Aus-Mex Migas Tacos

I've been suffering from a pretty nasty bout of homesickness for months now. After leaving I now understand why all those UT students stick around, clog up the city, & drain it of all viable job opportunities. There's beautiful Barton Springs. Tons of great laid back bars. Dozens of cozy coffee shops. Restaurants open after 9PM. Delicious local brews. Don't even get me started on the Alamo - the place is sheer genius! But the food. Oh, the food! Austin (the source of my homesickness) has a breed of cuisine all its own. Aus-Mex toes the line between heavy, cheesy, gravy-laden Tex-Mex & lighter, fresher central Mexican food. Visit Homesick Texan for a nice rundown of Austin's unique take on Tex-Mex.

Black beans, poblanos, & tomatillos are chief in Austin cooking, but migas are the star. A brunch menu is scoffed at if you can't find migas tucked in somewhere. However, once you step out of the Travis County boundaries they're often nowhere to be found. I grew up on this cheesy, crunchy scramble assuming they were typical fodder for most families, but only later learned they were a hold over from my parents Austin days in the late 70s. Anytime I find myself longing for home I scramble up a batch. Luckily, my brother-in-law just visited & brought us a jar of Austin's best salsa & our pal Shane recently made a venture back home & brought us a couple bottles of favorite local beer. With out them, migas just aren't the same!

Aus-Mex Migas Tacos

5 large eggs, scrambled

2 tbsp. half & half

3 tbsp. salsa
1/2 tbsp. olive oil

1 c. tortilla chips, crushed

1/2 c. shredded cheddar

1/2 c. shredded mozzarella

2 tortillas of choice (corn, flour, whole wheat)

1/2 avocado, sliced (optional)
a sprig or two of fresh cilantro (optional)

Crack all 5 eggs in a mixing bowl & whip with the half & half & a bit of salt & pepper. Warm a saute pan & drizzle it with olive oil. Once hot, pour the eggs in & scramble them. When the eggs are almost set toss in the chips, salsa, & cheese. Scramble the rest of the way through, folding all the ingredients in.

Dollop on a tortilla & garnish with avocado slices, fresh cilantro & more salsa. Wrap the eggs up taco style & enjoy!