In the US, most of us know Migas as the Tex-Mex scramble made with eggs, peppers, cheese and stale tortilla chips, but it’s also a dish that appears in different forms all over the Spanish speaking world. The word Migas literally means “crumbs”, which is why it’s no surprise that it’s almost always made with leftovers, whether they be bread, potatoes, or tortillas.
If you’ve been reading this blog for long, you know that I’m a sucker for savory breakfasts; that’s why Tex-Mex style Migas is one of my brunch favorites. With big cheesy curds of egg mingling with tender pork fat soaked chips and a spicy mix of garlicky meat and vegetables, its a one-pan meal that will keep you going for hours. Perfect, if you’re a ranch hand, but it also works wonders as a stomach calming cement, after a long night of drinking.
While not everyone’s going to agree on this, I like adding Mexican chorizo to my Migas because it adds a ton of flavor to the dish. Mexican chorizo isn’t a cured sausage like the Spanish and Portuguese versions. It’s ground pork or beef seasoned with chile peppers, garlic, cumin, coriander and other spices. This makes it a perfect source of fat and flavor to saute the vegetables and chips in before adding the eggs.
In case you’re wondering about the color, I used blue corn tortillas to make these because it’s what I had in the pantry, but any tortilla chips (or even stale corn tortillas) will work. Serve these with some lime, cilantro and warm tortillas for a filling start to your day.
Equipment you'll need:
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