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MIGAS TACOS

Today was one of those days I woke up tired and had no motivation to get out of bed. We’ve definitely all been there right? But soon enough, as the clock strikes 7am my husbands alarm goes off and my son is begging for milk and food. I shook off my sleepiness and walked to the kitchen. I filled my sons sippy cup with milk and turned on my espresso maker. I took a sip of my dirty chai tea latte and began to scavenge my fridge. It was breakfast time and I had a hungry family to feed.

If you don’t know what “migas” is… it’s a very old dish you’ll see in Spanish and tex-mex cooking. It’s an egg dish with corn tortillas and peppers. I like to add sausage to mine to make it a little more filling. There are so many ways to serve migas. You can eat it alone with a side of beans or stuff it in a flour tortilla and eat is as a taco. I love to add fresh avocado, tomato and hot sauce to mine.

Migas tacos is something that reminds me of my mom. Whenever we went to get breakfast at a Mexican restaurant, her go-to order would be migas. At a young age I never saw what all the fuss was about, but as I grew older and my tastebuds developed I ended up falling in love with migas.

I’ve been cooking migas for well over a decade now. It’s such an easy, cheap, quick meal that I constantly find myself cooking. It’s very simplistic but also packed with so much flavor with very few ingredients.


MIGAS

Makes: 10-12 small tacos

Prep time: 5 minutes

Total time: 30 minutes


INGREDIENTS:

4 corn tortillas, diced into 1 inch squares

2 tbsp rendered bacon fat

1/2 lb hot ground pork sausage

1/2 red bell pepper, diced small

1/2 white onion, diced small

1/2 cup cilantro, chopped

1 jalapeño, diced

6 eggs

1 tbsp heavy cream

1/2 tsp salt

1/2 tsp ground black pepper

Flour tortillas:


DIRECTIONS:

In a large bowl ass eggs, heavy cream, salt and black pepper. Whisk till combined. Set aside.

In a large cast iron skillet or shallow pan, turn to medium high heat and add in bacon fat and sausage. If you don’t have rendered bacon fat, 2 tbsp of butter will be a good substitute. Break up the sausage into smaller bite sized pieces. Cook for about 8 minutes till sausage is cooked through. Remove sausage from skillet and set aside. Do not drain the grease from the skillet.

Immediately add in corn tortilla pieces. Cook and stir around for about 5 minutes. The tortillas should be slightly crunchy but still soft in spots. Remove tortillas from skillet and set aside with sausage.

At this point, add in onion, jalapeño and bell pepper. Sauté for 1 minute. The onions and peppers are diced very small it doesn’t take long for them to cook and become tender. You still want them to be slightly crisp.

Add back in the sausage and corn tortillas. Mix everything together.

Add in egg mixture and turn heat down to medium low. Stir eggs into everything in the pan. Stir mixture every 30 seconds or so until the eggs are cooked through. Lastly, add in cilantro and mix to combine.

Remove from heat and serve immediately with flour tortillas or on its own.

I also like to add hot sauce, freshly diced tomato and avocado slices.

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