Tex-Mex Breakfast Tacos

QUICK-PICKLED RED ONIONS

Place ½ red onion,

thinly sliced, in a heatproof bowl or jar, along with ½ cup ice. Combine ½ cup distilled white vinegar, 1 Tbsp sugar

and 1 tsp kosher salt

in a small saucepan over medium heat. Bring to a simmer; cook until sugar and salt dissolve. Pour hot liquid over onion and ice; stir to combine. Refrigerate up to 2 days.

EGGS + ASSEMBLY CHIPOTLE SALSA

Place 1 (14.5-oz) can diced tomatoes;

2 chipotle chiles canned in adobo sauce, roughly chopped; ½ red onion, roughly chopped; ¼ cup cilantro; 1 large clove garlic, roughly chopped; juice of 1 lime; a pinch of sugar and kosher salt, to taste, in a food processor. Pulse until nearly smooth. Taste and adjust salt and spice, if needed. Refrigerate up to 2 days.

REFRIED BLACK BEANS

In a medium saucepan over medium heat, combine 1 (15.5-oz) can

black beans (including liquid in can), ¼ cup vegetable stock, ¼ tsp

ground cumin and ¼ tsp

dried oregano. Simmer, stirring often, 3–5 minutes or until beans begin to break down. Use a whisk or potato masher to mash beans; cook another 2–3 minutes. Once beans are thickened and spreadable, turn off heat; Stir in 2 Tbsp

sour cream and kosher salt to taste. Set aside. corn

On a griddle or grill pan over medium-high, lightly toast 8 tortillas. Divide tortillas onto 4 plates. Spread evenly with refried beans.

In a medium bowl, whisk 1 dozen large eggs. Heat 2 Tbsp butter in a large nonstick skillet over medium-low. Once butter is melted and foam subsides, pour in eggs. Use a rubber spatula to gently and slowly stir eggs, waiting 5–10 seconds between each pass so large curds can form. Once eggs are just set, but not dry, immediately spoon over beantopped tortillas. Garnish with salsa, pickled red onions, cotija cheese (Mexican cheese; or substitute feta cheese), cilantro and lime wedges. Serves 4.