Director Robert Rodriguez, unbeknownst to me does a cooking segment called 10 Minute Cooking School with each of his movies on DVD. Here is his grandmother's recipe for tortillas and the breakfast tacos aka migas' recipe, too. I altered the recipe slightly. FYI: this recipe is prepared easier and faster if you tag team with another person: one to make the tortillas and one to prepare the migas. Finally, check out the two recipes on Recipezaar for puerco pibil, another cooking segment offering also demonstrated by Robert.
My Private Note
Units: US | Metric
- 2 cups unbleached white flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup butter, softened to room temperature or 1/8 cup butter and 1/8 cup lard
- 3/4 cup warm water, approximately
- bacon drippings (optional)
Tacos or Migas
- 1Note: Tortilla recipe yields 8-10.
- 2FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
- 3Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
- 4Add 3/4 cup warm water and using your hands or a fork, form into a dough, not too sticky and not too dry. If too sticky, add more flour, too dry, add more water.
- 5Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
- 6Divide the dough up into 8-10 balls and arrange on a baking sheet.
- 7Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
- 8TACOS/MIGAS: Heat up about 2 tablespoons corn oil in a non-stick pan on medium heat and fry the potatoes until soft but not crispy.
- 9Season potatoes with salt and pepper to taste.
- 10Transfer potatoes to a paper towel lined plate.
- 11In the same pan, heat up 2 tablespoons of corn oil and fry the tomato, onion and jalapeno until onion [just] begins to soften. Set aside and keep warm.
- 12In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
- 13Set corn tortilla strips aside on a paper towel lined plate and drain.
- 14Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
- 15Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
- 16Using a rolling pin, shape the flour tortillas into thin round circles about 6" in diameter. (Or use a wax paper lined tortilla press to form.).
- 17Heat up a cast iron skillet on medium heat. (If you want, you can add a [~small~] amount of bacon drippings to the skillet to cook the tortillas).
- 18Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
- 19Continue cooking all the flour tortillas in the same manner.
- 20Keep tortillas warm, stacking them one on top of the other until ready to serve. Do not allow to dry out! Use a dampened tea towel or tortilla warmer to keep tortillas pliable.
- 21To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
- 22Important note: Servings are estimated.
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Nutritional Facts for Robert Rodriguez' Sin City Breakfast Tacos
Serving Size: 1 (377 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 562.4
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 9.5 g
- Cholesterol 263.0 mg
- Sodium 548.5 mg
- Total Carbohydrate 79.6 g
- Dietary Fiber 6.3 g
- Sugars 3.8 g
- Protein 18.3 g