Mexican Breakfast Migas Food

MEXICAN BREAKFAST MIGAS

Steps:

• In a large skillet, heat ¼ cup olive oil.
• Add corn tortillas and fry until golden. 4 minutes.
• Remove from pan and place on a paper towel to drain.
• Salt the tortillas.
• Add remaining 2 tablespoons of oil to the pan.
• Add tomato, onion, and garlic.
• Cook for 2 minutes or until onion is translucent.
• Meanwhile, in a large bowl, add eggs, cumin, oregano, salt and pepper.
• Whisk well.
• Add eggs to the pan.
• Immediately add fried tortillas.
• Gently fold the tortillas with the eggs.
• Cook for 3-4 minutes or until eggs are completely cooked.
• Top with cilantro and green onions.
• Enjoy!

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.

MEXICAN MIGAS RECIPE

Steps:

• Beat the eggs, pull the tortillas into short strips and chop the onion and cilantro.
• Add the shredded tortillas to 3 tbsp. preheated oil.
• Cook stirring occasionally until the tortilla strips are golden and just reaching the point when they become crispy.
• Pour the beaten eggs into the pan.
• Let the eggs set for 1 minute.
• Turn and break up the eggs. Continue cooking until the eggs are just set.
• Add 1/2 cup of your favorite salsa.
• Stir well until the migas are thoroughly coated with salsa and cook for 1 minute.
• Top your migas with crumbled ranchero cheese, chopped onion, and cilantro. Serve with refried beans and a few corn chips on the side.

MIGAS (MEXICAN BREAKFAST EGG SKILLET) RECIPE

Steps:

• Heat the frying oil in a cast-iron skillet or other heavy-bottomed pans to medium heat. Keep a close eye on the heat so as to not burn the tortillas when you begin frying them!
• Fry each tortilla in the oil until it is lightly brown and very crispy. Make sure to flip the tortillas so that both sides are browned.
• Once all of the tortillas are fried stack them on top of each other and cut them into little squares. You can do that by cutting them into strips and then cutting the strips into squares.
• Chop the red pepper and the onion into a fine dice. If you want a spicier breakfast, add jalapeños as well. Add the peppers and the onions to the frying pan along with the butter.
• Saute the vegetables until they are soft. Add the beaten eggs and the chopped tortillas to the pan. Carefully fold the eggs and tortillas into the vegetables. Be careful not to break up the eggs too much. Continue to cook until eggs are completely cooked through.
• Top with the Mexican cheese and the salsa verde. Allow the cheese to melt and serve immediately out of the skillet.

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.

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.

MIGAS BREAKFAST TACOS

Steps:

• Beat the eggs with 1/2 teaspoon salt in a medium bowl.
• Heat a large cast-iron or nonstick skillet over medium heat. Put 3 tortillas in it and turn them until warm and pliable, 1 to 2 minutes. Stack on foil and wrap. Repeat with the remaining 3 tortillas, adding them to the same stack and wrapping to keep warm and soft.
• Increase the heat to medium-high. Add the oil and swirl to coat, then add the chips. Cook, stirring, until sizzling and browned in spots, about 30 seconds. Add the onion, poblano and 1 teaspoon salt. Cook, stirring, until the edges of the onion are just translucent but the vegetables are still crisp, about 2 minutes.
• Drizzle the egg over the chips and vegetables. Let stand for 15 seconds until just starting to set, then stir rapidly to scramble until just set but still wet, about 30 seconds to 1 minute. Sprinkle the cilantro on top.
• Remove from the heat and immediately divide among the warmed tortillas. Sprinkle with the cheese and top with the avocado and salsa. Serve immediately or wrap each taco in foil to eat out of hand.

TRADITIONAL MIGAS

Steps:

• Melt butter in large skillet.
• Add Tabasco into eggs and pour into skillet.
• Add onion and green pepper.
• Stir.
• When eggs are almost set, add cheese.
• Turn heat to lowest setting, add tostados and finish cooking.