Migas De Guerrero 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:

• Cut tortillas into thin strips.
• Align tortilla strips in frying pan and drizzle with olive oil. Sprinkle with salt and Penzey's Adobo seasoning (a mixture of onion, garlic, Tellicherry black pepper, Mexican oregano, cumin, and cayenne pepper).
• Panfry tortilla strips until slightly crispy.
• Remove from pan and drain on paper towel. Set aside.
• Grate cheese (can use Monterrey Jack if desired).
• Wash, peel and small dice onion. Wash, seed, and small dice tomatoes and optional jalapeno.
• In a bowl, whisk eggs with a few Tablespoons of cold water.
• In a clean skillet, heat butter over medium heat.
• After the butter melts, saute onions, tomatoes, and jalapeno until soft.
• Pour egg mixture into the skillet, mixing in with the onions, tomatoes, and jalapeno. Allow eggs to cook half-way.
• Top with grated cheese and tortilla chips. Continue to scramble.
• Cover with lid and remove from heat to continue cooking for 2-3 minutes.