Migas
Published June 6, 2024
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon unsalted butter
- 2tablespoons vegetable or canola oil
- 6(4-inch) corn tortillas
- 1small yellow onion, diced (about 1 cup)
- 1jalapeño, seeded if desired, and diced
- 2garlic cloves, minced
- ½tablespoon ground cumin
- Salt and black pepper
- 6large eggs
- ¼cup whole milk
- 1cup shredded cheese, such as Mexican blend or Cheddar
- Diced red onion, cotija, cilantro and salsa, for serving (optional)
Nutritional analysis per serving (4 servings)
437 calories; 30 grams fat; 11 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 23 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 20 grams protein; 498 milligrams sodium
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.
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Preparation
- Step 1
Heat butter and 1 tablespoon oil in a large skillet over medium-high. Tear the tortillas into 1-inch pieces and add them to the pan, fanning them out so they all touch the oil and butter. Fry, using a spatula to flip and shift the tortillas around, until crispy and browned, about 5 minutes.
- Step 2
Move the tortillas to one side of the pan, add the remaining tablespoon oil and then the onion and jalapeño. Cook, stirring often, until the onion is translucent and the jalapeño is softened, about 4 minutes. Add the garlic and cook, stirring often, until softened, 2 minutes. Season with cumin, ½ teaspoon salt and 1 teaspoon pepper, and stir to combine with the tortillas, then turn the heat down to low.
- Step 3
In a bowl, whisk together the eggs and milk. Follow with the shredded cheese, whisking to combine. Turn the heat up to medium-low and slowly pour the egg mixture into the pan, using a spatula to move the eggs around as they begin to cook. Continue to softly scramble the eggs, incorporating them with the other ingredients and pulling the pan off of the heat when they’re solid but still a little runny, about 7 minutes. The residual heat will continue to cook the eggs without toughening or drying them out.
- Step 4
Serve immediately, garnished with red onion, cotija, cilantro and salsa if desired.
Private Notes
Comments
How strange and wonderful. Corn tortilla Migas?! In Portugal, Migas are made with leftover bread, garlic, and olive oil. Also delicious!
After having lived in Mexico for over twenty years, this is one of our go-to recipes. It is an authentic dish frequently made in kitchens everywhere. It can be a simple as stale corn tortillas, onions and eggs. Or as complicated as you want. We serve it with a dish that my mother-in-law from Colima called moros y cristianos, that is, refried black beans with corn. Plus salsas, avocado, etc. Sometimes platanos con crema for dessert. Provecho!
I’m from San Diego and was introduced to migas by a Mexican friend. This is pretty similar, sautéing onions and torn corn tortillas until crispy, adding whisked eggs, then some cheese, and then, the big difference, is pouring enchilada sauce over the whole thing for the last minute or so. Seriously, SO good! It would not be nearly as good without the enchilada sauce, IMO. If I don’t use my own (and I rarely do when I make this; it’s a quick meal) I use Hatch enchilada sauce.
Amazing dish - added some ground chicken once the onions were a bit caramelized, and topped the whole thing off with cilantro and a drizzle of sour cream. Also used flour instead of corn tortillas as they gave a nice bready texture without the at times overbearing corn flavor. Definitely cooking this again
I made a reduced version of this for one person. Pretty much followed the recipe except that I didn't have any cheese, and I used some leftover sauce from my green chile enchiladas. Wow, it was great -- probably would have been even better with a little cheese, or better yet some chorizo. This is a perfect "refrigerator velcro" kind of dish.
This was so good! It came together so quickly with minimal clean up. I added a can of black beans just after adding the eggs. I couldn't stop eating it!