Breakfast Tacos

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1. 1Step 1: Roast jalapeños on a griddle or in a heavy skillet over medium heat until blistered on all sides.
2. 2Step 2: If using fresh tomatoes, roast them in a heavy skillet until cooked and blistered, 15 to 20 minutes.
3. 3Step 3: In a blender pulse jalapeños, tomatoes, and garlic; do not overpurée. Set aside.
4. 4Step 4: In a skillet sauté onion in the oil until translucent; add the puréed tomato mixture, and reduce over high heat for about 10 minutes.
5. 5Step 5: Add salt. Serve warm.
6. 6Step 6: Follow directions on White Wings flour tortilla mix for 8 tortillas. Tips: Use a lightly oiled heavy skillet or griddle. You don't absolutely have to knead the dough for 5 minutes; 1 minute will do. A tortilla is ready to turn when small bubbles begin to appear on the upper side; turn it twice more, cooking 20 to 30 seconds to a side. Keep the tortillas warm by wrapping them in a clean dish towel in a basket or another container.
7. 7Step 7: Scramble eggs in oil over medium heat, adding other ingredients when eggs just start to set.
8. 8Step 8: Additional taco fillings include refried beans, bacon, chunky hashbrown potatoes, and fried chorizo (San Miguel is a good brand of chorizo). Fill each tortilla with the ingredients of your choice. Makes 8 tacos.