Migas Recipes

MEXICAN MIGAS

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

MIGAS

Steps:

• In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
• Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

MEXICAN MIGAS

Steps:

• In a skillet, fry corn tortillas in hot vegetable oil until crispy. Drain. Remove oil from heat, Cut tortillas into bite-sized pieces. In butter, saute bell peppers and onion until soft. Add tomatoes. Beat eggs well. Add eggs to sauteed vegetables. Add tortilla chips. Scramble until eggs are done.

MIGAS RECIPE

Steps:

• Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
• Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
• Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
• Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
• Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

SAN ANTONIO MIGAS

Steps:

• Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
• Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

BREAKFAST MIGAS

Steps:

• Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
• Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
• Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
• Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
• Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
• Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
• Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.

SPANISH MIGAS

Steps:

• Wrap bread crumbs in a moist cloth and leave 8 hours to overnight.
• When ready to cook, heat oil in a saute pan over medium heat. Add bacon and cook until browned, 5 to 7 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• Add bread cubes to the oil and cook until browned. Add more oil if necessary, and stir in bread crumbs, paprika, garlic, and salt. Cook and stir until browned.
• Remove from the heat. Mix all ingredients together to serve.

MIGAS II

Steps:

• Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
• Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.