Best Chorizo Migas Recipes

CHORIZO MIGAS RECIPE

Steps:

• Fry tortilla strips in oil in large skillet until golden, but not crisp. Drain on paper towels. Remove excess oil from skillet.
• Cook chorizo in skillet on medium heat until lightly browned; drain. Add onion and peppers; cook 2 minutes. Stir in tomatoes; cook 2 minutes.
• Add fried tortilla strips and eggs to skillet. Cook until eggs are almost set, stirring occasionally. Sprinkle with cheese; cover. Cook 1 to 2 minutes or until cheese is melted.

SPANISH-STYLE MIGAS WITH CHORIZO, PEPPERS, AND KALE

Steps:

• In a large cast iron skillet, combine olive oil, lightly salted pork belly, and garlic cloves and cook over medium heat, stirring occasionally, until fat has rendered and pork belly is crisp, about 8 minutes. Add chorizo and continue to cook until it's lightly browned and oil takes on a deep-orange hue, about 3 minutes. Using a slotted spoon, transfer pork belly, chorizo, and garlic to a medium bowl and set aside; discard garlic.
• Increase heat to medium-high and heat until shimmering. Add bell and Anaheim peppers to skillet, season lightly with salt, and cook, stirring frequently, until pepper skins are lightly blistered and browned, about 3 minutes. Add kale to skillet, reduce heat to medium, and continue to cook, stirring frequently, until kale is slightly wilted and softened, about 3 minutes. Using a slotted spoon, transfer vegetables to bowl with pork belly and chorizo. Set aside.
• Add bread in an even layer to skillet, drizzle water over top, and cook, stirring frequently with metal spatula to evenly coat with oil mixture. Season with salt to taste, and continue to cook, stirring and breaking up bread into smaller pieces with spatula, while occasionally scraping bottom of the skillet to prevent bread from sticking and scorching. Continue to cook, stirring and scraping frequently, until mixture is broken down into small crumbs, 1- to 2-inch pieces, and bread is light golden brown and crisp but not hard, 15 to 20 minutes. If bread begins to get too dark, reduce heat to medium-low and sprinkle bread with additional water, 1 tablespoon at a time, as needed.
• To finish, sprinkle migas with pimentón and stir until bread is evenly coated and mixture is aromatic, about 30 seconds. Add vegetable and chorizo mixture to skillet, stir to combine and season to taste with salt. Remove from heat. If serving with fried eggs, transfer migas to serving bowl and cover loosely with aluminum foil to keep warm. Wipe out skillet and fry eggs. Divide migas into individual bowls, sprinkle with parsley, and top with fried eggs. Serve immediately.

MIGAS CON CHORIZO

Steps:

• Heat oil in a skillet over medium-high heat. Add broken tortilla chips; cook and stir for 2 to 3 minutes. Add onion; cook and stir for 3 minutes. Add bell pepper and cook until tender, 3 to 5 minutes. Stir in sausage and let cook until heated through, about 3 minutes.
• Add tomato and mix until well combined. Pour beaten eggs into the skillet and season with salt and pepper. Cook, stirring regularly, until eggs are set and thoroughly cooked, about 5 minutes.
• Serve skillet mixture with tortillas, Cheddar cheese, and salsa for guests to assemble themselves.