Migas Breakfast Tacos Recipes

MIGAS BREAKFAST TACOS

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add tortilla strips; cook 3 minutes longer. In a small bowl, whisk the eggs, salt and pepper. Add to skillet; cook and stir until almost set. Stir in cheese and tomato., Serve in flour tortillas with toppings of your choice.

MIGAS BREAKFAST TACOS

Steps:

• Place the tomato in a colander and season with salt. Set aside and let drain.
• Meanwhile, heat a large nonstick skillet over medium-high heat. Add the oil and heat until shimmering. Add the onion and jalapeno and cook, stirring occasionally, until they start to soften, 3 to 4 minutes. Add the tomatoes, if you prefer them slightly cooked, and cook for 30 seconds. Drain the vegetable mixture in the colander and set aside. Wipe out the skillet and reduce the heat to medium-low.
• Crack the eggs into a medium bowl and season with salt and pepper--but do not beat yet. Add the butter to the skillet; while it starts to melt, beat the eggs until foamy and add to the skillet just before the butter melts completely. Cook, stirring slowly with a silicone spatula, until curds start to form.
• While the eggs are cooking, warm the tortillas on each side in a cast-iron skillet over medium-high heat.
• Add the tortilla chips and vegetable mixture to the eggs and continue to cook until the eggs are almost done. Sprinkle with cheese and remove from the heat. (The eggs will continue to cook off the heat.)
• Once the eggs are done to your liking, spoon them onto the warmed tortillas and garnish with your desired toppings. Serve immediately!

MIGAS BREAKFAST TACOS

Steps:

• Heat a bit of oil in a skillet over medium heat. Add the diced onion, salt & pepper and cook until the onion becomes translucent. Add the garlic, red pepper & jalapeno and cool for a few minutes more until all veggies are tender and lightly browned. Add the tomatoes (a pinch more salt) and let them cook down just a bit. Add a few big squeezes of lime and scrape off any tomato pieces that are sticking to the bottom of the pan.
• Add the eggs and give them a stir as they start to set. Add the scallions and cheese and continue to fold (scrambled eggs style).
• Fold in the tortilla strips just before you're ready to take the eggs out of the pan. Remove everything from the pan while the eggs are still a tiny bit runny. Taste and adjust seasonings.
• Serve with tortillas, avocado slices, salsa, and cilantro.

MIGAS BREAKFAST TACOS

Steps:

• Beat the eggs with 1/2 teaspoon salt in a medium bowl.
• Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
• Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
• Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
• Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

VERACRUZ ALL NATURAL MIGAS BREAKFAST TACOS RECIPE

Steps:

• Make the pico de gallo. Combine the tomatoes, onion, cilantro, salt, and jalapeno if using in a medium bowl. Set aside.
• Heat griddle to 350 F or a nonstick frying pan to medium-high heat. Spray griddle or frying pan with cooking spray, and cook tortillas for about 30 seconds on each side, or until the tortillas have small brown spots on either side. Remove from heat and set aside.
• Add olive oil to the same pan, still keeping it heated at 350 or medium-high heat. After a few seconds, use your hands to crumble the chips into the hot oil. Toss the chips and oil for about 30 seconds with a spatula. Add 1 cup of pico de gallo to the hot chips and oil. Toss all ingredients together for 30-45 seconds. Add beaten eggs to pan with other hot ingredients. If using a griddle use both a metal spatula and bench scraper to keep eggs contained in the center of the griddle. Cook eggs with chips and pico until cooked through but still soft, avoiding overcooking the eggs or creating brown spots on the surface. Salt and pepper eggs.
• Evenly distribute the pico/tortilla/egg mixture (aka the migas) between the four cooked tortillas. Immediately top each taco with a sprinkle of the grated Monterey Jack cheese so the cheese will melt slightly. Top each taco with a generous slice of avocado. Serve with salsa or any leftover pico de gallo if desired.

MIGAS TACOS

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño and cook until tender, about 4 minutes. Stir in the tomato and the garlic and cook for 30 seconds. Season to taste with salt and pepper.
• Pour the eggs directly into the onion mixture. Cook, stirring gently, until the eggs are cooked to your preference. Stir in the tortilla chips and cheese, then remove from the heat.
• If desired, blister your tortillas on a gas stovetop, or in a dry skillet.
• Place 1/6 of the egg mixture down the center of each tortilla. Top with a slice of avocado and some cilantro. Serve immediately.

MIGAS BREAKFAST TACOS

Steps:

• Crack the eggs into a bowl and whisk with a fork until blended. Set aside.
• Heat a non-stick skillet over medium heat. Take each tortilla and lightly toast both sides, about 20 seconds per side. Set aside the tortillas.
• Add the oil or butter to coat the skillet and heat for 30 seconds. Add the eggs to the skillet. As eggs are starting to cook, add the diced tomato and jalapeno. Stir as you would scrambled eggs and cook until about 30 seconds from being done.
• Add the crushed tortilla chips to the pan and stir to combine. Season the eggs with salt and pepper.
• On each tortilla, place half of the egg mixture. Grate some cheese over the top of each tortilla and top with avocado cubes. Add salsa if desired, and enjoy!

MEXICAN MIGAS

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

MIGAS BREAKFAST TACOS RECIPE

Steps:

• In a small bowl, toss together the cherry tomatoes, lime juice, olive oil, avocado, garlic, salt and pepper to coat, then set aside.
• In a medium bowl, beat the eggs until smooth, then whisk in the cheese, cream and green chile; season with salt and pepper, then set aside.
• In a 10-inch nonstick skillet, cook the bacon over medium heat, flipping once, until golden and rendered, 8 to 10 minutes. Transfer the bacon to a cutting board. Once cool enough to handle, roughly chop then transfer to a bowl.
• To the pan of rendered bacon fat, add the chorizo. Cook, stirring often to break up the meat, until the chorizo is golden and rendered, 3 to 4 minutes. Using a slotted spoon, transfer to the bowl with the bacon.
• Add the tortilla strips to the pan and cook until lightly golden, 2 to 3 minutes. Reduce the heat to medium low, then add the eggs with the reserved bacon and chorizo. Cook, stirring constantly, until the eggs are fully scrambled, 3 to 4 minutes.
• On a cutting board, lay out the warm flour tortillas. Divide the scrambled eggs between the tortillas, then spoon the tomato mixture over top. Garnish with cilantro, then serve.

MIGAS BREAKFAST TACOS

Steps:

• Whisk together eggs and salsa in small mixing bowl and set aside.
• In a large frying pan, heat oil to ≈ 375° and add diced onion. Let cook for 3-4 minutes, then toss in pan and add jalapenos. Cook until soft and onions are translucent.
• Add chips and toss in pan to coat.
• Pour in egg mixture and cook, stirring frequently until eggs are almost cooked. Then add cheese and stir until melted.
• Once the eggs are done, remove from heat and add a heaping tablespoon of sour cream and stir inches.
• Serve in warm tortillas. Migas tacos freeze and reheat well.