This recipe highlights the wonderful flavor of the fresh green chiles widely abundant at roadside stands throughout New Mexico during the late summer and all through the fall. Often the chiles are roasted on the spot in hand-turned, butane-fired drums. You can smell the roasting chiles long before you can see them. Just follow your nose to find a vendor, as the air is thick with fiery oils that can clear your head. I look forward to fall in Santa Fe every year mainly because of that nostalgic, pungent and spicy aroma I have come to love.

　　

Ingredients

makes 8 tacos

　　6 tablespoons unsalted butter

　　9 large eggs, whisked together

　　6 fresh green chiles, oil-roasted, peeled, cored, seeded (page 154), and coarsely chopped

　　8 (5 1/2-inch) soft yellow corn tortillas (page 13), for serving

　　Garnish: Fresh lime wedges

　　

Step 1

Preheat a large, heavy nonstick skillet over medium-low heat. Melt the butter, then pour in the eggs immediately after. Cook the eggs, gently stirring and turning them over with a wooden spatula to cook evenly, for 3 minutes. Add the chopped chiles, and continue cooking until the eggs are done, but not dry, 1 to 2 minutes more. Remove from the heat and serve immediately.

　　

Step 2

To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the egg mixture equally between the tortillas and top with salsa and a squeeze of lime juice. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some egg mixture, then top with salsa and a squeeze of lime juice. Fold and eat right away.

　　Tacos by Mark Miller with Benjamin Hargett and Jane Horn. Copyright © 2009 by Mark Miller with Benjamin Hargett and Jane Horn. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Mark Miller is the acclaimed chef-founder of Coyote Cafe in Santa Fe, New Mexico. He has started and owned thirteen different restaurants on three continents from 1979 to 2008. He is the author of ten books with nearly 1 million copies in print, including Tacos, The Great Chile Book, The Great Salsa Book, and Coyote Cafe. Mark currently works in International Culinary Consulting and lives in Santa Fe, New Mexico.Benjamin Hargett is a travel-loving chef who has cooked in Europe, the Carribean, Mexico, and the United States, where he worked with Mark Miller at the Coyote Café for many years.