Start with the pico de gallo-a simple salsa that means "Beak of the Rooster" in Spanish. Dice up the Roma tomato and onion, crush and mince the garlic, mince the jalapeno pepper, remove the seeds (unless you like it spicy!) and add the cilantro, lemon juice and salt and pepper to taste. Set aside and reserve for later.
For the migas tacos: Dice the yellow corn tortillas into 1-inch squares, and heat the oil in a pan until almost its smoke point. Gently toss in the "chips" and saute until crispy and toasty. Drain any excess oil.
Then add the pico de gallo, about 2 to 3 tablespoons. Cook's Note: Careful with this step, it might get a little spicy in the kitchen with those peppers sauteing!
After sauteing the pico with the chips until the vegetables have slightly caramelized, it's time to add the eggs. Gently pour over the tortilla chip, pico de gallo mixture, 4 scrambled eggs, and then season with salt and pepper.
Stir the egg mixture evenly until you get the eggs to the proper doneness, careful not to over cook the eggs.
Turn off the heat. Sprinkle in the Cheddar cheese and toss to melt it.
Plate and serve with additional corn or flour tortillas and the remaining pico de gallo. Alternatively include refried or charro beans and roasted potatoes to accompany the dish or just wrap them in a few tortillas, if desired and take them on the go.
Recipe courtesy of John Galindo, Mellizoz Tacos