Migas are delicious for lunch, brunch or anytime. The fried corn tortilla squares add a surprising crunch to each bite, and the chorizo will make you want to come back for more. Make sure you get Mexican chorizo and not Spanish. Spanish chorizo is cured and dried so it’s hard sausage, but Mexican chorizo is similar to Italian sausage. It is raw in the casing and must be cooked. In this recipe, we’re going to remove the casing and brown the sausage in a skillet. You can add a can of green chilies or some sliced fresh jalapenos for some heat.
Ingredients
8 large eggs
4 oz Mexican Chorizo
3 tbsp Vegetable OIl
4 Corn Tortillas cut in 1” squares
½ cup Bell Pepper
½ cup Onions
2 Roma Tomatoes
½ cup Shredded Cheddar Cheese
Salt
Pepper
Cilantro for garnish
Step 1
Heat vegetable oil in a skillet. Add tortilla squares and fry till crispy over medium high heat.
Step 2
Add bell pepper and onions and cook about 5 minutes till veggies are soft.
Meanwhile, remove the casing from the chorizo. Brown in a skillet for about 8 minutes until cooked through. Break apart with a spoon while cooking.
Step 3
Beat eggs in a bowl, pour eggs and chorizo in the pan with the tortillas and veggies. Cook until eggs are scrambled, Stirring occasionally. Garnish with Cilantro and sprinkle with cheese.
Pam's Texan Kitchen 