Prep
10 mins
Cook
15 mins
Serves
4
Level
Beginner
Griddle
375°F
Rate this recipe
Tacos Migas was something new to me recently, but now they're so dang good! Chorizo, eggs, tortilla chips, and cheese all rolled into a warm tortilla with a chipotle crema. The taste and textures are something you have to try yourself.
Ingredients
- •1 package chorizo
- •1/2 beefsteak tomato, diced
- •1/2 jalapeño, chopped and seeded
- •1/4 onion, diced
- •1 tsp Hussey's Heifer Dust
- •4 large taco/burrito size tortillas
- •6 large eggs
- •1 cup Mexican Crema
- •1 Tbsp diced chipotle in adobo sauce
- •2 handfuls corn tortilla chips
- •1/2–1 cup Queso Cotija cheese, shredded (optional)
Instructions
- 1Preheat griddle to low or 375°F. Put down the chorizo on the griddle. Add the diced tomatoes next to the chorizo. Add the jalapeño to the tomatoes. Start chopping and fanning out the chorizo and flip as it cooks. Add chopped onion to the tomato mixture and mix well. Add Heifer Dust to the tomatoes.
- 2While the chorizo and tomatoes are finishing, whisk the eggs in a bowl. Make the sauce by adding crema and chipotle in adobo sauce together.
- 3As everything is finishing, mix the veggies and chorizo together. Cut the middle burners off and add a handful of tortilla chips. Mix the chips into the meat mixture, breaking up the chips.
- 4Pour the eggs over the meat mixture and mix, cooking the eggs. When eggs are almost cooked, add another handful of tortilla chips and cheese if using.
- 5Add some water to a clean part of the griddle and put down your tortillas to steam and make pliable. Steam about 30 seconds per side.
- 6Layer tortillas on top of foil — one per tortilla. Add an ample amount of meat mixture to the first tortilla. Roll up the tortilla around the meat mixture. Once rolled, wrap in foil for an easy-to-carry taco.
Hussey's Egg-Griddle Tips
- ▸Wrap in foil for a grab-and-go breakfast taco.
- ▸Adjust the jalapeño and chipotle to your heat preference.
