Steak & Migas Tacos

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.
Steak & Migas Tacos

Recipe by Rachael Ray

  • 4Servings


Creamy Green Salsa

  • 6 jalapeños, stemmed
  • 2 fat cloves garlic
  • 1/2 tsp. ground cumin
  • Salt
  • 1/4 cup canola or olive oil

Steak & Migas

  • 2 tbsp. canola or olive oil
  • 1/2 lb. very thinly sliced boneless ribeye (ask your butcher to cut it for you)
  • Salt and pepper
  • 1 tbsp.each Worcestershire sauce and tamari
  • 1 tsp. (about 1/3 palmful) granulated garlic
  • 1 lime, juiced (about 2 tbsp.)
  • 12 small (5- to 6-inch) soft corn tortillas
  • 1 cup coarsely crushed corn tortilla chips
  • 2 tomatoes on the vine or plum tomatoes, seeded and chopped
  • 1/2 onion, chopped
  • 1 jalapeño, chopped
  • 8 large eggs, beaten
  • 1/3 cup (a handful) fresh cilantro or parsley leaves, chopped


1. 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.    

2. 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.

3. 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. 

4. 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)!