Migas con Huevo is a typical dish served for breakfast through out Mexico. Migas, refers to the sliced or torn pieces of corn tortllas that are cooked until crispy. They are mixed with onions, chile peppers and scrambled eggs. You could mix in ham, chorizo, rajas, tomatoes! Anything you would like in scrambled eggs or an omelete. It is a popular dish to prepare during lent, without the chorizo, of course. Some tasty ad ins could be tender nopales (cactus), rajas (poblano strips) and don’t forget the many delicious Mexican cheeses available today. My Mom would prepare Migas at least a couple of times a week. The ingredients are inexpensive and a great way to feed a large family. One of my favorite things I love about this dish, is the crispy tortillas that are sticking up and out from the scrambled eggs. And don’t forget the warm salsa to garnish the Migas. It’s a must have!
Olive or canola oil
6 corn tortillas, sliced in quarters
1/3 white onion, diced
1 serrano, minced
6 large eggs, lightly beaten
Salt and pepper to taste
5 ounces of cooked mexican chorizo, crumbled
*Crumbled queso fresco or shredded jack cheese, optional
2 to 3 roma tomatoes, sliced in half
2 fresno peppers, stems removed
1/4 white onion
1 large clove garlic, smashed
1 tablespoon lime or lemon juice
Salt to taste
1. In a large skillet, preheat 3 tablespoons of oil to medium for a few minutes. Add the tortillas and spread out evenly. The tortillas will absorb the oil, so you may have to add another tablespoon before adding eggs. Cook for 5 to 6 minutes or until tortillas are crispy, turning as needed.
2. To prepare the salsa, add all ingredients, minus the lemon/lime juice and salt, to a glass bowl. Cover with paper towel and cook on high for 6 minutes. Carefully remove from microwave and transfer to the blender. Add lemon or lime juice and salt to taste. Pulse to blend until desired consistency.
3. To the crisp tortillas, add onion ans serrano peppers. Cook for 5 minutes. Add in the eggs, season with salt and pepper. Fold in the cooked chorizo and cook until warm. Serve with fresh salsa and avocado slices. Yields up to 4 servings.
I always gather my ingredients before I begin to cook
Tips~ I like to cook my Mexican chorizo separately and then drain in onto a plate lined with paper towels before adding it to the migas. But you certainly cook add it to the migas when you add the onions and cook it along side.
Crazy as it sounds, migas tacos are the bomb!!!
Migas con Huevo with sauteed onion, serrano peppersand ham.
We love Migas Con Huevo!!
These migas also have a little chorizo mixed in. The oil from the chorizo makes the tortillas look a reddish color.