Veracruz All Natural Migas Breakfast Tacos Recipes

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 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:

• Crack eggs into a bowl and whisk in milk, salt, and pepper. Set aside.
• Melt butter in a skillet over medium heat. Add Hatch chiles and onions. Saute until onions are soft and translucent, 4 to 5 minutes. Add eggs and cook and stir until eggs are set, 3 to 4 minutes.
• Divide eggs between 6 tortillas and top with fried corn tortilla strips.