In the early morning hours of March 6, the Mexican Army advanced on the Alamo.
After repulsing two attacks, Texians were unable to fend off a third attack. As Mexican soldiers scaled the walls, most of the Texian soldiers withdrew into interior buildings and fought to the death.
God bless Texas!
This weekend I intend to honor the memory of those Texians who fought for my Texas.
What better way to pay homage than cooking up an amazing Tex-Mex breakfast?
16 yellow corn tortillas
vegetable oil for frying
12 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup grated cheese, like cheddar or a good Mexican white (some argue that cheese is not traditional; I feel sad for them)
1/4 cup finely chopped onion
1/4 cup finely chopped firm but ripe tomato
2 finely chopped jalapeños
Cut the tortillas into rectangles, about 1 by 2 inches. Heat 1 1/2 inches of oil over medium-high heat (if you have a favorite cast-iron skillet, this would be a good time to use it). When the oil is hot but not smoking, fry the tortilla pieces, stirring to keep them from sticking together. Before they are crisp, transfer the chips to a plate covered with paper towels to drain. Set aside.
Discard about half the oil (or a little more if you’re alarmed), return the skillet to the heat, and add the eggs. Add the salt and pepper and stir constantly. As the eggs begin to set, add the tortilla chips and continue to stir, scraping the bottom of the pan. When the eggs reach a soft scramble, fold in the cheese, followed by the onion, tomato, and jalapeño. Serve right away, preferably with hot flour tortillas and refried beans.