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Corn Migas

Contributed By: petra, TX | See all of petra's recipes
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Active Time:  3 Minutes
Total Time:  10 Minutes
  6 Tacos
Be Warned, these tacos may make you sing with pleasure, and 'regular' scrambled egg will be blah to you forevermore-you WILL love these. An all time favorite and available in many Mexican Restaurants, especially here in Texas.
4 handmade (or store-bought) corn tortillas, torn or cut into big strips (over 1' x 1' is great)
1 can sweet corn (frozen doesn't taste very good in anything), drained
2 TBS Olive Oil, divided
Sea Salt, Fresh-Ground Black Pepper to taste
Optional(chopped Yellow/10-15/WallaWalla Onions)
Optional (chopped Garlic)
2 to 3 Large or Jumbo Eggs, beaten WELL, in a bowl
6 to 8 handmade (or store-bought) Flour Tortillas
Fresh (or store-bought) Mild/Medium/Hot Picante Sauce
Corn Migas Recipe at
Get 12' pan heat started on Med-High. Place flour tortillas toasting in a Toaster Oven (or have someone toast them on a 'comal'(a flat cast iron burner cover that works wonderfully for heating tortillas PERFECTLY).

Add 1 TBS Olive Oil and drained can of corn, stirring constantly. After 3 minutes of frying the corn, place the corn into a 'waiting bowl'add another TBS of Olive Oil, and add the corn tortilla strips, and season to taste quickly:Onions, Salt, Pepper, Garlic (I sometimes use Garlic powder).

Pan should be oiled, strips should be semi-crisp, and corn should be thrown back in; pour entire bowl of well-beaten eggs over all. Wait 1 minute or 2, depending on how set you like your eggs, you may turn off the heat and continue to fold and stir gently until all is set.

Place toasted flour tortillas on plate, add Corn Migas, picante sauce, and if you wish, shredded cheese of your choice.

Date Added: 09/04/2009
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