• 6servings
  • 476calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B6, B9, B12, H, C, D
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cup(s) (packed, from 1 bunch) fresh cilantro

  2. 2/3 cup(s) boiling water

  3. 2 cup(s) all-purpose flour , unsifted, use more as needed

  4. 1/3 cup(s) vegetable shortening , chilled if soft and cut into 1/2-inch pieces

  5. 1 teaspoon(s) salt

  6. 3/4 teaspoon(s) baking powder

  7. 1 small avocado

  8. 1 tablespoon(s) lime juice

  9. 4 small ripe tomatoes

  10. 6 large eggs

  11. 2 tablespoon(s) milk

  12. 1 tablespoon(s) butter

  13. 1 1/2 cup(s) shredded jalapeño Monterey Jack cheese

Instructions Jump to Ingredients ↑

  1. At least 1 hour before serving, prepare tortillas: Set aside 6 cilantro sprigs. In blender, blend remaining cilantro and the boiling water until cilantro liquefies.

  2. In food processor fitted with chopping blade, pulse 2 cups flour, the shortening, 3/4 teaspoon salt, and the baking powder until mixture forms fine crumbs. With processor running, gradually add cilantro mixture through feed tube and process, adding more flour 1 tablespoon at a time if necessary, until dough forms a ball. Turn dough out onto lightly floured work surface and knead several times. Cover with inverted bowl and let rest 20 minutes.

  3. Meanwhile, halve, peel, pit, and cube avocado. In small bowl, combine avocado and lime juice. Halve tomatoes crosswise and remove seeds. With sharp knife, trim out flesh from 6 tomato halves, leaving 1/4-inch outer shell. Set tomato shells aside. Cut removed flesh and remaining tomato halves into cubes and add to avocado along with 1/8 teaspoon salt. Stir once or twice to combine. Do not overmix. Cover and set aside.

  4. Divide tortilla dough into 6 balls. With floured rolling pin, roll out 1 ball of dough to make a very thin 10-inch round tortilla. Repeat to make 5 more tortillas. Heat 12-inch griddle or heavy skillet over medium-high heat. Place 1 tortilla on ungreased griddle and toast until bubbles form on top. Turn tortilla over and toast until it browns lightly and entire surface looks dry. Remove tortilla to plate and cook remaining tortillas.

  5. In medium-size bowl, beat eggs, milk, and remaining 1/8 teaspoon salt until just blended. In 9-inch skillet, melt butter over medium-high heat; add egg mixture. As egg mixture sets, with spatula, lift and stir, allowing uncooked eggs to flow to the bottom. Cook until eggs are completely set. Remove eggs from heat.

  6. Reheat griddle. Return 1 tortilla to griddle to warm for about 30 seconds. Turn and sprinkle tortilla with 1/4 cup cheese. When cheese melts, spoon one-sixth of scrambled eggs in center of tortilla. Spoon a little tomato mixture over eggs; fold one side of tortilla over eggs, leaving opposite end open, and roll up.

  7. To serve: Place assembled tortilla on individual plate; keep warm. Repeat to assemble remaining 5 tortillas. Place a tomato shell on each plate. Divide remaining tomato mixture among tomato shells and garnish each with a cilantro sprig.


Send feedback