One of the best parts of living in Austin is the exposure I've gotten to Tex-Mex cuisine. Y'all already know I love tacos, but another fantastic dish native to this part of the country is migas. The dish originated as a way to turn the previous day's unused tortillas into breakfast, and involves frying pieces of tortilla in oil, then scrambling with eggs, onions, tomatoes, peppers, and cheese. What you need to know is that the dish is delicious, and more importantly, it exists in taco form!
My favorite migas tacos in Austin are from Veracruz All Natural, but if you ask ten people down here where to get the best migas tacos, you will get at least eight different recommendations.
For those of you without direct access to these boss snacks, here's my take on migas tacos- it's fairly straightforward, and if there's an ingredient in there you're not a huge fan of, feel free to eliminate or substitute- it is nearly impossible to go wrong with tacos.
Makes 2 Tacos
- Two 6" flour tortillas, warmed (you can do this in the oven, on the stove, or in the microwave)
- 1T oil
- 1/4C red onion, diced
- 1/4C sweet bell pepper, diced
- 1/2 jalapeno pepper, chopped into small pieces
- 1/8C tomato
- generous pinch of salt and pepper
- 6 tortilla chips, crumbled
- 1 egg, beaten
- 2T shredded cheese
- 2T salsa (store bought or make your own)
- Heat oil in skillet over low/medium heat.
- Add onion, cook until translucent (about 2 minutes).
- Add bell pepper and jalapeno pepper, cook for an additional 2-3 minutes.
- Add tomato, salt, and pepper, let heat for 1 minute.
- Add tortilla chips to mixture, cook until chips begin to brown slightly (about 2 minutes).
- Pour egg over mixture in skillet and let cook to desired doneness, stirring frequently (depending on how hot your pan is, and how done you prefer your eggs, you may want to remove the pan from the heat at this point).
- Divide mixture between each tortilla, top with shredded cheese and salsa.