Mexican Scrambled Egg & Bacon NYSSMA Celebration Tacos


After preparing for months, my son played a piano solo, scales, as well as sight reading for evaluation by the New York State School Music Association (NYSSMA). Despite our efforts to reward our kids with something (anything!) other than food, we told him that he could pick his post-NYSSMA dinner menu. Well, the apple doesn’t fall far from the tree :). He chose Mexican – TACOS (of course!)- with scrambled eggs and bacon filling. Didn’t I just have huevos rancheros for Mother’s Day? 🙂 Needless to say, our egg-loving, Mexican food-loving, taco-loving crowd enjoyed these immensely. We ate them with tortilla chips and refried beans on the side. This recipe is adapted from Mexican Everyday: Easy, Full-Flavored, Tradition-Packed by Rick Bayless.

Mexican Scrambled Egg Tacos or Tacos de Huevos a la Mexicana

Serves: 4 generously

  • 3 garlic cloves, peeled
  • Fresh hot green chiles to taste (1 jalapeño or 2 serranos), stemmed, seeds, if you wish, and each cut into 3 or 4 pieces
  • 1 medium white onion, roughly chopped
  • 2 T vegetable or olive oil
  • 1 pound (2 medium-large round or 5 to 7 plum) ripe tomatoes, cored and cut into 1/4-inch cubes
  • 7-8 eggs (I used 7)
  • coarse salt
  • 1/2 to 2/3 cup (loosely packed) chopped cilantro
  • 1 ripe avocado, pitted, flesh scooped from the skin and cut into 1/4-inch pieces
  • 12 warm corn tortillas
  • about 3/4 cup Frontera Roasted Tomatillo Salsa or other bottled salsa or hot sauce, for serving
  • 5 slices crisp-cooked bacon, crumbled (optional)
  1. With a food processor or blender running, drop in the garlic and chiles one piece at a time, letting each piece get finely chopped before adding the next. Stop the food processor (or blender) and add the onion, then pulse until most of the onion pieces are no larger than 1/4 inch.
  2. Heat the oil in a very large (12-inch) skillet, preferably nonstick, over medium. Add the onion mixture and cook, stirring regularly, until starting to brown, about 4 to 5 minutes. Raise the heat to medium-high and add the tomatoes. Cook, stirring frequently, until all of the tomato liquid evaporates and the oil separates out agin, about 4 minutes.
  3. While the tomatoes are cooking, crack the eggs into a bowl and add 1 scant teaspoon salt. With a fork, beat the eggs just enough to roughly blend the whites and yolks.
  4. Pour the eggs into the skillet and cook- slowly stirring and scraping up the cooked eggs from the bottom of the skillet- until the eggs are as done as you like. The optional crisp-cooked bacon can be added along with the eggs. Scoop into a serving bowl (or directly into warm tortillas) and sprinkle with the cilantro and optional avocado. Serve with additional warm tortillas and salsa or hot sauce for making soft tacos.


About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

2 responses to “Mexican Scrambled Egg & Bacon NYSSMA Celebration Tacos

  1. This sounds delicious, sounds like your son made a great choice 🙂 I can’t wait to try it!

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