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Scrambled-Egg Tacone

James Carrier
Yield MAKES: 4 servings
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.


  • 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
  • Pepper

Nutrition Information

  • calories 561
  • caloriesfromfat 48 %
  • protein 33 g
  • fat 30 g
  • satfat 10 g
  • carbohydrate 39 g
  • fiber 3 g
  • sodium 1130 mg
  • cholesterol 525 mg

How to Make It

  1. In a bowl, whisk eggs, 1/4 cup water, and salt until blended.

  2. Set a 10- to 12-inch nonstick frying pan over high heat. Add oil, ham, chiles, onion, and tomato; stir often until onion is limp, about 5 minutes. Reduce heat to medium-high. Add egg mixture, then sprinkle evenly with cheese. When a thin layer of egg is set on pan bottom, in about 30 seconds, push cooked egg toward one side of pan with a wide spatula, letting uncooked egg flow underneath. Continue cooking and pushing egg mixture until eggs are softly set but still moist, 3 to 4 minutes total. Stir to turn eggs over. Remove pan from heat.

  3. Wrap tortillas in plastic wrap and heat in a microwave oven on full power (100%) just until hot and steamy, 15 to 30 seconds. Lay tortillas, one at a time, on a board and spoon about a fourth of the egg mixture across each, just below center. Wrap tortillas tightly around filling. If desired, cut each burrito in half diagonally; stack on plates. Offer salsa, salt, and pepper to add to taste.