Cat Hatch Fever.

Happy Tuesday y’all!
Boy do I have a recipe for y’all today. Well, actually TWO recipes. Yes, I know, I’m pretty freaking awesome. I am definitely channeling my inner abuela today. Seriously, when I was around nine years old I thought I was Selena Quintanilla Perez and would sing her songs in the shower. My aunt is also from Monterrey, and I repeatedly remember her speaking Spanish to me when I was younger…I learned   essential words like “leche,” “zapatos,” and “chocolatina.” My aunt would also make the best chocolate milk on the face of the planet. I don’t know what she used, but it was out of this world. Oh, and she let me eat those little Mexican lollipops shaped like a chili pepper that are spicy and sweet. I’m pretty sure that I thought it was the coolest thing ever. I’m also pretty positive that my parents were puzzled as to how this “little lady” of theirs had such a big voice, and chose to sing Spanish songs. Hey, what can I say? I wanted to be just like Selenas! 
That is beside the point. Let’s talk about Migas. Wait…you may not know what it is, but hey, you might eat it every day. Being a Texas gal and all, the Hispanic heritage runs deep round’ these here parts, which means us lucky Texans get to sample some of the best authentic Mexican cuisine around. I can remember from an early age putting hot sauce on my eggs, but my first time eating Migas…well that was like finding that earring that you lost months ago in the backseat of your car…absolutely blissful! I mean, who doesn’t want a ton of spicy good stuff in their scrambled eggs, mixed with fried tortilla strips, and topped with melted cheese? Crazy people, that’s who. 
So, like I said, because I am channeling my inner abuela today, I took this game one step further…
We are making homemade corn tortillas today people!

It is surprisingly simple.

Don’t be scurred. 

Homemade corn tortillas are all the rage right now.

100 times better than the store bought stuff.

Wait…a 1,000 times better!

Like OMG.

Then we use them to make Migas Tacos.

Because we are pretty ah-mazing like that.


Oh, and if you think that is your last dose of hatch chile’s, you have no idea what is coming your way!
Migas Tacos with Hatch Chile’s and Homemade Corn Tortillas (GF):
For the corn tortillas:
2 c. Masa de Harina
1 3/4 c. warm water (120 degrees F)
1/4 t. salt
For the tacos:
1 T. extra-virgin olive oil
1 jalapeno pepper, seeds removed, minced
1 Hatch Chile pepper, seeds removed, minced
2 medium sized plum tomatoes, diced
1 small yellow onion, diced
1 clove of garlic, minced
4 large eggs
4 egg whites
pinches each of salt and freshly ground black pepper
1 bunch of fresh cilantro, chopped
4-5 of the homemade corn tortillas
cotija cheese, crumbled (you can also use queso fresco, or another salty cheese)
squeeze of lime juice
slices of fresh avocado
For the tortillas:
1. In a large mixing bowl, combine all of the ingredients using your hands. Combine until everything is incorporated, about 4 minutes (you want the dough to be like a mashed potato consistency and easy to roll into a ball). 
2. Let the dough rest for about 10 minutes. 
3. Roll about 2 tablespoons full of dough into a ball. Place the ball on a piece of parchment paper or wax paper that has been cut into a square shape. Place an identical piece of parchment or wax paper over the ball of dough and press the ball down gently, working the dough out into an even circle. Work the dough out to your desired thickness. Set aside.
4. Repeat that process with the rest of the dough.
5. Heat a small non-stick skillet over high heat for 3 minutes.
6. Add the tortilla to the skillet and heat for 1 minute before flipping, then heat for another minute on the other side. The tortillas cook quickly and you don’t want them to burn so keep an eye on them.
7. Repeat with the rest of the tortillas.
8. Place in a tortilla warmer to rest.
For the tacos:
1. Heat a large non-stick skillet over medium heat. Add the evoo, peppers, tomatoes, onion, and garlic. Saute for about 6 minutes, or until the vegetables are translucent.
2. In a large mixing bowl, whisk together the eggs, salt, and pepper. 
3. Pour the egg mixture into the pan and cook, tossing and folding the egg mixture into the veggies as you go. You may need to reduce the heat a bit to prevent the eggs from burning and being overcooked. Essentially, you want light and fluffy eggs.
4. At the last minute, fold in the cilantro.
5. Scoop about 1/4 c. each of the migas into each corn tortilla. Top with a bit of crumbled cotija cheese, a squeeze of lime juice, sliced avocado, and extra cilantro if you wish! 
Note: I fried some bacon in the oven at 400 degrees F. Then, I cut two of the homemade tortillas into strips, tossed in the bacon fat, and returned the pan to the oven to bake for about 20 minutes, flipping the tortilla strips halfway through to brown on both sides. Put this on top of each taco for extra crunch!
Serves about 4-5.


  1. Those tortillas are amazing!!

  2. OOOOO girl, you know it!

  3. Anonymous says:

    you can use a tortilla press and your tortillas will look a lot better… they’re cheap and super easy to use.

  4. I love corn tortillas, even better home-made. Mine always turn out more sopes, but maybe I’ll try your method.

  5. OH MAN I love corn tortillas, Selena AND tacos. I am going through a serious taco addiction phase right now. Never thought of making my own… I just made homemade pierogi wrappers today though so this sounds pretty similar. Thanks for the recipe and bidi bidi bom bom to you too.

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