At a classic like Mexico City’s casual Don Polo–a place that’s fed tortas, licuados and aguas frescas to locals for generations–scrambled eggs sandwiched into a crispy telera is a go-to. Scrambled eggs (solo or with chorizo or ham or bacon), layered with cheese and avocado. The traditional smear of black bean puree settles the flavors firmly into the Mexican kitchen and some pickled jalapeños or smoky-aromatic chipotles bring smiles to every mouth.
INGREDIENTS
- 12 thick bacon slices
- A 7-ounce can chipotle chiles en adobo
- 1 1/4 cups cooked black beans (homemade or canned), with liquid to cover
- 12 large eggs
- 1/2 cup heavy cream
- 3 tablespoons butter
- 6 teleras
- 1 1/2 cups (6 ounces) shredded Mexican melting cheese (such as Chihuahua, quesadilla or asadero) OR Monterey Jack, colby or mild cheddar
- 2 small avocados , pits removed, flesh scooped from skin and sliced ¼ inch thick
INSTRUCTIONS
Bacon, chipotles and beans. In batches in a very large skillet, cook the bacon: lay out it in a single layer, set over medium heat and fry, flipping periodically, until crisp, about 8 minutes, depending on the thickness of the bacon. Remove to a tray lined with paper towels; pour off all but about 3 tablespoons of the drippings. While the bacon is frying, scrape the can of chipotles into a food processor or blender and process to a puree. Scrape into a small dish and without washing the food processor or blender, scrape in the beans. Process to a puree. Return the bacon drippings to medium heat. When hot, scrape in the beans. Cook, stirring nearly constantly, until they look shiny from the fat rising to the top. Remove from the heat and set aside.
Scramble the eggs. Beat the eggs, cream and 2 teaspoons salt until you no longer see strings of yellow and white. Heat a large (10-inch) skillet–preferably non-stick–over medium-high heat. Add the butter and, when it is just beginning to brown, pour in the egg mixture. After about 3 seconds, begin scraping the set curd from the bottom of the pan, letting the uncooked egg run under them. When the eggs about 75% set, remove the pan from the heat and stir until they have finished cooking but are still quite soft.
Finish the tortas. Turn on the oven to 400 degrees. Split the teleras as you would a bagel. Lay the bottoms on a rimmed baking sheet and smear them with a generous coating of beans. Top each with 2 slices of bacon, followed by a portion of the eggs and cheese. Smear a layer of chipotle on the cut side of the tops, then set them in place. Slide in the oven and bake until the teleras are crispy and the cheese has melted, about 8 minutes. Remove the tops, lay in the avocado and you’re ready to serve.
