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Recipes

Migas Breakfast Tacos

Treat yourself to bacon, chorizo and eggs wrapped in warm tortillas
39 Ratings
100% would make again
Migas Breakfast Tacos
Photo: Dave Katz/Tasting Table

Sure, avocado toast never goes out of fashion. But every now and then, it’s nice to spice things up, Tex-Mex-style. That's why we're calling in the big guns: breakfast tacos.

With today being National Taco Day, it’s only appropriate we start the celebration with the most important meal of the day. Warm flour tortillas hold chorizo and bacon scrambled eggs, then get topped with tomatoes, avocado and tortilla strips fried in bacon fat (yes, we went there and so should you). This year, skip the bulky breakfast burrito and make the perfect breakfast taco instead with the tips below.

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The magic of migas. The main component of these tacos is the fried tortilla-scrambled egg mixture known as migas. In this version, we don't just fry up tortilla strips in oil, we cook chorizo in rendered bacon fat before using the vibrant red oil to crisp up the tortillas. This allows those crunchy strips to soak up all the flavor of the meat.

When frying the tortilla chips, you want to watch them carefully so they do not burn. Since there isn’t a ton of fat in the pan (as opposed to the typical deep-frying process), you want to keep the strips moving. Then, make sure you drop the heat to medium low once the eggs hit the pan, to cook slowly and get that perfect curd.

Tortillas, two ways. You may wonder why we use two types of tortillas in the recipe. The short answer: Why not? While soft flour tortillas are perfect for wrapping up the scrambled eggs and chorizo, corn tortillas are the only way to go when it comes to migas. Think of them as tiny tortilla chips that add the perfect crunch to tender scrambled eggs.

The flour tortillas should be fresh, but migas are the perfect way to use up old corn tortillas, which we like to keep in the freezer for moments like this. Just make sure they're completely thawed and dried before frying.

Say cheese. Some may say that adding cheese here is blasphemous. We politely disagree. Shredded Monterey Jack cheese adds the perfect sharp flavor to balance the richness of the bacon and chorizo. And if you still feel strongly about no cheese, omit it—our feelings won't be hurt.

Show topper. The finishing touch to these breakfast tacos is a marinated cherry tomato-and-avocado mixture. The tomatoes add a touch of acidity, and the avocado cools things off.

Now you’re ready to kick off National Taco Day with the best breakfast around. If you need another fix come lunchtime, we won’t judge.

Check out some of our favorite breakfast recipes.

Migas Breakfast Tacos

Recipe from the Tasting Table Test Kitchen

Yield: 8 tacos

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

½ cup cherry tomatoes, quartered

1 tablespoon lime juice

1 tablespoon olive oil

1 avocado, diced

1 garlic clove minced

Kosher salt and freshly ground black pepper, to taste

6 eggs

½ cup grated Monterey Jack cheese, plus more for garnish

2 tablespoons heavy cream

2 tablespoons chopped Hatch green chile

7 ounces (4 strips) thick-cut bacon

7 ounces (2 links) chorizo, casings removed

2 small corn tortillas, cut into 1½-by-¼-inch strips

8 small flour tortillas, warmed

Cilantro leaves, for garnish

Directions

1. In a small bowl, toss together the cherry tomatoes, lime juice, olive oil, avocado, garlic, salt and pepper to coat, then set aside.

2. In a medium bowl, beat the eggs until smooth, then whisk in the cheese, cream and green chile; season with salt and pepper, then set aside.

3. In a 10-inch nonstick skillet, cook the bacon over medium heat, flipping once, until golden and rendered, 8 to 10 minutes. Transfer the bacon to a cutting board. Once cool enough to handle, roughly chop then transfer to a bowl.

4. To the pan of rendered bacon fat, add the chorizo. Cook, stirring often to break up the meat, until the chorizo is golden and rendered, 3 to 4 minutes. Using a slotted spoon, transfer to the bowl with the bacon.

5. Add the tortilla strips to the pan and cook until lightly golden, 2 to 3 minutes. Reduce the heat to medium low, then add the eggs with the reserved bacon and chorizo. Cook, stirring constantly, until the eggs are fully scrambled, 3 to 4 minutes.

6. On a cutting board, lay out the warm flour tortillas. Divide the scrambled eggs between the tortillas, then spoon the tomato mixture over top. Garnish with cilantro, then serve.

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