Best Mighty Migas Recipes

Mighty Migas image

Provided by ratherbeswimmin

Categories Breakfast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil
1/3 lb raw mexican chorizo sausage, casings removed
4 corn tortillas, torn into bite-size pieces
1 medium onion, chopped
1 jalapeno, seeded and chopped
2 -3 garlic cloves, minced
8 eggs, lightly beaten
hot sauce
salt
pepper
2 plum tomatoes, seeded and diced
1 ripe Hass avocado, diced
1 lime, juice of
1 cup shredded smoked cheddar cheese or 1 cup monterey jack cheese
1/2 cup sour cream

Steps:

Place a large skillet over med-high heat with 2 tablespoons oil.
Add in the chorizo and cook, breaking up the meat with a wooden spoon, until the chorizo begins to get crispy, 4-5 minutes.
Add in the torn tortillas and cook until crispy and golden, 4-5 minutes.
Add in onions, jalapeno, and garlic to pan; cook until the veggies begin to get tender, 5-6 minutes.
Once the veggies are tender, add the eggs and hot sauce to taste to the pan; cook, stirring occasionally, until the eggs are close to your desired doneness.
Season eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese.
Continue cooking until the eggs are finished scrambling.
Serve the migas topped with a dollop of sour cream.

Nutrition Facts : Calories 664.6, Fat 51.6, SaturatedFat 19.6, Cholesterol 449.8, Sodium 821.4, Carbohydrate 19.5, Fiber 4.5, Sugar 4.1, Protein 31.8

Mighty Migas image

Provided by @MakeItYours

Number Of Ingredients 8

2 tablespoons EVOO - Extra Virgin Olive Oil 1/3 pound Mexican raw chorizo, casings removed 4 6-inch corn tortillas, torn into bite-sized pieces 1 medium onion, chopped 1 jalapeo, seeded and chopped 2 to 3 cloves garlic, finely chopped or grated 8 egg
Hot sauce, to taste
Salt and freshly ground black pepper
2 tomatoes, seeded and diced
1 avocado, diced
Juice of 1 lime
1 cup shredded smoked cheddar or Monterey Jack cheese
1/2 cup sour creamg

Steps:

Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chorizo to the pan and continue to cook until the chorizo begins to get crispy, 4-5 minutes. Add the torn tortillas to the pan and cook until crispy and golden brown, 4-5 minutes. Add the onion, jalapeo, and garlic to the pan and cook until the veggies begin to get tender, 5-6 minutes. Once the veggies are tender, add the eggs and hot sauce to the pan and cook, stirring occasionally, until the eggs are close to your desired doneness. Season the eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese. Continue cooking until the eggs are finished scrambling. Portion the Migas into serving bowls and top each with a dollop of sour cream.

Mighty Migas image

Yield 4 servings

Number Of Ingredients 13

3 tablespoons EVOO (extra-virgin olive oil), 3 times around the pan
2 jalapeño peppers, seeded and chopped
1 small red or green bell pepper, cored, seeded, and chopped
1 small white onion, chopped
Salt and black pepper
2 plum tomatoes, seeded and diced
8 large eggs, beaten
1 cup crushed tortilla chips
1 10-ounce sack (2 cups) shredded Monterey Jack or Cheddar cheese
8 6-inch flour tortillas (soft taco size)
1 cup tomato sauce
1 to 2 chipotle chilies in adobo, medium to extra hot, finely chopped
A handful of fresh cilantro, finely chopped

Steps:

Heat a large skillet over medium-high heat. Add the EVOO. Add the jalapeños, bell peppers, and onions and season them with salt and pepper. Cook for 2 to 3 minutes, then add the tomatoes and cook a minute more. Beat the eggs with a pinch of salt and pepper and add to the veggies. Reduce the heat to medium low. Scramble the eggs not quite halfway, so they are still nice and wet. Add the crushed tortilla chips and scramble them in. Cover the eggs with the cheese and turn off the heat. Cover the pan loosely with foil to melt the cheese and set aside for a minute.
Heat a second, dry skillet over high heat. Add the tortillas one at a time and sear for 30 seconds on each side to blister them.
In a small bowl, stir together the tomato sauce and the chopped chipotle. Stir in the cilantro.
Place a mound of the migas on each flour tortilla and dot with the sauce. Serve immediately, two per person.