Best Mexican Migas Recipes

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

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.

MEXICAN MIGAS

Steps:

• 1. Add your oil and butter to your frying pan and wait till it's hot and then add your torn corn tortillas and tater tots. Cook till tortillas are nice and crisp.
• 2. Meanwhile mix eggs, cream, chilies, seasonings all together and mix well with a fork. Pour over the corn tortillas and tatertots. Cook till done. Then plate, add your shredded cheese and let melt. Next your salsa, sour cream, cilantro, green onions and a dash of salt and pepper. Ready to eat.
• 3. Add some fresh salsa if you can it makes all the difference. You can always make your own in a small food processor or that "bullet blender" they show on TV. LOL (I haven't made enough salsa yet to post my own recipe but when I do I'll be sure to post. This salsa that I posted was made with delicious yellow tomatoes.)
• 4. I wanted to share a picture from years ago of Lupita, my friend Mona and Me taken while I was living at her home in San Antonio, Texas. I miss them all & hope they are well.