Migas
Tex-Mex favorite made with corn tortillas, eggs, and peppers.
Servings: 6 servings
Ingredients
- 2 Tablespoons canola oil (or other neutral flavored cooking oil)
- 6 corn tortillas, sliced into ½" strips
- ½ cup white onion, diced
- ½ cup fresh jalapeños (approx. 2 large), seeded and finely chopped
- ½ cup Roma tomato (approx. 1 medium), chopped
- 12 large eggs
- 2 Tablespoons milk or cream
- ½ teaspoon table salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup shredded cheese (Cheddar, Monterey Jack or a Mexican blend)
Instructions
- Fry Corn Tortillas: Heat the oil in a large, well-seasoned cast iron or non-stick skillet over medium-high heat. Add the tortilla strips and cook tortillas in hot oil until they are crisp and golden. You may lightly salt the corn tortillas as they fry for extra flavor. Remove the crisp tortilla strips from the skillet and set them aside.
- Sauté Veggies: In the same skillet, add the diced onion and jalapeños. Sauté for about two minutes until softened. Add in diced Roma tomato and cook for another minute.
- Whisk Eggs: In a large bowl, whisk together the eggs, milk, salt, black pepper and garlic powder.
- Cook and Combine: Reduce heat to medium-low, pour eggs into the skillet over the sautéed vegetables. Cook for about 2 minutes, stirring occasionally. Add the fried tortilla strips back into the skillet and continue to cook, stirring often until the eggs are almost set.
- Add Cheese: Stir in shredded cheese just before the eggs finish cooking.
Notes
Serving Suggestions: This Texas staple is best served with fresh salsa or pico de gallo, refried beans, homestyle potatoes, sliced avocado and fresh fruit. Some prefer to fill flour tortilla with the Migas and turn it into a breakfast taco.
Cheese Variations: You can use cheddar cheese, Monterey Jack, Colby Jack, or even Pepper Jack for a little extra heat. If you prefer a crumbly finish, top your Migas with Queso Fresco just before serving.
