San Antonio Style - Migas

From Munch Mag Archive

recipe by Kim Hickerson
photo by Lacey Elaine Tackett

2-3 large eggs
1 tablespoon milk
1 tablespoon olive oil
1 tablespoon unsalted butter
1/8 cup salsa of choice
4 ounces chorizo (optional)
2 corn tortillas (sliced into 1/2” x 2” rectangles)
1/8 cup Queso Fresco
1/8 cup cilantro
avocado slices
lime wedges

Whisk eggs with milk and set aside. Heat oil in a skillet over medium-high heat. Once hot, add tortilla strips and cook, stirring and tossing until they are golden and crispy. Set those babies aside on a paper towel to catch drips. You just made fresh tortilla chips.

If you’re lazy, or hungover, you can skip this step and use store bought tortilla chips. When the chips are finished, add butter to the pan and allow to melt. Add as much jalapeño as you can handle along with salsa.

(I love locally made El Rancho Green Chile Verde - it’s really hot - but for a mild version, substitute chopped onion and tomato with a bit of salt and black pepper.) Cook until tender, about 3 minutes.

If using chorizo, heat a separate pan on medium-high. Add chorizo and cook about 5 minutes, or until done. Set aside on a paper towel to drain. Serve on the side of your Migas or add to the scramble below.

After your jalapeño and salsa mixture is ready, add the whisked egg to the pan. Reduce the heat to medium-low. Add tortilla crunchies and stir to combine with egg mixture and salsa until most of the moisture is cooked out, then remove from heat.

Garnish liberally with chopped cilantro, lime, queso fresco and sliced avocado. Salt and pepper to taste.