Migas with Chorizo
Instructions
1. Prepare the Egg Mixture:
In a medium bowl, whisk together the eggs, milk, salt, and black pepper. Set aside.
2. Cook the Chorizo:
In a large skillet over medium heat, cook the chorizo, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the skillet.
3. Sauté the Vegetables:
In the same skillet with the chorizo fat (add 1 tbsp vegetable oil if needed), add the diced onion and jalapeño. Cook for 3-4 minutes until softened.
Stir in the diced tomatoes and cumin, cooking for 2 minutes until the mixture thickens slightly.
4. Combine and Cook the Migas:
Add the tortilla chips to the skillet, tossing to coat them in the tomato mixture. Cook for 1-2 minutes to soften slightly.
Return the chorizo to the skillet and stir to combine.
Pour the egg mixture over the tortilla chips and chorizo. Cook, stirring gently, for 3-5 minutes until the eggs are just set but still soft. Avoid overcooking.
5. Finish and Serve:
If using cheese, sprinkle it over the migas and cover the skillet for 1-2 minutes to melt.
Garnish with chopped cilantro and serve immediately.
Notes
For extra flavor, top with salsa, avocado slices, or a dollop of sour cream.
If frying your own tortillas, heat 1/2 inch of vegetable oil in a skillet and fry the tortilla triangles until golden and crispy, about 2 minutes per side, then drain on paper towels.
Enjoy your Migas with Chorizo!