Breakfast Tacos
The unofficial state food of Texas. Warm flour tortillas wrapped around endless combinations - migas with crispy tortilla strips, tender barbacoa, classic bacon egg and cheese. Every Texan has their favorite taqueria and their go-to order. Now you can bring Austin's breakfast taco culture home.
Equipment Needed
Instructions
Warm the tortillas: Heat a dry comal or skillet over medium-high heat. Warm each flour tortilla for about 30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean kitchen towel or tortilla warmer.
Make the migas: Heat a skillet over medium heat with a little oil or butter. Add the diced onion, tomatoes, and jalapeno. Cook for 2 minutes until softened.
Add eggs and chips: Pour in the beaten eggs and immediately add the crushed tortilla chips. Scramble everything together, folding gently, until the eggs are just set but still creamy. The chips should soften slightly but retain some texture.
Add cheese: Remove from heat and fold in the shredded cheese while the eggs are still hot. The residual heat will melt it perfectly. Season with salt to taste.
Warm the barbacoa: If using pre-made barbacoa, warm it in a skillet with a splash of its braising liquid until heated through and slightly crisped on the edges. Authentic barbacoa is slow-cooked beef cheeks, incredibly tender and flavorful.
Assemble migas tacos: Spoon migas into warm tortillas. Top with extra cheese if desired. These are best eaten immediately while the chips still have texture.
Assemble barbacoa tacos: Spoon barbacoa into warm tortillas. Top with fresh diced white onion, cilantro, and a squeeze of lime. Add salsa verde or your preferred hot sauce.
Serve Texas style: Arrange tacos on plates with salsas on the side. In Texas, breakfast tacos are often wrapped in foil and eaten on the go, or enjoyed at a picnic table outside your favorite taqueria with a Mexican Coke.
💡 Pro Tips & Variations
- The Austin vs. San Antonio debate: Austin is famous for its breakfast taco scene, but San Antonio has been making them longer. Both cities take their tacos seriously - and deliciously.
- Classic combos: Other beloved fillings include: bean and cheese, potato and egg, carne guisada, chorizo and egg, and bacon egg and cheese.
- Tortilla quality: A great breakfast taco starts with a great tortilla. Fresh flour tortillas from a local tortilleria are worth seeking out.
- Make your own barbacoa: Slow cook beef cheeks with chipotle, cumin, oregano, and lime for 8 hours for authentic barbacoa.
- Migas secret: The key to great migas is adding the tortilla strips at the right moment - they should soften but not get soggy.
- Salsa bar essential: A proper Texas breakfast taco spread includes both salsa verde (tomatillo-based) and salsa roja (tomato-based). Having both is non-negotiable.