Breakfast Migas 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:

• 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.

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!

BIRRIA DE RES TACOS (BEEF BIRRIA TACOS)

Steps:

• Fill a pot with water and bring to a boil. Add guajillo, ancho, and arbol chile peppers; boil for 5 minutes. Remove pot from heat and allow peppers to soak until cool. Drain, reserving 1/4 cup of the water.
• Preheat the oven to 325 degrees F (165 degrees C).
• Rinse meat and pat dry with paper towels. Season with salt and pepper.
• Heat oil in a Dutch oven over medium-high heat. Add meat and cook until browned on all sides, about 10 minutes. Remove from heat.
• Line a heavy cast-iron grill pan or griddle with aluminum foil and place over high heat. Arrange tomatoes in a single layer on top. Grill until tomato skin is burned on all sides and begins to peel, 3 to 5 minutes.
• Combine soaked chile peppers, cooked tomatoes, vinegar, garlic, 2 teaspoons black pepper, cloves, cinnamon, cumin, thyme, marjoram, oregano, and salt to taste in a blender. Pour in reserved 1/4 cup of chile water; blend until smooth.
• Strain chile sauce through a mesh strainer and pour over the browned meat in the Dutch oven, turning roast so it is completely covered with sauce. Cover the Dutch oven and place in the preheated oven.
• Bake, basting meat every 45 minutes with the sauce, until birria begins to fall apart, 3 to 4 hours. Remove lid and bake uncovered until birria is crispy on top, about 20 minutes. Remove from oven, cover with 2 layers of aluminum foil, and allow to rest in a warm area for 10 minutes.
• Meanwhile, warm tortillas on a griddle. Fill each tortilla with birria and top with chopped onion and cilantro.

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.

BREAKFAST MIGAS TACOS

Steps:

• 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.