eggs and then scramble them until they are somewhat dry. Their color will be unusual, but they should be delightfully spicy!
Serve the eggs, fried tacos, tomatoes, and cheese separately, and assemble the tacos as you are ready to eat them.
Place a generous amount of egg in the shell, cover with cheese, top with tomato, and then eat.
Chef
