Migas Tacos
Whether you make these for breakfast, or in the middle of the night because you have the munchies, these are some of the best tacos out there! - AND they take less than 10 minutes to whip up.
Migas tacos are traditionally a breakfast taco with crumbled tortilla chips incorporated into the eggs.
I make these tacos at least once a week for breakfast. They’re highly addictive.
This recipe includes the tacos themselves, as well as an all purpose mexican crema, and pickled onions and jalapeños. These can easily be store bought, but they are so easy to make, you might as well make them at home and keep them stored in your fridge.
Ingredients
Tacos
2 small tortillas – corn or flour both work well
2 eggs
8-10 tortilla chips – extra for topping is optional – Adds a nice crunch!
1 cup shredded cheddar cheese
1-2 tablespoons butter
Crema (optional) - Enough for about 8 tacos
1 cup sour cream
¼ cup mayonnaise
1 lime juiced
1 teaspoon chili powder
Optional – add as much of your favourite hot sauce as you like
Pickles
For pickled red onions: 2 medium red onions, thinly sliced – I use a mandolin for even slices
For pickled jalapeños: 6 jalapeños, thinly sliced – I use a mandolin for even slices
Pickling solution:
1 cup white wine vinegar
1 cup water
1 tablespoon salt
1 tablespoon sugar
Note: This is enough for one batch. Double the pickling solution if you are making both.
This recipe works for lots of vegetables – Go have fun and experiment!
Preparation
1. On medium heat, melt your butter to coat your pan.
2. Once the butter is melting, crack your eggs into the pan, leaving room between each egg (don’t worry about breaking the yolk).
3. With a spatula, break the yolk in the pan and spread out the egg to roughly the same size as your tortillas.
4. After about a minute and while your egg is still gooey and about 50% cooked, crush 4-5 tortilla chips and place over your eggs.
5. Once your chips are spread out, cover your eggs and chip mixture in cheese. Then cover each egg/chip/cheese mixture with a tortilla. Let cook through another minute.
6. With a spatula, clip each stack so that the tortilla is now directly on your pan. Keep on the heat for another 15-30 second.
7. Transfer to your plate, top with crema and additional toppings and a few extra crushed tortilla chips for more texture.
8. That’s it…you’re done. Stuff your face!
Tip: For a crispier taco, place your tortillas in the pan as its warming up before you add the butter.
1. Combine all the ingredients into a bowl and transfer into a squeeze bottle for easy drizzling.
Adjust the ratios if you like your crema thicker or thinner.
This will store in your fridge for about a week or two. Use on any tacos, its delicious!
1. In a sauce pot, combine all the ingredients for the pickling solution. Place over medium heat.
2. While your pickling solution is on the stove, slice your vegetables and place in a clean jar.
3. Once salt and sugar are dissolved, pour the pickling solution into the jar covering the vegetables.
4. Let cool to room temperature, and place in the fridge.
For best results, make this ahead of time. This can be stored in the fridge for 2 weeks.
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