Migas Recipe

Marinate

Place the flank or skirt steak in a shallow dish or zip-top bag. Whisk together lime juice, orange juice, vegetable oil, soy sauce, minced garlic, cumin, chili powder, kosher salt, and black pepper. Pour marinade over the steak, turning to coat. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Cook

Remove steak from fridge 20 minutes before cooking to come toward room temperature. Preheat a grill or heavy skillet over high heat until very hot. Pat steak dry with paper towels. Grill or sear 3–4 minutes per side for medium-rare (thicker cuts may need longer). Transfer steak to a cutting board and rest 8–10 minutes, then thinly slice against the grain into bite-sized strips. Keep warm.

Fry tortilla strips

In a large skillet, heat 1/2 cup vegetable oil over medium-high heat until shimmering (about 350°F if using a thermometer). Add the tortilla strips in batches so they fry crisp but not overcrowded. Fry, stirring occasionally, until golden brown and very crisp, 2–3 minutes per batch. Use a slotted spoon to transfer to a paper-towel-lined tray to drain. Reserve 1–2 tablespoons of hot oil in the skillet and discard the rest (or save for another use).

Sauté aromatics

Reduce heat to medium. If needed, add 1 tablespoon of the reserved oil to the skillet. Add the chopped onion and sauté 3–4 minutes until softened and translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Scramble eggs with tortillas

In a bowl whisk together eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the fried tortilla pieces to the skillet and toss with the onions and garlic to coat in oil. Pour the egg mixture over the tortillas and gently stir with a spatula, letting curds form and coating the tortilla pieces. Cook until eggs are just set but still moist, 2–3 minutes. Stir in chopped cilantro. Taste and adjust seasoning.

In a small saucepan or skillet over medium heat, warm 1 tablespoon lard or oil. Add 2 tablespoons finely chopped onion and cook 2–3 minutes until softened. Add the drained pinto beans and 2 tablespoons reserved bean liquid (or water). Mash the beans with a potato masher or back of a spoon to desired texture (smooth or slightly chunky). Cook, stirring occasionally, until heated through and thickened, 4–6 minutes. Stir in 1/2 teaspoon salt, adjusting to taste. Keep warm.

Combine diced tomatoes, 1/4 cup finely diced onion, minced jalapeño, 1 tablespoon lime juice, 2 tablespoons chopped cilantro, and 1/2 teaspoon salt in a bowl. Stir and let sit 10–15 minutes to allow flavors to meld. Taste and adjust salt or lime as needed.

Plate assembly for 2–3 servings: Spoon a generous dollop of warm refried beans onto each plate. Place a portion of the tortilla migas next to the beans. Top migas with sliced carne asada. Add a spoonful of pico de gallo alongside. Scatter crumbled queso fresco over the migas and carne. Arrange sliced avocado and a lime wedge on the plate. Garnish with extra cilantro leaves and serve hot with optional hot sauce on the side.

Notes: To keep elements warm if serving family-style, rest sliced steak in a low oven (200°F / 95°C) for a few minutes and cover. Migas are best served immediately so the tortilla pieces remain slightly crisp.