Though I’m not a huge fan of TexMex, it’s quite possible I could eat these classic Migas every day.
Inspired by Austin, Texas, where I eat them to remedy a big night out, here is my take on Tex-Mex style Migas.
What Are Migas?
The word “Migas” translates to crumbs, and it actually refers to different dishes depending on where you are. For example, in Spain, it’s a dish found mostly in the South and is made with a combination of garlic, breadcrumbs, and a variety of meat.
But in Tex-Mex cuisine, Migas is essentially a scrambled egg dish that includes salsa and crisp tortillas. Even in the world of Tex-Mex Migas, you’ll find more than one way to make them, but the key is crisp tortilla bits (which could even be leftover tortilla chips from last night’s party) combined with scrambled eggs, a few veggies, and lots of good salsa.
While most people serve Migas with tortillas and salsa on the side, I like to add some salsa to the eggs to get as much flavor as possible. Is that a super traditional step? Likely not, but I promise you it’s delicious.
Austin-Style TexMex Migas Recipe
- 1/4 cup canola oil
- (6 to 8) 3-inch corn tortillas cut into 1-inch strips, plus more for serving
- 1 medium jalapeño chile
- 1 medium yellow onion roughly chopped
- 1 (15-ounce) can crushed or pureed tomatoes
- 1 cup fresh cilantro leaves plus more for garnish
- 1 garlic clove smashed
- 1 medium red, orange, or yellow bell pepper medium dice
- kosher salt
- 8 large eggs
- 1 cup shredded Cheddar or Jack cheese about 2 ounces
- 1 Lime cut into sixths
- 1 firm-ripe avocado cut into sixths
- Crisp The Tortilla Strips: Heat oil in a medium nonstick frying pan over medium heat. When oil sizzles and just bubbles when the edge of a tortilla strip is dipped, add about 1/3 of the tortillas just until crisp, about 1 minute each batch. Repeat until all tortilla strips are fried, and adding more oil if necessary. Remove to a paper towel-lined plate to drain, and set aside.
- Char The Jalapeno: Turn a gas burner on medium heat and char the jalapeño, frequently turning until blackened and slightly collapsed. Transfer the jalapeños to a cutting board to cool slightly. Once cool enough, trim off the stems from the jalapeño and remove the seeds and ribs. If you like spice, add the seeds and ribs, or taste and adjust to your liking.
- Make A Quick Tomato Salsa: Combine the jalapeño with half of the onion, tomatoes, cilantro, and the garlic in a food processor or blender and blend, scraping down the sides as needed, until smooth. Taste the salsa and add salt as desired.
- Saute The Peppers: Transfer the remaining oil from the fried tortillas into a second large nonstick skillet over medium-high heat. Add the onions, the bell pepper, and a pinch of salt and cook until the onions are soft and beginning to caramelize for about 5 minutes.
- Cook the Eggs: Meanwhile, place the eggs in a large bowl and add half of the salsa and a pinch of salt and whisk until smooth. Lower the heat to medium-low, add the egg mixture, and sit for about 1 minute or until set on the bottom. Add the tortilla strips and gently stir, breaking up the eggs.
- Remove from the heat and add half the cheese and gently fold through. Top with the remaining cheese, and some salsa, passing any leftover salsa on the side along with lime wedges, avocado, and some extra tortillas.