This is an excerpt from Eater’s debut cookbook, Veracruz All Natural in Austin focuses on one of the finest tacos in the nation.
Veracruz co-owners Maritza and Reina Vazquez run a veritable breakfast taco empire in Austin, but they started with a much more humble vision of serving fresh juices, smoothies and snacks. . Next came the tacos. And what about tacos? These tacos are some of the finest tacos in Austin.
Veracruz Migas Tacos may be one of the most recommended foods in the world of Eater. Inside or outside of Austin, you’d be hard-pressed to find an Eater staffer who wouldn’t rave about the special alchemy that comes from combining pan-fried tortilla strips, eggs, and avocado. Quite frankly, we love this product and we think you will too.
Here, Reina shares an all-in-one pot recipe. And the cookbook also has a Veracruz smoothie recipe.
Veracruz All Natural One Pan Migas Recipe
6 servings
material:
1/4 cup vegetable oil
4 corn tortillas (cut into squares)
Minced garlic 1 teaspoon
1 cup diced tomatoes
1 cup chopped red onion
1 cup chopped fresh coriander
1 tablespoon chopped jalapeno chili
5 eggs
salt and freshly ground black pepper
6 taco-sized tortillas (corn or flour), cooked
1 cup crushed queso fresco
1 avocado (sliced)
your favorite salsa
Instructions:
step 1: Heat a large skillet over medium heat and add vegetable oil. When the oil is hot, add the tortilla squares and fry until crisp.
Step 2: Add garlic, stir, and combine with tortilla chips.
Step 3: Add tomatoes, onions, cilantro, jalapeños and mix all ingredients together.
Step 4: Add the eggs to the skillet and stir until scrambled. Season with salt and pepper and mix all ingredients.
Step 5: Enjoy warm tortilla stuffed with miga. Sprinkle queso her fresco and garnish with avocado slices and salsa.
Recipe tested by Louis Victor
Adapted from EATER: 100 must-have recipes for your restaurant By Hillary Dixler Canavan. Text and illustrations copyright © Vox Media, LLC. Written by Hilary Dixler Canavan, illustrated by Alice Orr. Photo Copyright © 2023 by Laura Murray. Published by Abrams.
