Absolutely! Here’s a traditional Mexican-style Migas recipe — a savory, satisfying dish made with crispy tortilla strips, scrambled eggs, and plenty of flavor. It’s a staple breakfast (or brunch) dish in many Mexican households.
🌮 Homemade Mexican Migas
📝 Ingredients:
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6 corn tortillas (preferably a day old), cut into strips or triangles
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2–3 tablespoons oil (vegetable, canola, or lard)
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6 large eggs
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Salt and pepper, to taste
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1/2 small onion, diced
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1 jalapeño or serrano chile, minced (optional)
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1 tomato, diced
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1/3 cup shredded cheese (queso fresco, cheddar, or Monterey Jack – optional)
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Optional toppings: avocado, salsa, crema, chopped cilantro, or hot sauce
🍳 Instructions:
1. Crisp the Tortillas:
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Heat oil in a large skillet over medium-high heat.
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Add the tortilla strips and fry until golden and crispy, stirring often (about 5–7 minutes).
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Transfer to a paper towel-lined plate and drain excess oil, leaving a bit of oil in the skillet.
2. Sauté Aromatics:
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Reduce heat to medium.
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In the same skillet, add onion and chile. Cook until softened (2–3 minutes).
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Stir in the diced tomato and cook another 1–2 minutes.
3. Add Tortillas Back In:
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Return the crispy tortilla strips to the skillet and toss to combine with veggies.
4. Scramble the Eggs:
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Beat the eggs in a bowl, season with salt and pepper, then pour over the tortilla mixture.
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Let sit for 10 seconds, then gently stir and fold the mixture until the eggs are just set but still soft.
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If using cheese, sprinkle it in right before the eggs finish cooking and cover for a minute to melt.
5. Serve:
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Plate your migas and top with avocado slices, salsa, cilantro, crema, or hot sauce as desired.
🌶️ Optional Add-ins:
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Chorizo (cook before the onion for extra flavor)
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Refried or black beans on the side
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A squeeze of lime juice for brightness
🧑🍳 Tip:
This is different from Tex-Mex migas, which often include bell peppers and sometimes served with tortillas on the side — this Mexican version keeps the tortillas in the scramble and focuses on a simpler, rustic flavor.