I made these tacos for the New York Times, Local a few weeks ago. It was right after my daughter and I returned from our trip to Austin. We go there almost every year to visit family and really enjoy the Mexican food- it tastes a lot more authentic and it is available almost everywhere.
One of the things I really enjoyed was something called migas tacos. Eggs were cooked with onions, jalapenos, tomatoes and topped with cheese. The one ingredient that makes these tacos different are the tortillas chips- yes thats right- crunchy tortillas strips are added to the eggs while cooking. The chips provided a great texture and flavor to the eggs. The cooked eggs are placed on a tortilla and topped with cheese- what could be better than that? Well, how about a roasted poblano and avocado crema…
I made this yummy, creamy sauce to complement the tacos. It was delicious on top of warm, savory tacos.
Overall, the meal was a big success. I made some vegetarian refried beans and roasted potatoes on the side. I made them for dinner and everyone loved them- including my daughter. For her, I skipped the jalapenos and tomatoes. She had some of the beans but doesn’t like potatoes.
Try these tacos for a brunch or dinner – you will love them.
- 4 eggs, beaten well with a tablespoon water
- 1 teaspoon salt
- ½ cup cilantro, chopped
Beat the eggs and add the salt and cilantro. Keep aside.
- 2 tablespoons extra light olive oil
- ½ cup tortillas chips, crumbled
- 1 medium yellow onion, chopped
- 1 jalapeno, chopped- deseeded if necessary
- ½ cup tomatoes, chopped
- 1 cup shredded cheddar cheese
- 3 large or 6 small flour tortillas
In a large non-stick frying pan heat the olive oil. Add the tortilla chips and sauté on medium heat for 2 to 3 minutes. Add the onions and jalapeno. Saute on medium heat for 1 to 2 minutes and add the tomatoes. Pour the beaten eggs on top of the tomato mixture and cook on medium heat. Spread the eggs evenly and lower the heat. Spread the cheese on top and cover the pan with aluminum foil. Cook till the cheese is melted, about 2 minutes. Divide the eggs into either three or six pieces.
In the mean time, heat the tortillas in a toaster oven or stovetop. Top the tortillas with the egg pieces and serve with the avocado crema.
Roasted Poblano and Avocado Crema
- 1 poblano pepper
- 1 teaspoon extra light olive oil
Preheat oven to 450 degrees F.
Spread the oil all over the pepper and roast in the oven for 20 minutes till charred and soft. Place the pepper in a small bowl and cover with plastic wrap for 30 minutes. Remove the skin off the pepper and take the seeds out. Place the pepper in a blender.
1 avocado, cut into pieces
2 tablespoons light sour cream
¼ cup low fat milk
Juice of one lime
Add the avocado, sour cream, milk, limejuice and salt to the blender and blend till smooth. Taste for seasonings and serve with the tacos.