Homemade Mexican Migas Recipe

Homemade Mexican Migas Recipe

Mexican Migas is a beloved traditional breakfast dish known for its simplicity and rich flavor. It’s a perfect way to use up leftover tortillas and is a hearty way to start your day. Migas, which means “crumbs” in Spanish, refers to the dish’s primary ingredient: crispy bits of tortillas mixed with eggs and other flavorful components like tomatoes, onions, and chilies. This dish is particularly popular in Central and Northern Mexico, where it’s often served with beans and salsa. Here’s how you can make a delicious and authentic version of Mexican Migas right at home.

Ingredients:

• 6 corn tortillas, cut into small strips or squares
• 4 large eggs
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 1 jalapeño or serrano pepper, chopped (optional for heat)
• 1 medium tomato, diced
• 1/2 cup of shredded cheese (cheddar or queso fresco)
• 1/4 cup of fresh cilantro, chopped
• Salt and pepper to taste
• 1/2 teaspoon of ground cumin (optional)
• 2 tablespoons of vegetable oil or lard
• Optional toppings: avocado slices, sour cream, salsa, or hot sauce

Instructions:

1. Prepare the Tortillas: Begin by heating the oil or lard in a large skillet over medium-high heat. Once hot, add the tortilla strips. Fry them until they’re golden brown and crispy, stirring frequently to avoid burning. This should take about 5-7 minutes. Once done, remove the tortillas from the pan and place them on a plate lined with paper towels to drain excess oil.
2. Cook the Vegetables: In the same skillet, using the remaining oil, sauté the onions, garlic, and jalapeño (if using) until the onions become translucent, about 3 minutes. Add the diced tomato and cook for another 2 minutes until the tomato softens and releases its juices. Season with salt, pepper, and cumin if desired.
3. Mix in the Tortillas: Return the crispy tortilla strips to the skillet, mixing them with the sautéed vegetables. Stir everything together, ensuring that the tortilla strips are well-coated with the vegetable mixture.
4. Scramble the Eggs: In a separate bowl, beat the eggs until well combined. Pour the eggs over the tortilla mixture in the skillet. Allow the eggs to set slightly around the edges before gently stirring. Continue cooking, stirring occasionally, until the eggs are fully cooked but still soft. This should take about 3-4 minutes.
5. Add Cheese and Garnish: Once the eggs are cooked, remove the skillet from heat. Sprinkle the shredded cheese over the top and allow it to melt. Garnish with fresh cilantro.
6. Serve: Mexican Migas is best served hot. Top with avocado slices, a dollop of sour cream, or your favorite salsa or hot sauce. For a more substantial meal, serve alongside refried beans, fresh tortillas, or even a scoop of guacamole.

Tips and Variations:

• Add Meat: For a heartier version, add cooked chorizo or bacon to the vegetable mixture before adding the eggs.
• Vegetarian Option: If you prefer a vegetarian dish, add some sautéed bell peppers, mushrooms, or zucchini along with the onions.
• Cheese Choices: Queso fresco, Monterey Jack, or any melty cheese works great in this recipe. Adjust based on your taste preference.

Mexican Migas is not only a great way to use up leftover tortillas but also a quick and easy breakfast that’s both satisfying and packed with flavor. Whether you’re making it for a weekend brunch or a quick weekday breakfast, this dish is sure to be a hit!