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