Filled with flavor, the chorizo brings in a delicious taste that complements the veggies and fills you up.
Amazing Migas with Chorizo Recipe
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Published Jun 12, 2024
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Alyssa Rivers/The Tried & True Cookbook
Pancakes again? Before you bust out the griddle, consider making the amazing migas with chorizo from Alyssa Rivers’s new cookbook, The Tried & True Cookbook, instead. It’s a savory, filling dish that feeds five in just 30 minutes.
In Spanish and Portuguese cuisine, migas is traditionally made from stale bread. But in the Tex-Mex version, torn corn tortillas are the star. (You’ll see the eggy dish on nearly every brunch menu in Austin.) “This migas recipe is a delicious way to eat your veggies,” Rivers writes. “Filled with flavor, the chorizo brings in a delicious taste that complements the veggies and fills you up.”
The breakfast gem is plenty flavorful without additional toppings. But fresh summer tomatoes, buttery avocado and salty cotija certainly wouldn’t hurt, if you want to go the extra mile.
Excerpted from The Tried & True Cookbook reprinted by permission of DK, a division of Penguin Random House LLC. Copyright © 2024 by The Recipe Critic LLC.
Ingredients
3 tablespoons vegetable oil
4 corn tortillas, cut into 1-inch strips
1 small white onion, diced
1 green bell pepper, diced
1 jalapeño, minced
3 garlic cloves, minced
½ pound ground chorizo
8 large eggs
2 teaspoons chili powder
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup shredded Monterey Jack cheese
¼ cup chopped cilantro
Roma tomato, avocado and cotija cheese, for serving (optional)
Directions
1. In a medium skillet over medium-high heat, heat the vegetable oil. Add the tortilla strips and fry until crispy, about 3 minutes. Set them aside on a paper towel-lined plate.
2. Add the white onion, bell pepper and jalapeño to the skillet. Sauté until almost tender, about 4 minutes.
3. Add the garlic and chorizo and cook, crumbling the chorizo, until it’s no longer pink, about 4 minutes.
4. In a medium bowl, combine the eggs, chili powder, salt and pepper. Pour the mixture into the skillet with the chorizo and cook until the eggs are almost done, about 3 minutes.
5. Add the cheese, cilantro and tortilla strips. Continue to cook until the cheese has melted and the eggs are done, about 3 minutes.
6. Top with the tomatoes, avocado and cotija, if using, and serve.
Nutrition Facts
476 calories
36g fat
14g carbs
24g protein
1g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.