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Making chile tacos

Once softened, remove the chiles from the water and remove the seeds. Then slice them into thin strips. Credit: Marika Josephson

Once softened, remove the chiles from the water and remove the seeds. Then slice them into thin strips.
Cook the chiles on low with vegetable oil for 4-5 minutes, then add the tomato puree. Cook for 5 minutes and season with salt.
Now stir in 3 eggs. Stir constantly until the eggs have just begun to set, then take off heat.
Warm up corn tortillas and serve the egg-chile mixture with a dollop of cream cheese and Lagunitas Wilco Tango Foxtrot.
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Currently in Los Angeles

Making chile tacos

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