Migas Breakfast Tacos

Updated Jan. 19, 2024

Total Time

20 minutes

Ingredients

• 6 large eggs

• Kosher salt (e.g., Diamond Crystal)

• 6 corn tortillas (preferably fresh or store-bought; see “Chef’s Tips” for rehydration)

• 2 tablespoons vegetable oil

• 1 cup tortilla chips (broken into ½-inch pieces if large)

• ½ cup diced onion (yellow or white)

• 1 cup diced, seeded poblano chile (adjust heat with jalapeños if preferred)

• ¼ cup chopped fresh cilantro

• 2 ounces pepper Jack cheese, grated (¾ cup)

• ½ ripe avocado, pitted, peeled, and sliced

• Salsa (for serving; use homemade or store-bought)

Preparation

Step 1: Prepare the Egg Mixture

In a medium bowl, beat the eggs with ½ teaspoon Kosher salt until smooth and slightly frothy. Set aside.

Step 2: Warm the Tortillas

For fresh tortillas:

Heat a large cast-iron or nonstick skillet over medium heat. Add 3 tortillas and cook 1–2 minutes per side, turning occasionally, until pliable and warm (not dry or crispy). Stack on foil, wrap tightly, and set aside. Repeat with the remaining 3 tortillas.

For store-bought tortillas:

To prevent cracking, lightly brush both sides of each tortilla with a tiny amount of water (keep moisture minimal). Stack, wrap in a damp paper towel, and microwave 1 minute (for 6 tortillas). Alternatively, heat in a dry skillet over medium heat, flipping every 30 seconds until warmed through (2–3 minutes total). Wrap in foil to retain heat.

Step 3: Sauté the Migas Base

Increase heat to medium-high. Add oil and swirl to coat the pan. Toss in tortilla chips and stir frequently (30 seconds) until they sizzle and develop light brown spots. Add onion, poblano, and 1 teaspoon salt. Stir continuously for 2 minutes until onion edges are translucent (vegetables remain crisp).

Step 4: Scramble Eggs into the Mixture

Gently drizzle the egg mixture over the chips/vegetables. Let stand 15 seconds (eggs begin to set). Stir rapidly with a spatula to scramble until eggs are just set but still slightly moist (30 seconds–1 minute). Sprinkle cilantro and stir once more.

Step 5: Assemble and Serve

Transfer the hot migas to a plate. Divide evenly among the 6 warmed tortillas. Top each with cheese, avocado slices, and salsa.

On-the-Go Option: Wrap each taco in foil. Assembled tacos stay warm for up to 30 minutes.

Chef’s Notes

• Recipe Context: This is a taco-adapted version of migas, common in Austin, TX. Traditional migas are “plated” with refried beans/potatoes, while this taco format is a casual, handheld twist.

• Variations: Swap tortilla chips with torn fresh tortillas (1-inch pieces) for a crunchier base. Omit eggs for chilaquiles (a classic “dry” migas variant).

• Practical Tips: Store-bought tortillas require rehydration to avoid cracking during heating. Use mild poblanos or substitute with green bell peppers for heat tolerance.

Original recipe adapted from a Tejana home cook, with feedback on regional authenticity and creative adaptations.