Tex-mex Migas Recipe

Prepare tortillas

Stack the corn tortillas and slice into 1/2-inch strips or small bite-size pieces. Pat them dry if slightly damp.

Fry tortillas

Heat 3 tablespoons vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add tortilla pieces in a single layer as much as fits without crowding. Fry, stirring occasionally, until golden-brown and crisp, about 5–7 minutes. Remove with a slotted spoon to a paper towel-lined plate. Reserve oil in the pan.

Beat eggs

In a medium bowl, whisk together 6 large eggs, 1 tablespoon milk, 1 teaspoon salt, and 1 teaspoon freshly ground black pepper until just combined.

Add 1 tablespoon butter to the reserved oil in the skillet and reduce heat to medium. Add the diced yellow onion and sauté until softened and translucent, about 4–5 minutes. Add the diced jalapeño and cook 1 more minute. Stir in the minced garlic and cook 30 seconds until fragrant.

Add the diced tomato to the skillet and sauté 1–2 minutes until it releases some juices but still holds shape. Season lightly with a pinch of salt.

Add the cooked, crumbled chorizo (or bacon/sausage) to the skillet and stir to warm and combine with the vegetables, about 2 minutes. If using black beans, stir them in now and heat through, 1–2 minutes.

Reduce heat to medium-low. Spread the warmed tortilla chips and chorizo-vegetable mixture evenly in the skillet. Pour the beaten eggs over the mixture. Let sit undisturbed for 20–30 seconds to begin setting, then gently stir with a spatula, folding the eggs through the tortillas to combine. Continue cooking, stirring occasionally, until eggs are softly set but still slightly creamy, about 3–5 minutes total. Remove from heat when eggs are nearly done — they will finish cooking from residual heat.

Sprinkle 1 cup shredded cheddar or Monterey Jack evenly over the hot migas and cover the skillet with a lid or foil for 1–2 minutes to melt the cheese.

Uncover and crumble 1 ounce queso fresco on top (if using). Add sliced avocado and a squeeze of lime. Season with additional salt and pepper if needed and add hot sauce or salsa to taste.

Dot the migas with any remaining butter and sprinkle the chopped cilantro garnish. Give the migas one gentle toss to distribute garnish and butter.

Serve immediately straight from the skillet or transfer to a warm platter. Offer lime wedges, extra salsa, and hot sauce at the table.