Migastacos Recipes

MIGAS BREAKFAST TACOS

Migas Breakfast Tacos image

Unless you grew up in the Southwest or visit there often, you might be hearing of migas for the first time. Think of them as the best scrambled eggs ever. The secret ingredient: corn tortillas. They're what really make my migas tacos special! -Stephen Exel, Des Moines, Iowa

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 3 servings.

Number Of Ingredients 11

Ingredients

1/4 cup finely chopped onion
1 jalapeno pepper, seeded and chopped
1 tablespoon canola oil
2 corn tortillas (6 inches), cut into thin strips
4 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup crumbled queso fresco or shredded Monterey Jack cheese
1/4 cup chopped seeded tomato
6 flour tortillas (6 inches), warmed
Optional toppings: Refried beans, sliced avocado, sour cream and minced fresh cilantro

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.

Nutrition Facts : Calories 424 calories, Fat 21g fat (5g saturated fat), Cholesterol 295mg cholesterol, Sodium 821mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

MIGAS BREAKFAST TACOS

Migas Breakfast Tacos image

Tortilla chips in tacos may seem like overkill, but they're not. Set into scrambled eggs that are loaded with onions and poblanos, they soften and enrich the mix while keeping some crispiness. A slice of avocado on top - along with melted cheese - adds a nice creaminess to the mix. These tacos work well with red or green salsa, so use your favorite. While these would impress at a weekend brunch, they also come together quickly on weekday mornings, and can be wrapped in foil to be eaten out of hand.

Provided by Genevieve Ko

Categories breakfast, brunch, dinner, lunch, quick, snack, weekday, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

6 large eggs
Kosher salt
6 corn tortillas
2 tablespoons vegetable oil
1 cup tortilla chips, broken if very large
1/2 cup diced onion
1 cup diced, seeded poblano pepper
1/4 cup chopped cilantro
2 ounces pepper jack cheese, grated (3/4 cup)
1/2 avocado, pitted, peeled and sliced
Salsa, for serving

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.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 13 grams, Carbohydrate 23 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 374 milligrams, Sugar 3 grams, TransFat 0 grams

MIGAS TACO

Migas Taco image

Provided by Food Network

Categories main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 small handful tortilla chips, lightly crushed
1 tablespoon jalapenos, chopped
1/8 cup tomatoes, diced
1/8 cup onion, diced
1/2 cup Mexican-blend cheese, grated
1 egg
1 soft flour tortilla
Salsa (optional)

Steps:

Put the soft tortilla in a skillet over low to medium heat to warm throughout the process. Mix the chips, jalapenos, tomatoes, and onions and saute over medium heat until the onions are mostly translucent (don't let the chips burn). On the other side of the skillet, add the cheese and heat until melted, while cooking the rest of the dish. Add the egg to the vegetables, scramble together and heat until the egg is cooked. Scoop off the egg mixture and place on top of the cheese. Take off the cheese and egg and place on the warmed soft tortilla. Top with salsa, if desired.

MIGAS BREAKFAST TACOS

Migas Breakfast Tacos image

Migas are normally cooked eggs with fried tortilla strips. I however enjoy a 'deconstructed' version. I cook my eggs with Hatch chiles and onions, stuff a tortilla with the egg mixture, and top them with fried corn tortilla strips.

Provided by Yoly

Categories Tacos

Time 15m

Yield 2

Number Of Ingredients 8

Ingredients

4 large eggs
1 tablespoon milk
salt and freshly ground black pepper to taste
1 tablespoon butter
1 (4 ounce) can Hatch chile peppers
¼ cup onions, diced
6 (6 inch) corn tortillas
2 (6 inch) Tortillas, ready-to-bake or -fry, corn

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.

Nutrition Facts : Calories 455.5 calories, Carbohydrate 54.5 g, Cholesterol 387.9 mg, Fat 18.8 g, Fiber 8.2 g, Protein 20.3 g, SaturatedFat 7.3 g, Sodium 235.4 mg, Sugar 5.5 g

MIGAS BREAKFAST TACOS

Migas Breakfast Tacos image

What's better than breakfast tacos? How about breakfast tacos with some extra crunch in them? Migas ("crumbs" in Spanish) refers to the crumbled bits of tortilla chips mixed in with the eggs and vegetables. But don't expect any crumbs left when you serve this recipe.

Provided by Jaymee Sire

Categories main-dish

Time 25m

Yield 4 tacos

Number Of Ingredients 11

Ingredients

1/4 cup chopped tomato
Kosher salt and freshly ground black pepper
1 tablespoon cooking oil, such as safflower
1/3 cup chopped onion
1 small jalapeno, seeded and finely chopped (about 2 tablespoons)
4 large eggs
1 tablespoon butter
1/3 cup crushed tortilla chips (bite-sized pieces)
1/4 cup shredded pepper jack cheese, optional
Four 6-inch corn or flour tortillas
Chopped cilantro and scallions, sliced avocado, and salsa, for topping, optional

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!

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