Mexican Migas Food

MIGAS

Steps:

• In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
• Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
• When the butter foams, add green onions; stir/saute for 1 minute.
• Add in egg mixture; let set for 20 seconds.
• Cook and stir for 3-4 minutes or until almost set.
• Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
• Add in chips; stir to combine.
• Sprinkle hot sauce over the top if desired; serve.

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.

SAN ANTONIO MIGAS

Steps:

• Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
• Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

WHAT IS MIGAS?

Steps:

• Pour the frying oil into a heavy-bottomed pan and heat over a medium heat. Don't allow it to get too hot or you will burn the tortillas! Fry each tortilla until very crispy and golden, turning to ensure that both sides are equally done. Pile the fried tortillas up then cut them into strips, then into squares. Finely dice the red pepper and onion and place with the butter into a frying pan. If you would prefer a spicier dish, add some chopped jalapenos too. Saute until the vegetables are soft, then carefully fold in the eggs and chopped tortillas, trying to avoid breaking the eggs up too much. Cook until the eggs are done, then top with the cheese and salsa verde (or topping of your choice). Serve from the skillet once the cheese has melted.

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.

MIGAS

Steps:

• In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
• Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

MIGAS

Steps:

• Heat oil in medium skillet on medium-high heat. Chop pepper and onions; cut wieners into 1/2-inch-thick slices. Add vegetables and wieners to skillet; cook 2 min. or until peppers are crisp-tender. Stir in tostadas; cook 1 min. or until slightly softened, stirring occasionally.
• Whisk eggs until well blended.
• Add to skillet; cook 3 min. or until almost set, stirring occasionally. Top with cheese; cover. Cook 1 min. or until melted.