Migas Recipe

Prepare tortillas

Stack the 4 corn tortillas and slice into 1/2-inch strips or tear into bite-sized pieces. Pat them dry if they feel damp.

Beat eggs

Crack 6 eggs into a medium bowl. Add 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Whisk until combined and slightly frothy.

Crisp the tortillas

Heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tablespoons vegetable oil. Once shimmering, add the torn tortilla pieces in a single layer and cook, stirring occasionally, until they are golden and slightly crisp at the edges, about 4–6 minutes. Transfer the toasted tortilla pieces to a plate and leave any browned bits in the pan.

Sauté salsa

Reduce heat to medium. Add 1 tablespoon unsalted butter to the same skillet. When melted, add 3 tablespoons mild salsa and cook for 30–45 seconds until the salsa warms and reduces slightly, scraping up any fond from the pan.

Cook eggs with tortillas

Pour the beaten eggs into the skillet with the warmed salsa. Let eggs sit undisturbed for 10–15 seconds, then gently begin to stir with a spatula, folding eggs from the edges into the center. When eggs are about halfway set (still soft and slightly runny), fold the toasted tortilla pieces back into the pan so they warm and absorb some moisture, about 1–2 minutes. Continue gently stirring until eggs are cooked to a soft scramble (do not overcook). Season with remaining 2 teaspoons kosher salt and 1/4 teaspoon black pepper, adjusting to taste.

Add cheese

Remove the skillet from heat and immediately sprinkle 3 ounces shredded New Mexico asadero cheese over the eggs. Gently fold so the residual heat melts the cheese, creating creamy strings and pockets of melted cheese throughout the migas.

Finish and garnish

Taste and adjust seasoning if needed. Sprinkle 1 tablespoon chopped cilantro over the migas if using. Keep warm while you prepare the sides or serve immediately.

Warm black beans

Place 1 cup drained and rinsed black beans in a small saucepan over medium-low heat. Add a pinch (about 1/4 tsp) salt and 1–2 tablespoons of water. Warm, stirring occasionally, until heated through, about 4–6 minutes. For extra flavor, mash 1/4 cup of the beans slightly with the back of a spoon to create a creamier texture.

Prepare sour cream and guacamole

Spoon 1/2 cup sour cream into a small serving bowl. If using prepared guacamole, spoon 1/2 cup into another bowl. If making quick guacamole: mash 1 ripe avocado with a squeeze of lime, pinch of salt (about 1/4 tsp) and a tablespoon of chopped onion or cilantro if desired.

Warm whole wheat tortillas

Heat a separate dry skillet over medium. Lightly brush each whole wheat tortilla with a little oil or sprinkle with a few drops of water (1 tsp total for all) and warm each tortilla 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean towel to stay warm.

Plate and serve

Divide the migas among 4 plates (or mound onto communal platter). Add a scoop of warmed black beans to each plate. Serve with a dollop of sour cream and a scoop of guacamole alongside. Place a warmed whole wheat tortilla with each portion and pass lime wedges for squeezing over beans or guacamole.