Corn tortillas are not the easiest thing to get a hold of in New Zealand, so I was delighted when we found some at New World so Jason could finally make me a tex-mex breakfast burrito filled with migas that he’s been going on about for three whole years.
Ingredients to make 3 huge (by NZ standards) breakfast burritos:
5 or 6 small corn tortillas, 3 large flour tortillas, peanut oil, 1/2 an onion, 1/2 a green capsicum, 4 large eggs, 2 or 3 tomatoes, heaps of grated cheese, sour cream, hot sauce.
Start by chopping up the corn tortillas into little squares while your oil is heating, then fry it until it’s crispy. It smells so good!
Take the corn tortilla bits out and put them in a bowl, fry your onion & capsicum for about 5 minutes, until the onion is becoming transparent.
Put the corn tortilla bits back in the pan to combine, and make sure the pan is on a very low heat.
Pour in the whisked eggs.
Add a handful of cheese and gently scramble the eggs. Stir constantly, making sure to scrape the cooking egg of the bottom of the pan as you go. Keep it cooking super slowly. Add salt and pepper to taste.
Take the eggs off the heat when they’re almost cooked, so still a bit gooey, as they always keep cooking after you take them out of the pan and rubbery eggs are GROSS. I spent years thinking I hated scrambled eggs because I’d always been served the overcooked version. Remember, if your eggs are cooked in the pan they’ll be overcooked on the plate.
If you’re not making your own flour tortillas then heat one up for 20 seconds in the microwave, then layer up the migas, chopped tomatoes (I love cooked tomatoes so we fried ours separately from the migas to keep them from getting too soggy) , more cheese & sour cream and hot sauce if you so desire. Ours were too big to wrap up properly so are super messy but they tasted amazing.
Now I’m hungry again!