Migas Breakfast Tacos
Labor Day Brunch Ideas
Tacos for breakfast? The chef at Little Rey shows us how to spice up or Labor Day brunch.
Labor Day weekend is here and if you are looking for ideas for a Labor Day Brunch, Little Rey Chef Drew Belline has you covered. Check out his Migas tacos recipe here.
MIGAS BREAKFAST TACOS!
MIGAS
.5 cup vegetable oil
8 each corn tortillas,
1 tsp kosher salt (plus a pinch more for the tortillas)
1 each small onion, diced
1 each serrano pepper, sliced
1 each medium tomato, diced
8 each large eggs
1 cup grated cheddar cheese
½ bunch cilantro, chopped
· Pour the oil into a heavy medium pot and heat over medium-high heat to 350°F.
· Stack the corn tortillas and cut them into 1-inch squares.
· Separate the pieces and carefully add them to the hot oil. Fry, stirring continuously, until light golden and crispy, 3 to 4 minutes. Using a slotted spoon, transfer the tortilla chips to a paper-towel-lined plate to drain. Immediately season with a light sprinkling of salt.
· Discard all but 2 tablespoons of the oil from the pot and return the pot to medium heat.
· Add the onion, serrano, and 1/2 teaspoon of the salt. Cook, stirring frequently, until the onion starts to soften, 2 to 3 minutes, add the diced tomato and cook 2 minutes more.
· In a medium bowl, beat the eggs with the remaining 1/2 teaspoon salt. Add the eggs to the pot and cook, stirring gently, until the eggs begin to set, 1 to 2 minutes. Add the tortilla chips, cheese, and cilantro and cook, stirring gently, until the eggs are just set, about 1 minute more.
· Reserve migas
ASSEMBLY
8 each 8” FLOUR TORTILLAS
1 recipe migas
1 cup grated cheddar cheese
½ bunch cilantro, chopped
1 cup salsa
Warm the flour tortillas in a hot skillet until soft and hot. Keep warm under a towel as you heat them all.
Top each flour tortilla with 1/8 of the mixture of migas, and add the grated cheddar cheese, chopped cilantro and salsa to taste. Top with any of the optional ingredients below
OPTIONAL (choose 1 or more…)
8 strips bacon, fried crisp
1 cup pork chorizo, cooked and held warm
1 cup russet potatoes, sliced and cooked