- prep time15 min
- total time 25 min
- serves 3
Start with the pico de gallo—a simple salsa that means "Beak of the Rooster" in Spanish. Courtesy of John Galindo of Izzoz Tacos.
1 roma tomato
⅒ cup of onion, diced
1 clove garlic
½ jalapeno pepper
2 sprig cilantro
1 Tbsp lemon juice
Fresh cracked pepper
3 yellow corn tortillas
2 oz oil or butter
Shredded cheddar cheese
1. Dice up the roma tomato and onion, crush and mince the garlic, mince the jalapeno pepper remove the seeds (unless you like it spicy!) and add the cilantro, lemon juice and salt and pepper to taste. Set aside and reserve for later.
2. For the migas tacos dice the yellow corn tortillas in to 1 inch squares, and heat the oil in a pan till almost its smoke point. Gently toss in the "chips" and saute until crispy and toasty. Drain any excess oil.
3. Then add the pico de gallo about 2-3 tablespoons full, careful with this step it might get a little spicy in the kitchen with those peppers sauteing!
4. After sauteing the pico with the chips until the veggies have slightly caramelized, it’s time to add the eggs. Gently pour over the chip and pico mixture the four scrambled eggs and then season with salt and pepper to your liking.
5. Stir the egg mixture evenly till you get the eggs to the proper doneness, careful not to over cook the eggs.
6. Turn off the heat and then sprinkle in the cheddar cheese and toss in just to melt it.
7. Plate and serve with additional corn or flour tortillas and the remaining pico de gallo.
8. Alternatively include refried or charro beans and roasted potatoes to accompany the dish or just wrap them in a few tortillas and take them on the go.