The Mansion on Turtle Creek Breakfast Taco

The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!

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Ingredients:

2 Tbsp corn oil
8 extra large eggs, well beaten
1 avocado, peeled, pitted, and cut inot small dice
1 cup finely grated jalapeno Jack cheese
Salt to taste
Ground black pepper to taste
4 flour tortillas
Green Tomatillo Salsa
Red Tomato Salsa
Sprigs of fresh cilantro for garnish, if desired

For Green Tomatillo Salsa:
8 tomatillos, husked
1 clove garlic
1 shallot
1 serrano chile, seeded
1 Tbsp chopped fresh cilantro
Juice of 1 lime or to taste
Salt to taste

From Red Tomato Salsa:

1 1/2 very ripe tomatoes, peeled and seeded
1 clove garlic
1 shallot
1 serrano chile, seeded
1 Tbsp chopped fresh cilantro
Salt to taste
Juice of 1/2 lim or to taste

Instructions:

Heat oil in a large skillet over medium heat. When oil is hot, pour in the eggs. Slowly stir the eggs, scraping bottom and sides of skillet with a rubber spatula.

When eggs begin to take shape, fold in avocado and cheese and season with salt and pepper to taste. When cheese begins to melt, remove from heat.

Lay 1 warm flour tortilla on each of 4 warm dinner plates. Spoon scrambled eggs into the middle of each tortilla. Roll tortillas around eggs in the shape of a cigar and tuck the ends under. Place in centers of plates. Spoon green tomatillo salsa on one side and red tomato salsa on the other side of each tortilla. Garnish with sprigs of fresh cilantro, if desired.

Serves 4.

For the Green Tomatillo Salsa:
Place tomatillos in a large skillet over medium heat. Cook, shaking frequently, for 10 minutes or until skin starts to split. In a food processor, using the steel blade, chop cooked tomatillos, garlic, shallot, serrano chile, and cilantro very fine or grind in a food grinder to a very fine consistency. Do not puree.

Mix well and season to taste with lime juice and salt. If sauce is too thick, thin with a bit of chicken stock.

For the Tomato Salsa:
In a food processor, using the steel blade, chop tomatoes, garlic, shallot, serrano chile, and cilantro very fine, or grind in a food grinder to a fine consistency. Do not puree.

Mix well and season to taste with salt and lime juice.

From The Mansion on Turtle Creek Cookbook.