Breakfast Tacos with Soft-Scrambled Eggs, Radish, and Salsa Roja

Begin the Salsa Roja by removing the stems and seeds from 2 dried Guajillo chiles. In a dry skillet over medium heat, toast the chile pieces for 1-2 minutes until they become fragrant and slightly darkened. Transfer them to a small bowl and cover with 1/2 cup boiling water; let soak for 10 minutes.

While chiles soak, char the vegetables for the salsa. Place 3 whole Roma tomatoes, 3 unpeeled garlic cloves, and 1/2 of the small white onion (peeled and cut into wedges) in the same dry skillet over medium-high heat. Cook, turning occasionally, until the tomato skins are blackened and blistered and the onion is softened, about 10-12 minutes.

Remove the husks from the 3 charred garlic cloves. In a blender, combine the charred tomatoes, onion, garlic, the soaked Guajillo chiles, 2 tablespoons of the chile soaking liquid, and the juice of 1/2 lime. Blend until smooth. Stir in 1 tablespoon of finely chopped fresh cilantro. Season with salt and pepper to taste and set aside.

Prepare the taco garnishes: Finely dice the remaining 1/2 white onion. Wash and thinly slice 4 red radishes into translucent rounds. Slice 1 jalapeño into thin rings (remove seeds for less heat). Pit, peel, and slice 1 avocado. Roughly chop the remaining fresh cilantro from the bunch. Crumble 1/4 cup Cotija cheese.

Warm 12 corn tortillas. If using a gas stove, place them directly over a low flame for 15 seconds per side using tongs until charred at the edges. Alternatively, warm them in a dry skillet. Stack them and wrap in a clean kitchen towel to steam and stay pliable.

In a medium bowl, crack 8 large eggs. Add 2 tablespoons heavy cream and a pinch of salt and pepper. Whisk vigorously for at least 1 minute until the mixture is completely homogenous with no visible streaks of egg white.

To soft-scramble the eggs, melt 2 tablespoons unsalted butter in a non-stick skillet over low heat. Once the butter is foaming but not browned, pour in the egg mixture. Using a heat-resistant rubber spatula, stir the eggs constantly in a slow figure-eight motion, scraping the bottom and sides of the pan.

Continue cooking the eggs over low heat for 6-8 minutes. The goal is to create very small, creamy curds. When the eggs look thickened and custard-like but still slightly wet, remove the pan from the heat immediately—the residual heat will finish the cooking.

Assemble the tacos by placing a generous spoonful of the soft-scrambled eggs onto each of the 12 warm tortillas. Top with a drizzle of the Salsa Roja, diced onion, radish slices, jalapeño rings, avocado, and crumbled Cotija cheese.

Garnish the finished tacos with the remaining chopped cilantro and serve immediately with the remaining lime cut into wedges for squeezing over the top.