Migas Tacos
I recently worked on a cookbook with Eater called Eaterland: Recipes and Stories from Across the United States. It’s out now and filled with so amazing amazing recipes from across the country. As someone who personally tried every single dish in this book, I’d say you’re going to love them all. I received the recipes from different restaurants and chefs, and had to scale them down to a more appropriate serving size and make them more accessible to the home cook. It was a fun project and it’s so nice to see the book out in the world finally.
Today I’m sharing the recipe for these Migas Tacos from a restaurant in Austin, Texas called Nixta Taqueria. Corn tortillas filled with duck-fat refried beans and topped with a chorizo migas situation. Finish off with avocado, homemade salsa cruda, queso fresco and cilantro. It’s the perfect weekend brunch or breakfast recipe that can easily be adapted to serve a small gathering or a large crowd! I’ve shared the recipe below, but be sure to grab a copy of the book for yourself.
Migas Tacos
Equipment
- Blender
- Large pot
- Stick blender
- Large sauté pan
Ingredients
Salsa Cruda:
- 3 medium tomatillos peeled
- 1 serrano chile seeded
- 1 jalapeño seeded
- 1/2 bunch cilantro
- 1/2 small white onion peeled
- 1 garlic clove
- 1/4 cup fresh lime juice
- 1 1/2 teaspoons fish sauce
- 1/4 cup canola oil
Duck Fat Refried Beans:
- 8 ounces dried black beans rinsed
- 1/2 small white onion peeled
- 1 bay leaf
- 2 garlic cloves
- 1/2 cup duck fat or canola oil
Tacos:
- 4 ounces Mexican chorizo crumbled
- 8 large eggs whisked
- 4 ounces crushed tortilla chips
- 10 corn tortillas warmed
- 1 medium avocado pitted, peeled and sliced
- 1/4 cup queso fresco crumbled
- 1/2 cup cilantro leaves
- 2 limes, cut into wedges
- Freshly ground black pepper and white
Instructions
- For the beans: Add the beans, onion, bay leaf, and garlic to a large pot filled with cold water until completely covered. Cover and bring to a boil, then reduce the heat and simmer for 2 hours, stirring occasionally, or until softened. Drain the beans and discard the vegetables. Melt the duck fat in a pot, add the cooked beans and use a stick blender to blend until smooth. Alternately, transfer to a blender to puree, then add back to the pot. Season with salt; keep warm.
- For the salsa cruda: In a blender puree together the tomatillos, serrano, jalapeño, cilantro, onion, garlic, lime juice, fish sauce and canola oil until smooth. Store in an air-tight container in the fridge for up to 2 days.
- For the migas: In a large sauté pan, cook the chorizo over medium-high heat for 3 to 4 minutes, until the fat is released. Add the eggs, and crushed tortilla chips, mixing for 2 to 3 minutes, until combined. Set aside.
- Warm the tortillas in a comal or large skillet. Spoon a tablespoon or so of the beans onto each tortilla. Divide the chorizo and egg mixture on top. Garnish with the salsa cruda, avocado, queso fresco, and cilantro leaves. Serve with lime wedges and freshly ground black pepper. Enjoy!
