Migas Recipe

Prepare tortillas

Stack the corn tortillas and cut them into thin 1/2-inch strips, then tear the strips into bite-sized pieces (about 1-inch). Pat pieces lightly with paper towel if slightly damp.

Fry tortillas until crisp

Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add the torn tortilla pieces in a single layer (work in batches if necessary). Fry, stirring and tossing frequently, until they are crisp and golden brown, about 4–6 minutes. Use a slotted spoon to transfer the crispy pieces to a plate lined with paper towels and season lightly with a pinch of salt while hot.

Make scrambled eggs

In a bowl whisk together 6 eggs, 3 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper until just combined and slightly frothy. Wipe out the skillet, add 1 tablespoon butter and melt over medium-low heat. Pour in the egg mixture and let sit 10–15 seconds to begin setting. Gently stir with a spatula, forming soft curds, cooking until eggs are mostly set but still slightly glossy, about 2–3 minutes. Remove from heat; residual heat will finish the eggs.

Combine eggs and tortillas

Add the fried tortilla pieces back to the skillet with the scrambled eggs (or transfer eggs into the skillet with tortilla pieces). Gently fold together until eggs coat the crispy tortillas evenly, 30–60 seconds. If using cheese, sprinkle 1 cup shredded cheese over the migas and fold until melted. Taste and adjust seasoning.

Finish

Stir in 2 tablespoons chopped cilantro if using. Keep warm on the lowest heat while you finish the sides, or transfer to a warmed serving plate.

Heat 1 tablespoon lard or oil in a medium skillet over medium heat. Add 1/2 small finely chopped onion and cook until translucent, about 3–4 minutes. Add 1 minced garlic clove and cook 30 seconds more until fragrant.

Add 2 cups of cooked pinto beans and 2 tablespoons of their cooking liquid or water to the skillet. Mash the mixture with a potato masher or fork to the desired consistency (smooth or slightly chunky).

Stir in 1/2 teaspoon ground cumin, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook, stirring frequently, until the beans thicken and flavors meld, about 4–6 minutes. Add a splash more water if too thick. Taste and adjust seasoning. Keep warm until serving.

Core the 3 Roma tomatoes and cut into quarters. Roughly chop the 1/4 medium white onion and remove seeds from the jalapeño if desired. Place tomatoes, onion, and jalapeño in a food processor or blender and pulse 4–6 times to reach a chunky salsa texture. Alternatively, finely dice ingredients by hand for a fresher, chunkier salsa.

Transfer to a bowl and stir in 2 tablespoons chopped cilantro, 1 tablespoon fresh lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon olive oil if using. Taste and adjust heat or salt. Refrigerate for 10–15 minutes to let flavors marry, or serve immediately at room temperature.

Divide the migas among 3–4 plates. Serve with a scoop of warm refried beans and a generous spoonful of homemade salsa on the side. Garnish with lime wedges and extra cilantro. Squeeze lime over migas to brighten flavors before eating.