Fried Tortillas Strips, Scrambled Eggs, and Salsa

Are migas for breakfast or dinner? In my house, migas are for both. We have them for dinner once or twice a week and on weekend mornings. Never had migas? You should. They are fried corn tortilla strips mixed with scrambled eggs and coated with your favorite salsa. I would call them a cousin of chilaquiles.

Migas are economical home cooking at its best where you use up every last bit of what you have on hand to create something delicious. You always have the ingredients: a few stale tortillas, some eggs,  some salsa, a bit of crumbly cheese and a hunk of onion.

The name migas means “crumbs” or perhaps “scraps.” You wouldn’t think that “scraps” could be so tasty but they are.

Variations

I learned to prepare Migas in Northern Mexico where you mix the salsa with the migas in the pan. That’s why I call these Migas Norteñas. In Central Mexico, they prefer their add the salsa to their migas at the table. More than once, I have had a testy conversation about the proper way to prepare them. Of course, I am right ;)

Mexican migas tend to be less elaborate than Tex-Mex style migas which may have diced tomato, bell peppers, avocado, Monterey Jack cheese, sour cream, and all kinds of other things. Tex-Mex migas are excellent but I prefer the simplicity of migas prepared Mexican style.

How to Make

You will need 4 eggs, 4 corn tortillas, 1/2 cup salsa, 1/4 white onion, 8 sprigs of cilantro, 3 ounces ranchero cheese, 1 1/2 cups refried beans and a few corn chips.

Beat the eggs, pull the tortillas into short strips and chop the onion and cilantro.

Add the shredded tortillas to 3 tbsp. preheated oil.

Cook stirring occasionally until the tortilla strips are golden and just reaching the point when the become crispy.

Pour the beaten eggs into the pan and turn the heat to medium-low.

Let the eggs set for 1 minute.

Turn and break up the eggs. Continue cooking until the eggs are just set.

Add 1/2 cup of your favorite salsa. You want enough salsa to coat the migas but not so much that the migas become soggy.

Stir well until the migas are thoroughly coated with salsa and cook for 1 minute.

Serving

Top your migas with crumbled ranchero cheese, chopped onion, and cilantro. Serve with refried beans and a few corn chips on the side.

How do you like your migas?

Provecho!

More Mexican Breakfast Recipes

• Huevos Rancheros
• Huevos a la Mexicana
• Chorizo and Eggs
• Breakfast Tacos
• Spinach Goat Cheese Omelette