6 tablespoons corn, safflower or vegetable oil, divided
1/2 cup white onion chopped, plus half of a white onion slivered
1 jalapeño or serrano chile, seeded if less heat desired, and finely chopped, or more to taste
3/4 pound ripe tomatoes, chopped (about 2 cups)
8 eggs lightly beaten
1/2 teaspoon kosher salt, or to taste
1 cup refried beans
4 Anaheim chiles roasted, peeled, seeded and sliced
2 cups shredded melty cheese
8 to 10 corn tortillas
Salsa verde or salsa of your choice
Heat 4 tablespoons of the oil in a skillet over medium heat. Add the onions and cook for about 4 minutes, stirring often, until they have softened but not browned. Stir in the jalapeño or serrano and cook for another minute. Incorporate the chopped tomatoes and let them mix, cook and season, stirring often, for about 5 minutes until the tomatoes are thoroughly cooked, mushy and their red color has deepened.
Meanwhile, crack the eggs in a bowl, add the salt, and beat them with a whisk or fork. Lower the heat to medium-low and pour the eggs over the tomato mix. Stir as the eggs cook until desired doneness, but don't let them dry up. Set aside.
Warm up the refried beans in a saucepan over medium heat, stirring occasionally.
Heat the remaining 2 tablespoons of oil in another skillet over medium-high heat, add the slivered white onion and cook, stirring occasionally, until the onions have softened. Add the sliced Anaheim chiles and continue cooking until the onions begin to brown on the edges, about 4 minutes more.
Warm up the tortillas on a preheated comal or skillet. On each tortilla, spoon a layer of refried beans, sprinkle on some shredded cheese, add a generous spoonful of the eggs, and top with the Anaheim chile mixture. Place back on the comal or skillet and cook for a few minutes epr side, until the tortillas lightly toast and the cheese melts. Serve with salsa verde or your favorite salsa.
Search or Browse Recipes