Migas

1. 1

   Step 1

   • a.Preparation (5 minutes)
   • b.Cut the corn tortillas into 1-inch wide strips or squares.
   • c.In a medium bowl, whisk together the eggs, optional milk, salt, and pepper until the mixture is uniform and slightly frothy.
   • d.Finely chop the onion, mince the jalapeño, and shred the cheese if not already shredded.
2. 2

   Step 2

   • a.Fry the Tortilla Strips (5 minutes)
   • b.Heat the vegetable oil in a large 12-inch non-stick or cast-iron skillet over medium-high heat until it shimmers.
   • c.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.
   • d.Using a slotted spoon, transfer the crispy tortillas to a plate lined with paper towels to drain excess oil. Set aside.
3. 3

   Step 3

   • a.Sauté Aromatics (3 minutes)
   • b.Pour off all but 1 tablespoon of oil from the skillet. Reduce the heat to medium.
   • c.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

   Step 4

   • a.Scramble and Combine (2 minutes)
   • b.Pour the whisked egg mixture into the skillet over the sautéed vegetables.
   • c.Let the eggs cook undisturbed for about 30 seconds until the edges begin to set.
   • d.Gently push the eggs from the edges toward the center with a spatula, creating soft curds.
   • e.When the eggs are about 80% cooked but still slightly wet, fold in the fried tortilla strips and the shredded cheese.
   • f.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

   Step 5

   • a.Serve Immediately (1 minute)
   • b.Remove the skillet from the heat immediately to prevent overcooking.
   • c.Divide the migas among four plates.
   • d.Garnish generously with fresh cilantro, a dollop of salsa, and sliced avocado. Serve hot.

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