This is a very simple taco, common throughout Mexico, that I ate at whatever local market was nearby on almost all of my mornings there. It was always accompanied by copious amounts of orange juice freshly squeezed with a portable juicer at a neighboring street cart. They are a great way to start a day and one of my longtime favorites. Consider this recipe a tasty base for ingredients—whatever sounds good to you. Green chile powder is a nice addition, as is chipotle powder.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
Preheat a large griddle or well-seasoned cast-iron skillet over medium-high heat. Melt the butter and spread it to coat the cooking surface. Crack the eggs on top of each other on the hot griddle. Quickly sprinkle the ham and cheese on top of the eggs and chop the pile a few times with the edge of a wooden spatula. Move the pile around and continue to mix it while it is cooking. Cook the mixture until the eggs are done, but not dry, about 4 minutes. The cheese will brown slightly, but that adds flavor. Remove from the heat and serve immediately.
Step 2
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the eggs equally between the tortillas and top with salsa. Sprinkle with chopped cilantro. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg and top with salsa and a sprinkle of cilantro. Fold and eat right away.
