Ham & Cheese Migas Recipe

Tear and soak tortillas

Stack the stale corn tortillas and tear them into 1–2-inch pieces (or cut into strips and then into smaller pieces). Place the torn tortillas in a large bowl and set aside.

Make egg mixture

In a separate bowl, whisk together the eggs, milk, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and the ground cumin until smooth. Pour the egg mixture over the torn tortillas and let them sit for 5–10 minutes so the tortillas absorb some liquid but are not completely soggy.

Peel and finely dice the yellow onion. Remove seeds from the jalapeño (leave seeds if you want more heat) and finely dice. Mince the garlic. Dice the roma tomato and roughly chop the cilantro. Dice the cooked ham into approximately 1/4-inch pieces if not already diced.

Heat a large (12-inch) nonstick or cast-iron skillet over medium heat. Add the oil and butter and let the butter melt, swirling to coat the pan.

Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the diced jalapeño and minced garlic and cook 30–45 seconds until fragrant.

Add the diced ham to the skillet and cook 2–3 minutes until it starts to brown slightly and heat through.

Increase heat slightly to medium-high. Add the tortilla and egg mixture to the skillet, spreading it into an even layer. Let it sit undisturbed for about 30–45 seconds to set slightly on the bottom, then gently stir and fold the mixture using a spatula so the tortillas break up into bite-sized pieces and the eggs scramble into the tortillas. Continue to cook, stirring occasionally, until the eggs are mostly set but still slightly creamy, about 3–4 minutes more.

Reduce heat to medium-low. Sprinkle the shredded cheddar and Monterey Jack evenly over the migas, gently folding a couple times until the cheese is melted and incorporated. Taste and adjust seasoning with the remaining salt and pepper if needed, and stir in the optional hot sauce if using.

Remove the skillet from heat. Gently fold in the diced tomato and about half of the chopped cilantro (reserve the rest for garnish) so the tomato warms but stays slightly firm.

Transfer the migas to a serving platter or divide among plates. Garnish with remaining cilantro and serve with lime wedges on the side for squeezing.

Suggested accompaniments: warm flour or corn tortillas, refried beans, or avocado slices.