One of the things I am really missing this year is having a beautiful, decadent New Mexico-style breakfast to start my day at the festival. There are tons of restaurants in Taos that will serve you an excellent breakfast, and my personal favorite is Micheal's Kitchen, just a few steps away from Kit Carson Park. Something about corn tortillas, eggs, green chili and gooey cheese all together . . . oh my.
My version is not nearly as decadent as what you's be served at Micheal's Kitchen, but I hope you like it!
Main Ingredient List
4 to 5 eggs
3-4 slices of cooked bacon, cut into pieces
2 medium potatoes, shredded for hash browns
1 tomato, sliced into rounds
2 cups Monterrey Jack cheese
8 corn tortillas
cooking oils of your choice
Green Chili Sauce (or you can use 1 to 2 cups of pre-prepared)
1/2 medium onion, diced
2 clove of garlic, diced
1 tablespoon all-purpose flour
1/4 cup broth or water
1 cup prepared roasted green chilies
Pre-heat oven to 350 Fahrenheit
If you are making your own sauce, start it first! Saute the onions over medium heat in oil (we use olive oil for everything but the eggs in this recipe, but you can use whatever oil you prefer) until the onions are translucent, then add the garlic and continue to cook until the onions start to brown, turn off heat. When the mixture has cooled slightly, add the flour and stir in, turn the heat back on and after it starts sizzling again, add the broth or water and stir well. Add the green chilies, stir, heat until bubbly and simmer for a few minutes, then you can shut off the burner (you may need that burner if you stove only have 4 like mine does!
When the potatoes and bacon are getting close to done, melt some butter for your eggs and fry over medium heat. These we will minimally scramble in the pan, cooking them until they are almost, but not quite fully cooked, then remove from heat.
Now for the corn tortillas! Lightly fry them in cooking oil over medium-high heat, about 30 seconds on each side. Line the bottom of a nine inch square baking dish with four of the cooked tortillas, then layer the other ingredients, starting with the potatoes, then the eggs, then the bacon pieces. Spread 1/2 of the green chili sauce over this heap of goodness, then spread 1 cup of the Monterey Jack cheese on top of that.