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    You are in: Home / Recipes / Robert Rodriguez' Sin City Breakfast Tacos Recipe
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    Robert Rodriguez' Sin City Breakfast Tacos

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Cookgirl's Note:

    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.

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    Units: US | Metric


    Tacos or Migas

    • 1 large potato, peeled and diced small
    • 1 large tomato, diced
    • 1 medium white onion, peeled and diced
    • 1 green jalapeno, minced
    • 4 day old corn tortillas, cut up into strips slices
    • 5 -6 eggs, lightly beaten
    • corn oil, for frying
    • real butter, for frying
    • salt and pepper, to taste


    1. 1
      Note: Tortilla recipe yields 8-10.
    2. 2
      FLOUR TORTILLAS: In large mixing bowl combine the flour, salt and baking powder.
    3. 3
      Cut in the butter (or butter and lard) using a pastry blender or your hands until mixture is incorporated and coarse, like wet sand.
    4. 4
      Add 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.
    5. 5
      Knead the dough on a floured surface for a few minutes until no longer sticky; the dough should feel smooth, elastic and not dry.
    6. 6
      Divide the dough up into 8-10 balls and arrange on a baking sheet.
    7. 7
      Lightly dampen a tea towel with warm water, cover the dough and let rest for 20 minutes.
    8. 8
      TACOS/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.
    9. 9
      Season potatoes with salt and pepper to taste.
    10. 10
      Transfer potatoes to a paper towel lined plate.
    11. 11
      In 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.
    12. 12
      In the same pan, heat up some more oil (2 tablespoons or so) and fry up the corn tortilla strips until crispy.
    13. 13
      Set corn tortilla strips aside on a paper towel lined plate and drain.
    14. 14
      Using the same pan, heat up about 2 tablespoons butter and lightly scramble the eggs.
    15. 15
      Combine the tomato mixture, corn tortillas strips and eggs on a platter. Set aside and keep warm.
    16. 16
      Using 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.).
    17. 17
      Heat 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).
    18. 18
      Cook the tortillas until bubbles form and brown specks appear, about 1 minute. Turn over and cook other side, about another minute.
    19. 19
      Continue cooking all the flour tortillas in the same manner.
    20. 20
      Keep 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.
    21. 21
      To serve, divide the potato/egg mixture onto the flour tortillas. Fold in half and eat!
    22. 22
      Important note: Servings are estimated.

    Ratings & Reviews:

    • on November 06, 2012


      I make these tortillas all the time, use them for various things, and sometimes make a ton so I can freeze them to use later. They keep well in the freezer and they are easy to thaw and use.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 25, 2011


      Love Robert Rodriguez 10 Minute Cooking School segments. LOVE.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 25, 2007


      Seen this recipe on youtube, thanks so much for posting it! OMG I can't wait to try this out. =)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    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

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