Austin Style Migas Breakfast Tacos
Austin, TX has such an amazing food culture. Of all the standout offerings, breakfast tacos are by far my favorite. Here’s my take on a classic migas breakfast taco and a spicy salsa verde.
Recipe Details:
Serves: 2
Difficulty: Easy
Ingredients:
3 eggs
2 flour tortillas
I medium white onion
2 poblano peppers
4-5 tomatillos
1 jalapeño
1 cup cilantro
2 limes
2 cloves of garlic
1/4 cup shredded cheese (cheddar, jack, or oaxaca)
1/2 cup of crushed tortilla chips
1 tbsp olive oil
Salt/pepper
Salsa Verde:
Preheat oven to 450°F.
Remove husks from tomatillos and cut one onion in half (reserve the other half).
Place tomatillos and onion half on a foil-lined baking sheet.
Add jalapeños and 2 cloves of garlic.
Coat with olive oil, salt, and pepper.
Roast for 45 minutes until browned and charred in spots.
Place in a blender and blend on high for 30 seconds.
Add the juice of both limes and cilantro, blend for another 30 seconds.
Adjust seasoning and set aside.
2. Breakfast Tacos:
Thinly slice the reserved onion half.
Remove stem and seeds from poblanos and thinly slice.
In a non-stick pan, heat oil and add onions with salt and pepper. Cook for 4-5 minutes on medium heat.
Add poblanos and cook for another 5 minutes until charred in spots.
Scramble eggs and season with salt and pepper.
Add to onion and peppers and scramble together.
Add tortilla chips and mix until you have a hard scramble.
Add half of your cheese, mix, and remove from heat.
Evenly distribute the egg mixture on each tortilla.
Top with remaining cheese and salsa verde.
