Migas
Prep Time:
Cook Time:
Servings:
Ingredients
  • 4 corn tortillas, cut into 1/2-by-1-inch strips
  • 3 tablespoon canola oil
  • 4 fresh, organic eggs
  • 6 six-inch flour tortillas
  • 1/2 cup salsa fresca aka ‘pico de gallo’
  • 1/3 cup salsa
  • 2 teaspoon minced garlic
  • 4 tablespoon corn
  • 2 serrano peppers, cut into 10 rings (leave out or de-seed if you don’t like the heat)
  • 1/4 cup freshly shredded cheddar cheese
  • 1/4 cup freshly shredded monterrey jack cheese
  • salt
  • pepper
Directions
  1. In a small bowl, crack the eggs, add a dash of salt and pepper and whisk. Set aside.
  2. Heat oil in a large skillet until slightly smoking and sauté the tortilla strips until softened.
  3. Add garlic, pico de gallo, salsa, roasted corn, and serrano rings. Stir for about 2 minutes.
  4. Turn down the heat to medium-low. Pour egg mixture over this and let the mixture set for about 5 seconds, then pull a spatula slowly through to create large curds.
  5. Remove skillet from heat and sprinkle the cheese over it.
  6. Serve at once with warm flour tortillas and a side of black or refried beans. You can add sour cream and/or avocado as garnish.