Homemade Mexican Migas Recipe
Mexican migas is a flavorful and satisfying dish made with leftover tortillas, eggs, and a mix of spices and vegetables. Originating from the traditional practice of using up stale tortillas, this breakfast dish has become a staple in many Mexican households. It’s quick, easy, and packed with flavor, making it the perfect meal to start your day or to enjoy as a light lunch.
Ingredients
- 6 corn tortillas (preferably a day old)
- 4 large eggs
- 1 small onion, diced
- 1 small tomato, diced
- 1 jalapeño or serrano pepper, finely chopped (optional, for heat)
- 2 cloves of garlic, minced
- ½ cup of chopped cilantro
- ½ cup of shredded cheese (optional, cheddar or queso fresco work well)
- 2 tablespoons of vegetable oil
- Salt and pepper to taste
- 1 avocado, sliced (for serving)
- Salsa, for serving
- Lime wedges, for serving
Instructions
- Prepare the Tortillas: Start by cutting the corn tortillas into strips or small squares. This can be done with a sharp knife or kitchen scissors. If your tortillas are too fresh, you can dry them out slightly by placing them in a warm oven for a few minutes. This will help them crisp up better when fried.
- Fry the Tortillas: In a large skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the tortilla strips. Fry them until they are golden and crispy, stirring occasionally to prevent burning. This should take about 5-7 minutes. Once done, remove the tortillas from the pan and set them aside on a plate lined with paper towels to drain any excess oil.
- Cook the Vegetables: In the same skillet, reduce the heat to medium and add the diced onion, tomato, jalapeño, and garlic. Sauté the vegetables until the onion becomes translucent and the tomato starts to break down, about 5 minutes. The vegetables should be soft and fragrant, forming a flavorful base for the migas.
- Add the Eggs: While the vegetables are cooking, crack the eggs into a bowl and beat them lightly. Pour the beaten eggs into the skillet with the vegetables, stirring gently to combine. Let the eggs cook undisturbed for a minute or two, then stir to scramble them with the vegetables. Cook until the eggs are just set but still slightly soft.
- Combine with Tortillas: Once the eggs are almost fully cooked, add the crispy tortilla strips back into the skillet. Toss everything together, allowing the tortillas to soak up some of the egg mixture while still retaining their crunch. If using cheese, sprinkle it over the top and let it melt into the migas.
- Finish and Serve: Remove the skillet from heat and stir in the chopped cilantro. Taste and adjust seasoning with salt and pepper as needed. Serve the migas hot, garnished with sliced avocado, salsa, and lime wedges on the side. You can also add a dollop of sour cream or some extra cheese for added richness.
Tips and Variations
- Add Protein: For a heartier dish, you can add cooked chorizo, bacon, or shredded chicken to the migas. Cook the protein first, then remove it from the pan before proceeding with the recipe. Add it back in when you combine the eggs and tortillas.
- Extra Veggies: Feel free to customize the migas with additional vegetables like bell peppers, zucchini, or spinach. Simply sauté them along with the onion and tomato.
- Tortilla Chips Shortcut: If you’re short on time, you can substitute the homemade fried tortillas with store-bought tortilla chips. Just skip the frying step and add the chips directly to the scrambled eggs.
Mexican migas is a versatile dish that can be enjoyed any time of day. Whether you prefer it simple or loaded with extras, it’s sure to become a favorite in your recipe rotation.
