Migas Recipe
Scrambled Eggs, Chorizo, Pico de Gallo, Tortilla Chips, White Cheddar, Served with Black Beans, Silver Dollar Blue Cornmeal Pancakes, Honey Butter.
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Ingredients
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Migas Base
Pico de Gallo
Sides
Method
Migas Preparation
- 1
Cook the Chorizo
In a skillet over medium heat, add the chorizo and cook until browned and cooked through, about 5-7 minutes. Break it apart using a spatula.
- 2
- 3
Add Tortilla Chips and Cheese
Gently fold in the tortilla chips and shredded white cheddar cheese into the egg and chorizo mixture. Cook for an additional 1-2 minutes until the cheese is melted.
Pico de Gallo Preparation
- 4
- 5
Mix Pico de Gallo
In a bowl, combine the diced tomatoes, onion, jalapeño, and cilantro. Add lime juice, and season with salt to taste. Mix well and set aside.
Sides Preparation
- 6
Prepare the Black Beans
Heat the black beans in a small pot over low heat until warmed through, stirring occasionally.
- 7
Make Blue Cornmeal Pancakes
In a bowl, whisk together blue cornmeal, all-purpose flour, baking powder, salt, and sugar. In another bowl, combine milk, honey, and melted butter. Gradually mix the wet ingredients into the dry until just combined. Heat a skillet over medium heat and pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, flip, and cook until golden brown, about 2-3 minutes per side.
- 8
Serve with Honey Butter
In a small bowl, mix softened butter with honey until smooth. Serve alongside pancakes.