Yield: 2 servings
Migas
These easy Mexican migas with crispy tortillas, spicy chorizo, and chilorio, will no-doubt be your new favorite scrambled eggs breakfast.
Ingredients
- 1 ½ tablespoons vegetable oil
- 3 corn tortillas, cut into 1.5" squares
- 2 tablespoons chorizo
- 3 tablespoons chilorio
- 6 eggs, whisked
- Salt and pepper, to taste
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Instructions
- Add the oil to a large pan over medium-high heat. Add the bits of tortilla and stir them into the oil. Let them fry for 5-6 minutes, stirring occasionally, or until golden brown and crispy. Transfer them to a plate and set them aside.
- Add the chorizo and chilorio to the same pan. Mix well and cook them for 5-6 minutes or until they begin to release some of their fat and become fragrant.
- Pour the eggs into the pan and stir rapidly to mix them with the chorizo mixture. Add the crispy tortillas back in. Season with salt and pepper to taste. Mix. Let the migas cook for 6-8 minutes or until the eggs are done to taste.
- Serve. Remove them from the heat. Serve on their own or with a side of refried beans. Enjoy.
Notes
Chorizo & Chilorio: You can also opt to use all chorizo or all chilorio for the recipe. If you want to make your Migas vegetarian, you can skip them completely.
Storage: Refrigerate any cooled leftovers in an airtight container for up to 5 days. Once reheated, they won’t be crispy but they’ll still taste amazing.
Reheat: You can reheat Mexican migas in the microwave or in a pan. If you’re using the microwave, sprinkle 1/2-1 teaspoon of water over them and then heat them for 1-2 minutes or until warm to taste. If you’re using the stove, add them to a pan over medium-low heat. Let them heat for 4-6 minutes, stirring occasionally.
Nutrition
Serving: 1, Calories: 448kcal, Carbohydrates: 18g, Protein: 24g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 21g, Cholesterol: 570mg, Sodium: 552mg, Fiber: 2g, Sugar: 1g