Migas Ii Recipes

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

Steps:

• Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
• Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.

Steps:

• Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
• Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
• Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

Steps:

• Heat a cast iron skillet to high, coat lightly with oil.
• Season skirt steak liberally with salt and pepper.
• Saute about 2-3 minutes per side until rare - medium rare.
• Remove from pan and let rest on a cutting board.
• In a nonstick skillet, heat butter and saute onion and garlic until soft.
• While cooking onions cut meat very very thinly accross the grain into bite sized pieces.
• Add eggs to onion mixture and whisk continuously until almost completely cooked.
• Quickly fold in salsa, 3/4 of the cheese, Fritos and cilantro.
• Season with salt and pepper.
• Once heated through, put on plates, top with remaining cheese and reserved skirt steak.
• Serve with hot sauce or additional salsa.

Steps:

• In a mixing bowl, add eggs, water, salt, and pepper to taste; whisk to combine.
• Melt the butter in a large non-stick skillet over medium heat; tilt pan to swirl the melted butter around.
• When the butter foams, add green onions; stir/saute for 1 minute.
• Add in egg mixture; let set for 20 seconds.
• Cook and stir for 3-4 minutes or until almost set.
• Add in tomato, green chiles, and cheese; continue stirring/cooking until mixed well and cheese melts.
• Add in chips; stir to combine.
• Sprinkle hot sauce over the top if desired; serve.