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This Mexican migas recipe creates a breakfast that wakes up the table with color and crunch. Crisped tortillas join fluffy eggs and your choice of chorizo or chilorio for a dish that is comforting and lively at once. Top with salsa, onions, or cilantro and you have a plateful of textures and Mexican tradition that fits breakfast or brunch. I keep coming back to migas when I have leftover tortillas or want something filling and packed with flavor.
My family fell for migas after a Sunday at the farmers market and now it is our go to for weekends or lazy weeknights. The kids love mixing in their own toppings or sandwiching them into soft bolillo rolls for portable breakfast sandwiches.
Ingredients
- Eggs: this is the base and they make the dish rich and satisfying use fresh local eggs for the brightest color and fluffiest texture
- Chorizo: adds spice and smokiness look for a well seasoned Mexican style variety in the butcher’s case or at a Mexican market
- Chilorio: gives a tangy slow cooked pork flavor if you cannot find any you can double the chorizo instead or skip it for a lighter taste
- Corn tortillas: the key to crispy bits don’t use flour tortillas or they will turn mushy the older tortillas work even better than fresh because they get extra crisp
- Vegetable oil: for frying neutral flavored oils like canola or corn work best buy one with a high smoke point for best results
- Salt and pepper: just enough to brighten the eggs use coarse kosher salt for the best flavor
- Optional toppings: fresh tomatoes, cilantro, onions or jalapeño look for firm ripe produce with no soft spots
Step-by-Step Instructions
- Fry the Tortillas:
- Cut or tear your corn tortillas into small bite size pieces. Heat oil in a large skillet over medium high heat. Add the tortilla pieces and stir frequently. Let them cook for about five to six minutes or until the edges are golden and the chips have become crunchy. Keep watch and do not let them burn transfer to a paper towel lined plate to drain off extra oil.
- Cook the Chorizo and Chilorio:
- Add the chorizo and chilorio to the now empty skillet. Use a spatula to break the chorizo into small crumbles and cook for about five to six minutes stirring the whole time. The mixture should release some fat and the chorizo will get a little crisp with a wonderful aroma.
- Add the Eggs:
- Crack your eggs into a bowl and beat until fully blended or crack them straight into the pan if you like. Pour them into the skillet and immediately begin stirring to blend with the chorizo mixture. Once eggs are about halfway set add back the fried tortilla pieces and keep stirring. Sprinkle with salt and pepper. Let this cook gently for another six to eight minutes until the eggs are just set but still tender and moist.
- Serve It Up:
- As soon as the eggs are set to your liking take the pan off the heat. Plate the migas and top with chopped cilantro diced onions or tomatoes if you like. Serve warm on their own or with classic refried beans for an authentic touch.
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One of my favorite moments with migas is hearing the sizzle when you toss the tortillas in hot oil. The crunch brings a grin every time and my kids fight over who gets the crispiest bits. For me the earthy taste of corn tortillas toasted in oil beats any packaged chip.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to five days. They will soften over time but heat easily in a pan over low heat with a splash of water or in the microwave. A minute or two is all it takes and you still get delicious flavor any time of day.
Ingredient Substitutions
If you do not have chilorio just use more chorizo or swap in cooked shredded pork from leftovers or pulled rotisserie chicken. For a vegetarian migas simply skip the meats and boost flavor with sautéed onions jalapeños and tomatoes before adding the eggs. Do not use flour tortillas as they do not get crispy.
Serving Suggestions
Migas are delicious solo but classic sides include refried beans avocado slices or a drizzle of your favorite salsa. You can also scoop them into warm bolillo rolls for a breakfast sandwich or tuck them into tortillas with hot sauce for breakfast tacos.
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Cultural Context
Migas have roots in rustic Mexican kitchens where nothing goes to waste. Cooks would revive old tortillas by frying them up and folding them into eggs for a simple hearty breakfast. The dish has a twin in Spain and Portugal where stale bread forms the base but this Mexican version is all about tortillas and the bold flavor that comes with every bite.
Frequently Asked Questions
- → What makes migas unique compared to chilaquiles?
Migas use scrambled eggs tossed with crispy tortilla pieces, while chilaquiles are tortilla chips simmered in salsa. With migas, the tortillas retain their crunch and blend with eggs for a textured bite.
- → Can I make migas without chorizo or chilorio?
Absolutely! The core of migas is always eggs and crispy tortillas. Chorizo or chilorio add robust flavor but are completely optional.
- → What kind of tortillas work best?
Fresh or week-old corn tortillas are ideal, as they fry up nice and crisp without getting soggy. Avoid flour tortillas for this dish.
- → Are there easy toppings or sides to serve?
Common accompaniments are refried beans, fresh salsa, chopped onions, tomatoes, and cilantro. Sliced avocado also pairs well.
- → How should leftovers be reheated?
Gently reheat on the stove or in the microwave with a splash of water. The tortillas won’t stay crunchy, but flavors remain delicious.
- → What’s a quick variation for busy mornings?
Use ready-made tortilla chips and skip chorizo for a lighter, speedy version. Add your favorite veggies for extra color.