Migas Mexicanas
Migas Mexicanas are a classic Mexican breakfast dish featuring scrambled eggs combined with crispy fried tortilla strips, sautéed vegetables, and cheese. It's a delicious and resourceful way to use up stale tortillas, transforming them into a satisfying meal.
🧂 Ingredients
- 4 Eggs(large)
- 4 Corn tortillas(cut into 1-inch strips. Stale or day-old tortillas work best for crispiness.)
- 1 Tomato(medium, finely diced)
- 1/4 White onion(finely diced)
- 1 Serrano chili(finely minced. Remove seeds and membranes for less heat, or omit if preferred.)
- 3 tbsp Vegetable oil(plus more for frying if needed)
- 50 g Queso fresco(crumbled, for topping. Cotija or feta can be substituted.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat (about 190°C / 375°F). Once the oil is shimmering and hot, carefully add the corn tortilla strips in a single layer (you may need to do this in batches to avoid overcrowding). Fry for about 6-8 minutes, stirring occasionally, until the strips are golden brown and crispy. Use a slotted spoon to remove the crispy tortilla strips and drain them on a plate lined with paper towels. Set aside.
⏱️ 8 minutes - 2
Pour off all but 1 tablespoon of the oil from the skillet. Reduce the heat to medium (about 175°C / 350°F). Add the diced white onion, diced tomato, and minced serrano chili to the skillet. Sauté for 3-4 minutes, stirring frequently, until the onions are softened and translucent, and the tomatoes have just begun to break down.
⏱️ 4 minutes - 3
While the vegetables are sautéing, whisk the eggs in a medium bowl with salt and pepper to taste. Once the vegetables are tender, add the crispy tortilla strips back into the skillet with the vegetables. Pour the whisked eggs evenly over the tortilla and vegetable mixture. Let the eggs set slightly for about 30 seconds, then gently scramble them with a spatula, incorporating the tortilla strips and vegetables. Continue to cook, stirring gently, for about 3-4 minutes, or until the eggs are cooked through but still moist and tender.
⏱️ 4 minutes - 4
Remove the skillet from the heat. Sprinkle the crumbled queso fresco over the migas. Cover the skillet for 1 minute to allow the cheese to slightly soften. Serve immediately, optionally garnished with fresh cilantro or a dollop of crema.
⏱️ 1 minute
💡 Pro Tips
- ✓For best results, use day-old or slightly stale corn tortillas, as they fry up crispier.
- ✓Don't overcook the eggs; they should remain moist and tender for the best texture.
- ✓Adjust the amount of serrano chili to your spice preference, or omit it entirely.
- ✓This dish is a fantastic and quick way to use up leftover tortillas.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add crumbled cooked chorizo or bacon to the sautéed vegetables for extra flavor and protein.
- Incorporate other vegetables like bell peppers or corn.
- Serve with a side of refried beans or sliced avocado.