2 cups masa harina (available at

1 tsp. kosher salt, plus more to taste

2 dried New Mexico chiles, stemmed and seeded

2 cloves garlic

6 eggs, lightly beaten


In a medium bowl, stir together masa harina, salt, and 1 14 cups water until dough forms; let sit for 5 minutes. Divide into six 2″ balls (about 3 oz. each), then flatten with your hands into 14″-thick disks. Set aside.

Heat chiles in a 10″ skillet over high heat and cook, turning, until lightly toasted, about 3 minutes; reduce heat to medium. Transfer chiles to a blender, add garlic and 12 cup water, and puree; return to skillet; add eggs and cook, stirring often, until cooked through, about 8 minutes. Set aside.

Heat a 12″ cast-iron skillet over medium-high heat. Working in batches, add disks, season with salt, and cook, turning once, until golden brown on both sides, about 4 minutes. Immediately transfer to a work surface, cut horizontally halfway through disk, and stuff with scrambled egg mixture. Serve immediately.