Breakfast Walking Tacos
A convenient breakfast features corn chips served in their bags, topped with homemade salsa roja, soft-scrambled eggs, crema, cotija cheese, scallions, and cilantro.
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Instructions
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Heat 2 tablespoons oil in a medium saucepan over medium heat. Sauté onion, garlic, and red chile for about 5 minutes until translucent.
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Stir in salt, pepper, oregano, cumin, and paprika. Add fire-roasted tomatoes, one can of water, and vinegar.
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Bring the salsa to a simmer, then reduce heat and cook, uncovered, for 20 minutes, stirring occasionally. Blend until smooth and taste.
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Open 4 bags of corn chips and fold down the tops. Pour 1/2 cup of salsa into each bag and stir, allowing chips to soak while preparing eggs.
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Heat the remaining 1 tablespoon of oil over medium-low heat. Pour in well-beaten eggs, stirring with a spatula to create soft scrambled curds. Turn off heat when eggs are mostly set.
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Divide the scrambled eggs among the 4 chip bags. Top each with more salsa, a drizzle of crema, and a sprinkle of cotija, scallions, and cilantro.