Warm Corn Tortillas with Scrambled Eggs and Roasted Tomato-Chile Salsa

Warm corn tortillas cradle soft scrambled eggs and a roasted tomato-chile salsa scented with epazote and lime. It recalls Ash Water on the Maize, where ash-steeped kernels at a Valley of Mexico hearth became the flexible bread of the comal.

Serves 4

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Ingredients

• 8 corn tortillas
• 8 eggs
• 4 roma tomatoes
• 2 jalapeño chiles
• 3 garlic cloves
• 1/2 white onion
• 1/4 cup fresh epazote leaves
• 1 lime
• 1 avocado
• 1 tsp kosher salt

Instructions

1. 1Preheat a dry cast-iron skillet over medium-high heat. Add whole tomatoes, jalapeños, garlic cloves, and quartered onion. Roast 8-10 minutes, turning occasionally until charred and softened.
2. 2Transfer roasted vegetables to a blender or molcajete. Add epazote leaves, juice of half the lime, and half the salt. Pulse or mash into a chunky salsa. Set aside.
3. 3In a bowl, whisk eggs with remaining salt. Wipe out the skillet, return to medium heat, and cook eggs, stirring gently until just set, about 4 minutes.
4. 4Warm corn tortillas on the same skillet 30 seconds per side. Serve tortillas folded scrambled eggs, topped with roasted salsa and sliced avocado. Finish with extra lime wedges.