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Migas Breakfast Tacos Recipe Recipe

Name: Migas Breakfast Tacos Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
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

Tasting Table

Chorizo, bacon and eggs come together for the breakfast tacos of champions.

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

Method

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

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.

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.

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.

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.

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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