Breakfast Migas
This is a rescue dish for tortillas that have sat on the counter for a day or two. When you fry them in oil, they take on a nutty depth that flour tortillas simply cannot match.
Use day-old corn tortillas
Fresh, soft tortillas will turn into a mushy clump. If your tortillas are fresh, spread them on a sheet pan for an hour to dry out before cutting.
- 10-inch cast iron skillet
- Chef's knife
- Whisk
- Mixing bowl
What goes in.
- 4corn tortillas, cut into 1-inch squares
- 4large eggs
- 1/2white onion, finely diced
- 1serrano pepper, seeded and minced
- 3 tbspneutral oil, such as grapeseed or canola
- 1/4 cupshredded Monterey Jack cheese
- to tastecilantro, roughly chopped
Crisping the base
Fry the tortilla pieces until they are brittle and deep gold. If they remain soft, they will disintegrate when you pour the eggs into the pan.
The method.
Fry the tortillas
Heat the oil in the skillet over medium-high heat. Add the tortilla pieces and fry, stirring often, until they are rigid and golden brown. Remove them with a slotted spoon and drain on a paper towel.
Sauté the aromatics
Discard all but a tablespoon of the oil. Lower the heat to medium and add the onion and serrano pepper. Cook until the onion is translucent and soft, about 3 minutes.
Scramble
Whisk the eggs in a small bowl with a pinch of salt. Return the fried tortilla chips to the pan, toss to coat in the onions, then pour the eggs over everything.
Set the eggs
Let the eggs sit undisturbed for 15 seconds, then use a spatula to push them gently from the edges toward the center. Fold in the cheese when the eggs are still slightly wet; they will finish cooking in the residual heat.
Other turns to take.
Chorizo Migas
Fry 3 ounces of loose Mexican chorizo before adding the onions, using the rendered fat in place of the oil.
Black Bean Migas
Add half a cup of rinsed, drained black beans at the same time as the tortilla chips to add heartiness.
When it doesn't go to plan.
Keep a firm grip on the pan handle when folding; you want large, distinct curds, not a flat, dry omelet.
If using a non-stick skillet, you may need slightly more oil to get the tortillas properly crisp.
Serve immediately; the residual heat will continue to soften the chips until they lose their crunch.
The ones that keep coming up.
Can I use flour tortillas instead?
It is not recommended. Flour tortillas don't crisp the same way; they become chewy or gummy in the egg mixture.
How do I know when the eggs are done?
Look for the eggs to be set but still glistening. Remove the pan from the heat while they still appear slightly underdone to prevent rubbery results.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe