Oil and gas They are a quick and easy Mexican breakfast made with crispy corn tortillas and scrambled eggs with peppers, onions and tomatoes. Simple, satisfying and so good!
The Migas were a fixed point for the weekend breakfast that grew in my Mexican family. My mother’s version was simple as you get: only eggs and tortillas remained fried until they are crunchy. No frills, only good food. This version adds a little extra flavor with onions, tomatoes and peppers (Aka To the Mexican And sometimes indicated as Tex-Mex) and takes the things of a level while keeping it easy and disconnected.
If you love Chilaquiles Rojos, Chilaquiles Verdes or Huevos Rancheros, you will love it!
What are Migas?
Migas (pronounced Mee-Gahs) are a traditional Mexican dish based on corn tortillas that are cut or torn into small pieces, fried up to crunchy and then mixed with scrambled eggs and skipped vegetables.
Generally they are served as breakfast or dish for brunch, but honestly, they are good at any time. The Migas are all on the simple ingredients and the great flavor, and each family has their own ride on them.
Ingredients you need
- Corn tortillas: This is the heart of the dish. Try using high quality corn turtles that are robust and that do not fall easily for the best flavor and consistency.
- Fryable oil: Any neutral frying oil is excellent, such as rapeseed, avocado or your favorite vegetable oil.
- Egg: Use large eggs and share them with a little salt and garlic powder for the flavor.
- White Onion, Jalapeño and Rome Tomato: This trio gives the plate that classic “Mexican” flavor.
- Optional condiments: I love add the fresco this, the chopped coriander and the Mexican cream, but are totally optional.
This is just an overview of the ingredients I used and why. For complete instructions and ingredients, consult the recipe card below.
How to do the Migas
Fry the tortilla chips. Cut the tortillas in the triangles and fry in hot oil until golden and crunchy. Drain on paper towels and season with salt.
Cook the vegetables. Fry the onions, the jalapeño and the tomato in a little olive oil up to soft.
Add and add the eggs. Add the fried tortillas to the vegetables and mix to combine. Then pour the mounted eggs and gently bend all together until the eggs are simply set.
Garnish and serve. Give all a taste and a season with more rooms, if necessary. Garnish with chopped coriander, this fresco or Mexican cream and serve immediately.
Suggestions for recipes
- Keep crunchy tortillas. Fry them until Golden have just passed. They may seem too cooked, but the chips will absorb a little humidity from the egg mixture, which will give you the perfect crunchy consistency.
- Don’t you have corn tortillas? Use the Tortilla chips purchased in the store if you are in a pinch. They will not be so tasty, but they will save you a step. Look at the salt. Try to use Tortilla chips with a cut often to prevent Migas from becoming a soil.
- Don’t cook the eggs too much. Remove them from the heat while they are still slightly soft: they will finish cooking from the residual heat.
- Customize the heat. Use Bell Peppers for a delicate version or a serrano if you want it spicy.
Variations and suggestions that are needed
- Add cheese such as Oaxaca or Monterey Jack for an extra version of cheese.
- Add Briciolo or bacon chorizo for flavor and extra proteins. Try my homemade chorizo recipe!
- Add some vegetables such as spinach, mushrooms or peppers to accumulate.
- Serve Migas with one side of fried beans and hot flour toilet for a real Tex-Mex style dish.
Frequent questions
Fry them until they are almost too brown. They may seem too cooked, but they will soften a little once mixed with eggs and vegetables, leaving you with the perfect consistency.
I don’t recommend it. Flour tortillas will absorb more oil when fried, giving you a more fat chip. They can also absorb some of egg mixture, which can give you the stranded Tortillas. Corn tortillas are thin and crunchy, which will help maintain their shape if mixed with eggs and vegetables.
The Chilaquiles are launched in a sauce (red or green), while the Migas are mixed with eggs and scrambled vegetables – no sauce involved.
Conservation and heating
The Migas are better fresh, but you can keep the leftovers and warm them. Know just that the Tortillas will not be crunchy the next day.
Conservation: Keep the leftovers in an airtight container in the refrigerator for a maximum of 5 days.
Heating: Heated in a pan over medium heat or microwave in gusts of 30 seconds. For crunchiness, put them in a 390ºF fryer for 2-3 minutes.
Other recipes for breakfast
Did you make this Migas recipe? Make sure to leave an evaluation and a comment below! I love feeling your experience and also helps others.
Prevent the screen from becoming dark
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Heat a thumb of frying oil in a large pan over medium-high heat. While the oil is heating, beat the eggs, 1 teaspoon of kosher salt and garlic powder in an average bowl and set aside.
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Add the corn tortillas to the pan and fry until it is crunchy, about 2-3 minutes. It may be necessary to work in lots depending on the size of the pan. Transfer fried tortilla to a plate lined with paper towels to absorb excess oil. Season with the remaining ½ teaspoon of Kosher salt and set aside.
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In a large separated pan, heat the olive oil over medium heat. Add the onion, the jalapeño and the tomato and brown until they are soft and tender, about 5-7 minutes.
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Add the Tortilla to the vegetable pan and gently fold to combine the ingredients together.
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Add the beaten and folded eggs in crunchy tortillas and in the mixture of vegetables. Cook for about 2-4 minutes, until the eggs are completely cooked and no longer run, bending gently to mix the eggs.
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Remove from the fire, taste and season with more rooms to taste. Serve with chopped coriander, this fresco or Mexican cream, if desired.
- Keep crunchy tortillas. Fry the tortillas the chips until they are almost too brown. They may seem too cooked, but the chips will absorb some humidity from the egg mixture, which will give you the perfect crunchy consistency.
- Use Tortilla chips purchased in the shop. You can make this recipe even easier using the Tortilla chips purchased in the store. They will not have the same strong flavor as corn, but it will still be delicious. Just taste and season the salt as the tortilla chips purchased in the shop are usually salted.
Service: 1service | Calories: 258Kcal | Carbohydrates: 28G | Protein: 12G | Fat: 11G | Saturated fat: 3G | Polynsaturo fat: 2G | Monolysatuine fat: 5G | Trans fat: 0.03G | Cholesterol: 246mg | Sodium: 992mg | Potassium: 306mg | Fiber: 4G | Sugar: 3G | Vitamin A: 594Iu | Vitamin C: 20mg | Soccer: 89mg | Iron: 2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
This post was originally published in April 2019 and has been updated with new more useful photos and suggestions.
Photography by Ashley McLaughlin.
