Migas Breakfast Tacos

By: Hannah Lee Leidy
Photos by Hayden Spears

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Serves 4

  • 1 !Morita chile
  • 2 !avocados Juice of 1 lime Salt to taste
  • 2 tablespoon oil or lard
  • 1 cup fried tortilla strips or roughly crushed tortilla chips (the thicker, the better)
  • 1 small onion diced
  • 2 small tomatoes diced
  • 8 !eggs beaten well
  • ½ cup grated Queso Asadero
  • ½ bunch cilantro roughly chopped divided Freshly ground black pepper to taste
  • 8 corn tortillas warmed
  • Ingredients
  • Morita chiles—vine-ripened and smoked jalapeños—are very similar in flavor to chipotle peppers, but softer and fruitier. You can find them online, or substitute chipotles in a pinch.
  1. In a dry pan over medium heat, toast the Morita chile until fragrant, about 1 minute, turning often to avoid scorching. Once toasted, transfer chile to a bowl and cover with hot water. Let soak for 20 minutes, then blend the chile with ½ cup of the soaking water until roughly chopped. Set aside.
  2. Mash avocado with lime juice and season with salt; set aside.
  3. In a large sauté pan over medium-high heat, heat oil. Once hot, add tortilla strips and cook, stirring constantly, until lightly toasted, about 1 minute. Add onions, tomatoes, and pureed Morita pepper. Cook, stirring often, for another minute. Add eggs, cheese, and half the cilantro. Season with salt and pepper. Cook until eggs are just set, 1 to 2 minutes more.
  4. To assemble the tacos, spread avocado on each tortilla and divide migas among them. Garnish with remaining cilantro and serve.

From A Look at Texas’ Breakfast Taco Tradition.

  • Recipe from Jesse Griffith of Dai Due Taqueria, Austin, Texas

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