TEX-MEX MIGAS
2 servings
Migas, or “crumbs,” is a tortilla scramble. It’s a brilliant way to use stale tortillas or the dregs from a bag of tortilla chips. If desired, brown 2 ounces crumbled, fresh chorizo in the skillet before cooking the onions. Reserve the sausage, substitute the flavorful drippings for the oil, and fold the sausage back in with the eggs.
Heat in a medium skillet, preferably nonstick, over medium heat:
- 2 tablespoons vegetable oil, bacon fat, or lard
Add and cook, stirring, until softened, about 5 minutes:
- ½ medium onion, finely chopped
Add and cook 1 minute more:
- 2 garlic cloves, minced
- 1 jalapeño or serrano pepper, seeded and minced
Stir in and cook until starting to get toasty, about 5 minutes:
- 1 cup crushed tortilla chips or three stale 6-inch corn tortillas, crumbled
Meanwhile, whisk in a medium bowl:
- 4 large eggs
- ¼ teaspoon salt
Reduce the heat to medium-low, add the eggs, and cook, folding the eggs into the tortilla mixture. Continue to cook until the eggs are set. If desired, stir in:
- (¼ to ½ cup grated queso fresco, Oaxaca cheese, or Monterey Jack)
Serve the eggs with:
- Any salsa, store-bought or homemade
- Sliced avocado