I grew up eating breakfast burritos in El Paso, Texas but never heard of breakfast tacos until a recent visit to Austin.
The city has a love affair with breakfast tacos, and around every corner, I was tempted. Migas is Spanish slang for leftovers, which makes perfect sense.
The comforting ingredients in this dish are most likely in your fridge, begging to be thrown together. These migas are made with fresh ingredients and crispy corn chips. Do not use bagged tortilla chips, instead cut up corn tortillas and lightly fry. This recipe, found below, is vegetarian, but if you want heartier tacos add bacon or chorizo.
Breakfast Migas Tacos
- 1/4 cup vegetable oil for frying
- 3 corn tortillas, cut into pieces
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 1 cup chopped tomato
- 6 eggs
- Salt and pepper, to taste
- 1 or 2 roasted green chiles, chopped
- 1/2 cup finely shredded Mexican cheese blend
- 8 flour tortillas, warmed
- 1 avocado, peeled, pitted and sliced, if desired
- In 8-inch heavy skillet, heat vegetable oil over high heat. Reduce heat to medium; fry tortilla pieces in hot oil 30 to 60 seconds or until crisp and golden. Drain on paper towels.
- In 10-inch skillet, heat olive oil; add onion, and cook about 2 minutes or until translucent, stirring occasionally.
- Add tomato and tortilla chips; cook 2 minutes.
- Mix in eggs, salt, pepper and chiles; scramble, and when everything is perfectly combined, add cheese and let it melt.
- Wrap the migas in warm flour tortillas; garnish with slivers of avocado slices.