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Tex-Mex Migas with Chorizo
Tex-Mex migas is a breakfast and brunch staple of scrambled eggs mixed with tortilla chips, sautéed aromatics (such as onion and chilies) and, typically, cheese. Folded in at the end of cooking, when the eggs are almost set, the chips soften to an addictive crunchy-chewy texture. The addition of spicy, tangy chorizo sausage makes a deluxe version of migas. Be sure to use fresh Mexican-style chorizo, not dry-cured Spanish chorizo. Migas loves garnishes. The recipe calls for diced or sliced avocado and pickled jalapeños, but you could offer salsa, Mexican crema (or sour cream), additional cheese or whatever suits you. Warm tortillas offered alongside can be used to make migas tacos, and refried beans also are a great accompaniment.
4
Servings
Tip
Don’t keep the skillet on the heat while you fold in the tortilla chips and cilantro. Take the pan off the burner as soon as the eggs have mostly set into moist curds so they don’t overcook.
20 minutes
Ingredients
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8
large eggs
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2
ounces pepper jack cheese, shredded (½ cup)
Directions
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01In a large bowl, whisk the eggs until foamy. Whisk in the cheese and ¼ teaspoon pepper; set aside. In a 12-inch nonstick skillet, combine the chorizo and oil. Cook over medium-high, stirring often and breaking up the chorizo, until sizzling, 1 to 2 minutes. Add the pickled jalapeños and tomato; cook, stirring occasionally, until the moisture from the tomato has evaporated and the chorizo is browned, 3 to 5 minutes.
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Great way to start the day. We really enjoyed this recipe. Thanks again Milk Street team.