There are many styles of migas. I prefer the Tex-Mex variety I get in Austin. This is a short-cut made with corn tortilla chips and scrambled eggs.

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Credit: Photography by Joseph De Leo

Recipe Summary test

Servings:
4
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Ingredients

Creamy Green Salsa
Steak & Migas

Directions

Instructions Checklist
  • In a small saucepan, cover the jalapeños with water. Bring to a boil, reduce the heat to medium and cook until very tender, about 15 minutes; drain. Transfer to a blender; add the garlic cloves and cumin and season with salt. With the machine running, stream in the oil and blend to form a very creamy, smooth salsa.    

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  • Meanwhile, heat a large cast-iron skillet over medium-high. Add 1 tbsp. oil, one turn of the pan. Add the ribeye; season with salt and pepper. Add the Worcestershire, tamari and granulated garlic. Cook, tossing often, until just browned, 1 to 2 minutes. Coarsely chop the meat; douse with the lime juice.

  • In a large nonstick skillet over medium-high heat or directly over the open flame on a gas stovetop, cook the tortillas, turning occasionally, until charred in spots, about 2 minutes. Add the remaining 1 tbsp. oil to the skillet, one turn of the pan. Add the chips, tomatoes, onion and jalapeño; cook, stirring often, until the onion softens, 1 to 2 minutes. Add the eggs; scramble until just set, 2 to 3 minutes. Remove from the heat; mix in the cilantro. 

  • Slather the tortillas with the green salsa, top with the beef, then the eggs. 

  •  Note: Serve these steak and egg tacos for BLD (breakfast, lunch or dinner)!

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