Tex-Mex Migas

Instructions

1. 1

   Prepare and Fry Tortilla Strips

   • Cut the corn tortillas into 1/2-inch wide strips.
   • Heat the vegetable oil in a large, heavy-bottomed skillet (like cast iron) over medium-high heat until it shimmers.
   • Working in 2-3 batches, add the tortilla strips to the hot oil. Fry for 2-3 minutes, turning occasionally, until they are golden brown and crispy.
   • Use a slotted spoon to transfer the crispy strips to a paper towel-lined plate to drain excess oil. Set aside.
2. 2

   Sauté Aromatics

   • Carefully pour out all but 1 tablespoon of oil from the skillet. Reduce the heat to medium.
   • Add the finely chopped onion and minced jalapeño to the skillet. Sauté for 3-4 minutes until the onion is soft and translucent.
   • Add the diced roma tomato and cook for another 1-2 minutes, until it begins to soften and break down.
3. 3

   Scramble the Eggs

   • In a medium bowl, whisk the eggs, milk (if using), kosher salt, and black pepper until the yolks and whites are just combined. Do not over-whisk.
   • Pour the egg mixture into the skillet over the sautéed vegetables.
   • Let the eggs cook undisturbed for about 30-45 seconds, until the edges start to set.
   • Using a spatula, gently push the cooked eggs from the edges toward the center, allowing the uncooked egg to flow to the hot surface. Continue this process, creating large, soft curds.
4. 4

   Combine and Melt Cheese

   • When the eggs are about 80% cooked but still look moist, add the fried tortilla strips and the shredded Monterey Jack cheese.
   • Gently fold everything together until the tortilla strips are well-distributed and the cheese is melted and gooey.
   • Cook for another 30-60 seconds until the eggs are cooked to your preference. Remove from heat immediately to prevent overcooking.
5. 5

   Garnish and Serve

   • Divide the migas among four plates.
   • Garnish generously with fresh cilantro and sliced avocado.
   • Serve immediately with your favorite salsa, hot sauce, or a side of refried beans.