3 recipes that use salsa, with photos, step-by-step instructions and cook times. The quickest, Tex-Mex migas, takes 25 minutes. It is most often cooked with onion, tomato and beef mince.
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Texas migas is the Austin diner breakfast for using up stale corn tortillas: strips are fried crisp, then tossed with onion, jalapeño and tomato and scrambled with eggs and melting cheese, served with refried beans and warm flour tortillas. It is a quite different dish from the bread-crumb migas of Spain. Chef's tip: add the eggs while the tortilla strips are still crisp, so some stay crunchy and some soften.
The puffy taco is San Antonio's own: a ball of fresh corn masa pressed flat and dropped into hot oil, where it puffs into a light, crisp, hollow shell, then shaped into a U and filled with seasoned beef mince, lettuce and tomato. Family-run Tex-Mex restaurants on the West Side have served them since the 1950s, and the city's baseball team even has a puffy taco mascot. Chef's tip: as soon as the dough puffs, press a spatula into the middle to make the fold, before it sets.
Navajo tacos, also called Indian tacos, are what the queues are for at powwows, state fairs and roadside stands across the Navajo Nation and the Four Corners. A freshly fried, crisp-edged fry bread is piled with beef and pinto bean chili, shredded lettuce, tomato, onion and cheese, and eaten with a knife and fork. Chef's tip: make the chili first and fry the bread last, so it is still crisp when the toppings go on.
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