Migas Recipe

Cut or tear corn tortillas into roughly 1/2-inch strips or small bite-sized pieces; spread on a baking sheet and allow to sit for 10–15 minutes to firm slightly (or lightly toast in a 350°F/175°C oven for 6–8 minutes).

Optional: for extra texture, heat 1 tablespoon oil in a large skillet over medium-high and fry tortilla pieces in two batches until crisp and light golden, 2–4 minutes per batch. Transfer to a paper towel–lined plate and set aside.

In a large nonstick or cast-iron skillet, heat remaining 2 tablespoons vegetable oil and 1 tablespoon butter over medium heat until butter foams.

Add the diced onion and chopped jalapeño and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.

Stir in the diced tomato and cook another 1–2 minutes just to warm through and release some juices. If using cooked chorizo, add it now and cook until heated through, about 2 minutes.

While vegetables cook, whisk the eggs with the milk, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until well blended and slightly frothy.

Reduce heat to medium-low. Add the prepared tortilla pieces to the skillet with the vegetables and toss to combine so the tortillas soak up aromatics and oil, about 1 minute.

Push the tortilla-vegetable mixture to one side of the skillet. If skillet looks dry, add the remaining 1 tablespoon butter. Pour the beaten eggs into the skillet over the tortillas and vegetables, let sit undisturbed for 10–15 seconds.

Using a spatula, gently scramble the eggs and fold them into the tortilla pieces, cooking slowly until eggs are softly set but still moist, 2–4 minutes. Taste and adjust seasoning with remaining salt and pepper as needed.

Remove skillet from heat. Stir in chopped cilantro and a squeeze of fresh lime juice to brighten the flavors.

Serve immediately topped with optional queso fresco, sliced avocado, and extra salsa or hot sauce on the side.

Leftovers can be refrigerated in an airtight container for up to 2 days; reheat gently over low heat to avoid overcooking the eggs.