San Antonio Migas Recipes

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VERACRUZ ALL NATURAL MIGAS BREAKFAST TACOS RECIPE



Veracruz All Natural Migas Breakfast Tacos Recipe image

The only migas breakfast tacos recipe you will ever need.

Provided by Brooke Eliason

Categories     Breakfast     Main Course

Number Of Ingredients 13

4 roma tomatoes, chopped
1/4 medium white onion, chopped
1/3 bunch of cilantro leaves, chopped
1 teaspoon sea salt
1 jalapeno, seeded and diced (optional)
2 Tablespoons olive oil
2 handfuls of corn tortilla chips
4 large eggs, beaten
salt and pepper to taste
4 medium-sized corn or flour tortillas
1/2 cup Monterey Jack cheese, grated
4 large slices of avocado
salsa, optional

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.

SAN ANTONIO MIGAS



San Antonio Migas image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/2 cup chopped red bell pepper
1 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
1/2 cup shredded pepper jack cheese
In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

Steps:

  • Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
  • Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
  • Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

AMAYA'S MIGAS



Amaya's Migas image

Serve this meatless main-made by frying torn-up tortillas or tortilla chips with eggs, tomatoes, and cheese-for breakfast or whenever you need an authentic Tex-Mex experience.

Provided by Robb Walsh

Categories     Breakfast     Dinner     Egg     Tortillas     Jalapeño     Cheddar     Tomato

Yield Serves 2

Number Of Ingredients 7

1 tablespoon vegetable oil
2 cups dime-sized tortilla pieces or crushed tortilla chips
1/2 cup chopped tomato
2/3 cup chopped onion
1 jalapeño chile, stemmed, seeded, and chopped
2 eggs
1/2 cup cheddar cheese

Steps:

  • Heat the oil in a large skillet over medium heat and sauté the tortilla pieces or chips until slightly crisp, 1 to 2 minutes. Add the tomato, onion, and chile and cook for 5 minutes. Pour in the eggs and mix with a spatula, scraping up the eggs as they cook. When the eggs are partially set, add the cheddar. Cover. Toss a few more times until the cheese melts.

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