I just came back from my first trip to Austin and my biggest regret is not eating more tacos.
Specifically, an Austin staple breakfast taco called migas. Migas (meaning "crumbs" in Spanish*) are everything you could ever want in a hungover breakfast: scrambled eggs with little strips of fried tortillas folded in.
There are a number of international versions of migas: Spain and Portugal have a traditional dish of the same name but use stale bread as the centerpiece instead of eggs and tortilla.** Good Mexican food is seriously hard to find in Europe (hopefully that's about to change thanks to Chef Rosio Sanchez in Copenhagen), and I've never been to Texas before, so I'll blame my ignorance of the dish on geographic inconvenience.
My Austin travel buddy and I, a chef from Sydney, decided on Veracruz All Natural for tacos to take a break from all the BBQ we had been eating. The parking lot smelled of fresh masa when we pulled up to the place, which is housed in a bus about two times the size of a standard taco truck. Veracruz hand presses the tortillas in-house and makes fresh salsas, smoothies, and juices too. We inhaled our 3 choices: chicken mole, al pastor, and Miss Congeniality herself, a migas taco. It came with the ubiquitous eggs and fried tortilla strips, as well as pico de gallo, monterey jack cheese, and a fresh avocado garnish. The other two tacos were great, but the textural cohesion of fluffy scrambled eggs X crunchy tortilla strips X creamy avocado helped keep my palate in taco-mode. And the tortilla itself was so fresh that it reminded me more of Indian paratha than the sad tortillas that I usually buy in store.
On my way to the airport to leave Austin, we drove past a Fiesta Supermarket, which is like Mecca for Mexican/Hispanic ingredients. I had to immediately pull over to run in and see what kinds of goodies I could take back home. I found a bag full of blue corn tortillas in the bakery department, still warm from being hand-pressed that morning. I bought the bag ($1.39) and brought them home to recreate migas tacos, which I finally did today! One of my favorite flavor combinations is egg and tomato, so I added diced tomatoes with green chilis, yellow onion, and pepper jack cheese to my version. And of course there was Tapatío involved!
Blue Corn Migas Tacos
Makes 4 tacos
50 g neutral oil (canola)
50 g yellow onion, diced (brown onion for my Commonwealth friends)
150 g tomatoes, diced (I used cherry tomatoes but you can use strained tinned tomatoes if out of season)
10 g jalapeño, brunoised, seeded, and de-veined (optional)
40 g Monterey jack cheese, grated
6 eggs, lightly whisked
4 blue corn tortillas, plus 3 cut into 1/2 inch strips for frying (total of 7)
Salt and pepper to taste
Garnish: lime, sliced avocado, cilantro, salsa
For fried tortilla strips:
Heat oil over medium-high heat in a skillet. Fry tortilla strips, occasionally turning until crisp. Drain on a paper towel and immediately sprinkle with salt. Discard majority of oil and leave enough in the skillet to make the migas.
Using the same skillet and remaining oil from the tortilla strips above, sautée onion over medium heat until translucent. Add the diced tomatoes and jalapeño and sautée over medium-high heat until slightly caramelized. Reduce heat to medium-low and add in the eggs. Gently fold in the fried tortilla strips until the eggs begin to set. Sprinkle in the cheese and keep folding until cheese is melted and eggs are cooked but not browned. Add salt and pepper to taste. Garnish with cilantro and lime.
Warm remaining tortillas on a griddle as eggs are finishing. I like to serve the tortillas and garnishes on the side, with the eggs in individual ramekins so that each person can assemble their own taco.