Monday, April 16, 2018

M is for: Migas Tacos

So I have a confession to make.

I accidentally skipped the letter "M" recently on the blog (insert face palm emoji girl.)

I realize that even my most faithful readers probably did not notice. But I knew in my heart that it had been skipped, so here I am making good on my blog theme that I selected 7 years ago, not realizing the limitations it would sometimes present in sticking to my alphabet themed blog.

Anyways, I'm heading to Austin soon for my friend Megan's bachelorette party, so tacos have been on the brain lately. Austin is known especially for their affinity for breakfast tacos, and even more specifically, "migas" breakfast tacos. Migas literally means "crumbs" in Spanish, referring to the crumbled bits of tortilla chips mixed in with the eggs and other vegetables. And since I will be consuming copious amounts of these breakfast tacos, it is TOTALLY necessary to eat extra amounts of them before I even touch down in Texas, right? (Right?)


A post shared by Jaymee Sire (@jaymeesire) on

But first, please indulge me in a quick story about these tortilla chips. A couple of months ago when exploring our neighborhood, Justin and I popped into a butcher shop called The Meat Hook. Randomly, we purchased some tortilla chips along with some stuff from the meat counter. I'm not exaggerating when I say they were THE. BEST. CHIPS. EVER. We were obsessed. I even did a little boomerang about them with my favorite salsa.


Fast forward to yesterday, when we decided it would be fun to take a little field trip to Queens to see where they make these famous tortilla chips. Tortilleria Nixtamal also operates as a Mexican restaurant, so I figured we would take a bunch of photos of the tortilla making process, have lunch and then head home with fresh tortillas and chips.

We did not prepare for this trip whatsoever. I did not bother to check the hours. Upon arrival, we discovered that they are closed on Mondays, Tuesdays & Wednesdays. The tortilla machine was getting a tune up and no one spoke English. Thankfully, they had some tortilla chips they could sell us! And for only $3! (wayyy cheaper than the Meat Hook.) Only problem was, it's cash only and I of course didn't have any. So after the ATM fees and the gas it took to get up there and back, these were more like $10 tortilla chips. But, it's a good story right?! Plus, they really are delicious.


Ok, back to the Migas. Aside from delicious tortilla chips, you will also need eggs and the usual taco suspects. I think chorizo would be egg-cellent here (Dad jokes all day long), but I kind of wanted to keep it more simple and true to a basic migas taco.


I saw a suggestion in a Serious Eats post that recommended salting and draining the diced tomato. I love this idea because I think tomatoes always need salt before eating, and it helps draw out some of the moisture so you don't end up with watery migas. Also, Justin doesn't really like tomatoes unless they are cooked, so I figured this would help make them more appetizing to an anti-tomato person.

I also added an extra step that calls for sautéing the vegetables first, then wiping out the pan and adding eggs to melted butter, and gently folding the veggies back in halfway through the cooking process. I realize that most migas recipes will just tell you to dump the eggs right in, but I've always done my scrambled eggs where you add the cooked ingredients in later, so I carried that through here. I think it makes for fluffier eggs and a prettier presentation, but if you are starving and just want to eat your migas as quickly as possible, you can skip this step. I give you permission.


Once you are ready to cook your eggs, wipe out the pan and heat on medium-low. Add a tablespoon of butter, and while it's melting, whisk your eggs with some salt. You can add a splash of milk if you want, but it's not necessary. When butter has almost melted, pour in the eggs and cook until curds start to form, stirring occasionally, about 3-4 minutes.


When eggs are about halfway cooked, fold in the sautéed veggies. Then the crushed tortilla chips. (The idea is to still have some crunch to the chips, without them getting soggy.) When eggs are almost done, remove from the heat and stir in the cheese. (The eggs will continue to cook in the warm pan, so it's important to do this before they are done.) I like a softer, creamier scrambled egg, but cook to whatever is your scrambled egg preference.


While your eggs are cooking, warm up your tortillas on a cast iron skillet so they are warm and toasty and ready to go. (I am obsessed with these blue corn ones I found at Whole Foods.) Spoon your migas onto the tortillas and top with whatever garnishes you like (I went with cilantro, green onions, avocado and a little squeeze of lime.)


Now I get to eat the real deal in Austin... every. single. day. And I can't wait! If you have favorite taco spots in Austin, please let me know in the comments... I would love to hear them!

Migas Breakfast Tacos

by Jaymee Sire
Prep Time: 20 minutes
Cook Time: 15 minutes
Keywords: saute breakfast gluten-free egg tortilla chips

Ingredients (4 tacos)
  • 1/4 cup chopped tomato
  • kosher salt
  • 1 tablespoon cooking oil (such as Safflower)
  • 1/3 cup chopped onion
  • 1 small jalapeño pepper, seeded and finely chopped (about 1/8 cup)
  • 4 large eggs
  • Freshly ground pepper & kosher salt, to taste
  • Splash of milk (optional)
  • 1 tablespoon of butter
  • 1/3 cup crushed tortilla chips (bite-sized pieces)
  • 1/4 cup shredded pepper Jack cheese (optional)
  • 4-6 small tortillas (flour or corn)
  • Toppings: Cilantro, scallions, slices avocado, salsa
Instructions
  1. Place diced tomato in a colander over the sink or a bowl and season with salt. Set aside.
  2. Heat a large skillet over medium-high heat, add olive oil until shimmering, then add the onion & pepper and cook until they start to soften (about 3-4 minutes.) Add tomatoes if you prefer them slightly cooked. Cook another 30 seconds. Remove vegetable mixture to the strainer used for tomatoes and set aside. Wipe out pan and reduce heat to medium low.
  3. Crack eggs into a medium bowl & season with salt & pepper and add a splash of milk if using. Add butter to pan. While butter starts to melt, beat eggs until foamy. Add to pan just before butter has completely melted. Cook until curds start to form, stirring occasionally, about 3-4 minutes.
  4. Add tortilla chips, and vegetable mixture and continue cooking until eggs are almost done. Stir in cheese and remove from heat. (The eggs will continue cooking in pan once removed from heat, so it’s important to remove before they are done.)
  5. While eggs are cooking warm tortillas on a cast iron pan.
  6. Once eggs are done to your liking, spoon onto tortillas and garnish with desired toppings. Eat immediately!
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2 comments:

  1. Short list for the trip to Austin. Can’t go wrong with so many options, but these are 3 of my faves.

    Veracruz all natural - get a migas taco and an Aguas Fresca
    Valentina’s Tex Mex - brisket taco
    Taco Joint (that’s the name, two locations, one on riverside is big and easy to get to) - street taco and a seared fish taco.

    Enjoy!

    ReplyDelete
  2. Shortlist for Austin (so many options but these are my favs):

    1.) Veracruz All Natural: Migas taco and an aguas fresca
    2.) Valentinas Tex-Mex: Smoked brisket & Smoked Carnitas
    3.) Taco Joint (seriously, that's the name, go to one on Riverside): Street taco & seared fish

    And, embrace the Austin and get yourself chips & queso everywhere you go!

    ReplyDelete

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