Madelynn's Copy Cat Veracruz Migas Breakfast Tacos

Madelynn is on the IT Team at StickerGiant

Madelynn-on-the-IT-Team-at-StickerGiant-Cookbook-2020

Madelynn is so thankful for meals together with her family and for her backyard! She’s thankful for her job she loves at a company she loves, for good health and the constant challenges to be better during this strange time.

When you are visiting Austin you've got to stop by Verecruz All Natural taco truck. That is where Madelynn's love story with Migas began. You will not regret it.

 

 

Some tips for the best results:

*The pico de gallo must be homemade for the best taste. 

*The tortillas must be fresh! We get ours from the local tortilleria. Madelynn is a big fan of corn over flour.

*Do not over cook the eggs! (Madelynn says she does this all the time :( It really ruins it for everyone.

*Top with your favorite hot sauce! Madelynn’s favorite is Humble House | Guajillo & Red Jalapeno

Taco-Icon-for-StickerGiant-Cookbook Ingredients

4 roma tomatoes, chopped

1/4 medium white onion, chopped

1/3 bunch of cilantro leaves, chopped

1 teaspoon sea salt

1 jalapeno, seeded and diced (optional)

2 tablespoons olive oil

2 handfuls of corn tortilla chips

4 large eggs, beaten

salt and pepper to taste

4 medium-sized corn or flour tortillas

1/2 cup Monterey Jack cheese, grated

4 large slices of avocado

salsa, optional

Frying-Pan-Icon-for-StickerGiant-Cookbook  Directions

To make the pico de gallo, combine the tomatoes, onion, cilantro, salt, and jalapeno in a medium bowl. Set aside.

Heat griddle to 350 degrees fahrenheit or a nonstick frying pan to medium-high heat. Spray griddle or frying pan with cooking spray, and cook tortillas for about 30 seconds on each side, or until the tortillas have small brown spots on either side. Remove from heat and set aside.

Add olive oil to the same pan, still keeping it heated at 350 or medium-high heat. After a few seconds, use your hands to crumble the chips into the hot oil. Toss the chips and oil for about 30 seconds with a spatula. Add 1 cup of pico de gallo to the hot chips and oil. Toss all ingredients together for 30-45 seconds. Add beaten eggs to pan with other hot ingredients. If using a griddle use both a metal spatula and bench scraper to keep eggs contained in the center of the griddle. Cook eggs with chips and pico until cooked through but still soft, avoiding overcooking the eggs or creating brown spots on the surface. Salt and pepper eggs.

Evenly distribute the pico/tortilla/egg mixture (aka the migas) between the four cooked tortillas. Immediately top each taco with a sprinkle of the grated Monterey Jack cheese so the cheese will melt slightly. Top each taco with a generous slice of avocado.

 

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