Migas Recipe

Toast or fry tortilla strips

Heat 2 teaspoons vegetable oil in a medium nonstick skillet over medium-high heat. Add the corn tortilla strips in a single layer and cook, stirring occasionally, until golden brown and crisp, about 3–5 minutes. Remove to a paper-towel-lined plate and season lightly with a pinch of salt.

Cook hash browns

In a separate skillet, heat 1 tablespoon butter over medium-high heat. Add the shredded hash browns in an even layer, press gently, and cook without stirring until browned, about 4–5 minutes. Flip or stir and cook another 3–4 minutes until cooked through and crisped to your liking. Keep warm and set aside.

Warm the black beans in a small saucepan over low heat until heated through, about 5–7 minutes, stirring occasionally. Keep covered and warm.

Warm tortillas wrapped in foil in a 300°F (150°C) oven for 6–8 minutes or heat individually in a dry skillet for 20–30 seconds per side until pliable.

Beat eggs

In a medium bowl whisk together 6 eggs, 3 tablespoons whole milk, 1 teaspoon salt, and 1/2 teaspoon black pepper until homogenous and slightly frothy. This yields a tender scramble.

Sauté aromatics

Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 1/2 cup finely diced onion and sauté until translucent and softened, about 3–4 minutes. Add the diced roma tomato and the diced jalapeño and cook another 1–2 minutes until juices begin to release and mixture is fragrant.

Add tortillas and combine

Add the toasted tortilla strips to the skillet with the aromatics and toss to coat for 30–45 seconds so they absorb a little moisture but remain somewhat crisp.

Cook eggs gently

Reduce heat to medium-low. Pour the beaten eggs over the tortilla-aromatic mixture. Let sit undisturbed for 10–15 seconds, then using a silicone spatula gently fold and scramble the eggs, pushing from the edges to create large soft curds. Continue cooking, folding gently, until eggs are mostly set but still slightly glossy, about 2–3 minutes.

Finish with cheese

Sprinkle 1 cup shredded aged cheddar evenly over the eggs. Remove skillet from heat and cover with a lid for 1 minute to melt the cheese without overcooking the eggs. If using optional cooked meat (chorizo, bacon, or sausage), fold it in now so it warms through.

Divide the migas scramble between plates. Serve with 1 cup warmed black beans and 1 cup crispy hash browns on the side. Add 4 warm tortillas to the plate and a 1/2 cup of salsa in a small ramekin or spooned alongside.

Garnish with optional chopped cilantro and lime wedges. Offer extra tortilla strips on top for crunch and extra salsa on the side. Add any cooked meat for a $3.99 upcharge if desired.