Ingredients:

  • 2 cups (250g) masa harina
  • 1/2 tsp (3g) fine sea salt
  • 1 1/2 cups (355ml) warm water
  • 6 large (300g) eggs
  • 2 tbsp (28g) unsalted butter
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (50g) crumbled cotija cheese
  • 1 medium (150g) avocado, sliced
  • 1/4 cup (60ml) pico de gallo
  • 2 tbsp (10g) chopped fresh cilantro
  • 1 lime, cut into wedges

Instructions:

  1. Whisk together masa harina and salt in a medium bowl.
  2. Gradually pour in warm water and stir by hand until a shaggy dough forms.
  3. Knead the dough for 2–3 minutes until it feels like soft play-dough; add water by the tablespoon if the dough cracks.
  4. Cover the dough with a damp cloth and let it rest for 10 minutes.
  5. Divide dough into 8 equal-sized balls.
  6. Place each dough ball between two plastic liners and press with a tortilla press or heavy pot until 1/4 inch thick.
  7. Heat a cast iron skillet over medium-high heat and sear tortillas for 30–60 seconds per side until lightly golden.
  8. Immediately place cooked tortillas into a towel-lined warmer to steam.
  9. Beat eggs with salt and pepper until well combined.
  10. Melt butter in a skillet over medium heat, pour in eggs, and stir slowly to create large curds.
  11. Fold in the cotija cheese just before the eggs are fully set.
  12. Fill warm tortillas with scrambled eggs and top with avocado, pico de gallo, and cilantro.