"Bricklayer" Breakfast Tacos with Chipotle-Lime Salsa
Recipe type: Main Dish
Cuisine: Breakfast, Mexican
Serves: 8 tacos
  • 12 ounces cotija cheese, crumbled
  • 8 large eggs
  • Kosher salt and freshly ground black pepper
  • 8 corn tortillas
  • 2 tablespoons olive oil (not extra virgin) or coconut oil, divided
  • 1 ripe avocado, halved, pitted and sliced
  • Chopped onion and cilantro for garnish
  • Chipotle Lime Salsa (see below)
  1. Griddle the Cotija: Heat a medium nonstick frying pan over medium heat. Wait until the pan is hot, then place ¼ cup crumbled cotija in the middle of the pan. Spread the cotija into a circle about 3 or 4 inches in diameter. Cover the pan and cook for one minute, or until the cotija is bound together, and the underside is speckled and golden. Press it down with a spatula for 10 seconds, then flip. Press down the other side and cook for an additional 30 seconds. If not using immediately, the cotija patties can be kept warm in an oven set to the lowest temperature for up to 10 minutes.
  2. Soften the Tortillas: Set a plate covered with paper towels beside the stove. Coat the medium nonstick pan with a thin layer of the oil and heat over medium high heat. Cook each corn tortilla until softened and just beginning to puff up in spots. Remove from the pan and set on the paper towels.
  3. Scramble the Eggs: Whisk the eggs, and season with salt and pepper to taste. Heat a tablespoon of the oil in a medium nonstick pan over medium-high heat. Add the eggs and stir and fold delicately one the eggs start to solidify. Stop cooking when the eggs are all solid, but still look slightly moist.
  4. Assemble the Tacos: On top of each tortilla, layer the griddled cotija, scrambled eggs, salsa, avocado, chopped onions and cilantro. Devour while hot.
Recipe by Spoon With Me at https://spoonwithme.com/bricklayer-breakfast-tacos-with-chipotle-lime-salsa/