Migas My Way Recipes

Steps:

• 1. If using corn tortillas, cut into 1x2" squares, or tear into bite sized pieces. If using chips, crumble any that are too big to be bite sized. Cut onion to large dice, set aside. Cut jalapeno to smaller dice (after you easily remove seeds and membrane with a spoon), for less heat; set aside. (You can also use a serrano pepper, minced, if you prefer. They are hotter, so caution.)
• 2. Heat oil in a 10", or 12" nonstick frying pan over medium-high heat until oil just starts to shimmer. Add corn tortillas, or chips, and fry tortillas until crisp, 5-10 minutes or so, stirring frequently. (Fry chips until warmed through, 2-3 minutes.) Salt to taste; more for tortillas, less for chips.
• 3. Reduce heat to medium, add onion and hot pepper of choice; continue stirring. When onions become translucent, add eggs, and cheese, if using. Allow eggs to set, flipping so all egg is cooked, but not dry. I use 3 tortillas/1 egg/1 person; 1 cup chips/1 egg/1 person. We like lots of onion and hot pepper, so use what suits you. If you want more eggs holding everything together, do that. They're your migas.
• 4. Serve with beans, boiled or refried, a few slices of avocado, fresh fruit, a hot cup of coffe, and enjoy! Let me know what you think. But DON'T throw your crumbled chips away again. I've even used 2 or 3 different kinds of chips at the same time!!

Steps:

• Place skillet on the stove over medium heat and add enough oil to reach 1 inch. Once oil is hot, add cut tortilla pieces without overcrowding the skillet. Fry tortilla pieces in the hot oil, until they crisp up and achieve a golden color, 2 to 3 minutes. Remove tortilla chips with a slotted spoon and set on a plate covered with paper towels to drain. Sprinkle with salt to taste and continue working in batches until all tortilla pieces are fried and done. Reserve frying oil.
• Set a flat griddle or comal over medium-low heat and toast guajillo chiles until fragrant, about 20 seconds per side.
• Combine toasted chiles, tomatoes, and garlic in a saucepan and cover with hot water. Simmer over medium-low heat until guajillos are softened and tomatoes are cooked through, about 10 minutes. Reserve 1/2 cup cooking liquid.
• Combine chiles, tomatoes, garlic, onion, 1 teaspoon salt, oregano, cumin, pepper, and reserved liquid in a blender. Blend on high until smooth. Strain sauce.
• Heat 1 tablespoon vegetable oil in a saucepan set over medium-high heat. Once oil is hot, pour in sauce, and simmer until salsa thickens, 12 to 15 minutes. Adjust seasoning if desired.
• Heat 1 tablespoon of reserved frying oil in a skillet over medium heat. Add all tortilla chips once oil is hot and reheat for 1 minute. Pour in eggs and cook and stir until eggs are beginning to set. Add salsa and gently fold into the egg mixture until everything is covered in salsa and the eggs are cooked, about 2 minutes.
• Remove from the heat and serve immediately topped with green onions, cilantro, avocado, and cheese.