Migas Breakfast Tacos
It's been almost a year since Cole and I ventured to Austin! I miss the warm, sticky heat (if you've had a winter like we have in Washington, you'll understand), the undercurrent of smoky barbecue smell in the air, the fact that good beer and music were just steps away from our humble abode away from home, and most importantly, the outstanding food. If you feel like reliving these tasty adventures as I like to from time to time, you can read about the whole trip right here!
While Cole and I miss the barbecue like crazy (because barbecue anywhere near as good as the barbecue in Austin is few and far between in Seattle), there's one thing we miss pretty consistently and that, my friends, is breakfast tacos.
In Austin, we got our breakfast taco fix as many times as our stomachs could handle. The most memorable destination was hands down, though, was Veracruz All Natural. Two of the five mornings we spent in Austin we walked just a few blocks down to a gravel parking lot with a white school bus as the breakfast taco making hub. Their signature breakfast taco was the migas breakfast taco - scrambled eggs with crushed up tortilla chips, served in a corn tortilla with an obscene amount of Monterey jack cheese, pico de gallo and fresh avocado slices. They were so good, we knew upon first bite that we had to make more than one visit while in Austin. They were also so good that we just had to recreate them at home to get our migas breakfast taco fix!
I'll preface this now: they look a little rough around the edges. There's some squished up avocado and unkempt pico de gallo, but that's just the spirit of the Veracruz migas breakfast taco, y'all. They're truly served bundled up in aluminum foil for you to unwrap and enjoy over a picnic table. They're apologetically un-fancy and they’re created for one purpose and one purpose only: to stuff your face.
So here you have it, folks. A homemade Veracruz All Natural-inspired migas breakfast taco recipe. Perfect for throwing together on a lazy weekend morning, they’re layered with texture and flavor; crunchy, fresh, cheesy, bright and creamy all in one bite. It's safe to say they're one of my favorite breakfasts of all times, for the taste and nostalgia factor alone. Pro tip: bundle them up in foil for an authentic Austin experience and for easy cleanup!
Migas Breakfast Tacos
Makes four breakfast tacos
Ingredients
4 good corn tortillas - La Tortilla factory is the only brand I buy! They actually taste homemade.
3 eggs
1 tablespoon butter
Salt and pepper to taste
Handful of crushed tortilla chips - literally just a handful!
1/2 cup shredded Monterey jack cheese
Pico de gallo
Avocado slices
Quick Pico de Gallo
1 cup chopped tomatoes
1/2 cup finely chopped white onion
1 finely diced jalapeno
Juice of 1 lime
1/4 chopped cilantro
1 teaspoon salt
Directions
To make pico de gallo, combine all ingredients then refrigerate for at least 30 minutes or overnight.
Grab two large skillets, heat both on medium heat. On one, start toasting tortillas, two at a time. Flip and add a small handful of the cheese to each. Let melt then remove from heat and place each onto a sheet of aluminum foil. Repeat with two more tortillas.
Meanwhile, scramble eggs in a a bowl. Season with salt and pepper. Melt butter in the other skillet and spread evenly across skillet. Pour eggs into skillet and let sit for 1 minute. Crumble tortilla chips finely into eggs. Fold up sides of eggs and combine tortilla chips, cooking for another 1-2 minutes. Remove from heat. Distribute egg/tortilla mixture evenly between four tortillas, garnish with pico de gallo and avocado slices. Wrap in tin foil to really congeal the flavors, or enjoy ASAP if you're just that impatient!
