Migas with Avocado Slices

Instructions

1. 1

   Preparation (5 minutes)

   • Cut the corn tortillas into 1-inch wide strips or squares.
   • In a medium bowl, whisk together the eggs, optional milk, salt, and pepper until the mixture is uniform and slightly frothy.
   • Finely chop the onion, mince the jalapeño, and shred the cheese if not already shredded.
2. 2

   Fry the Tortilla Strips (5 minutes)

   • Heat the vegetable oil in a large 12-inch non-stick or cast-iron skillet over medium-high heat until it shimmers.
   • Carefully add the tortilla strips in a single layer (work in batches if needed). Fry, turning occasionally, until they are golden brown and crisp, about 3-4 minutes.
   • Using a slotted spoon, transfer the crispy tortillas to a plate lined with paper towels to drain excess oil. Set aside.
3. 3

   Sauté Aromatics (3 minutes)

   • Pour off all but 1 tablespoon of oil from the skillet. Reduce the heat to medium.
   • Add the chopped onion and minced jalapeño to the skillet. Sauté, stirring frequently, until the onion is soft and translucent, about 2-3 minutes.
4. 4

   Scramble and Combine (2 minutes)

   • Pour the whisked egg mixture into the skillet over the sautéed vegetables.
   • Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
   • Gently push the eggs from the edges toward the center with a spatula, creating soft curds.
   • When the eggs are about 80% cooked but still slightly wet, fold in the fried tortilla strips and the shredded cheese.
   • Continue to stir gently for another 30-60 seconds until the eggs are cooked to your liking and the cheese is melted and gooey.
5. 5

   Serve Immediately (1 minute)

   • Remove the skillet from the heat immediately to prevent overcooking.
   • Divide the migas among four plates.
   • Garnish generously with fresh cilantro, a dollop of salsa, and sliced avocado. Serve hot.