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Tex-Mex Migas with Chorizo

Tex-Mex Migas with Chorizo

By Courtney HillApril 21, 2022

  • Makes
    4 servings
  • Cook Time
    20 minutes

Tex-Mex migas is a breakfast and brunch staple of scrambled eggs mixed with tortilla chips, sautéed aromatics (such as onion and chilies) and, typically, cheese. Folded in at the end of cooking, when the eggs are almost set, the chips soften to an addictive crunchy-chewy texture. The addition of spicy, tangy chorizo sausage makes a deluxe version of migas. Be sure to use fresh Mexican-style chorizo, not dry-cured Spanish chorizo. Migas loves garnishes. The recipe calls for diced or sliced avocado and pickled jalapeños, but you could offer salsa, Mexican crema (or sour cream), additional cheese or whatever suits you. Warm tortillas offered alongside can be used to make migas tacos, and refried beans also are a great accompaniment.

Tip

Don’t keep the skillet on the heat while you fold in the tortilla chips and cilantro. Take the pan off the burner as soon as the eggs have mostly set into moist curds so they don’t overcook.

Ingredients
  • 8

    large eggs

  • 2

    ounces pepper jack cheese, shredded (½ cup)

  • Kosher salt and ground black pepper

  • 8

    ounces Mexican-style chorizo (see headnote), casings removed, chorizo crumbled

  • 2

    tablespoons grapeseed or other neutral oil

  • 3

    tablespoons pickled jalapeños, roughly chopped, plus more to serve

  • 1

    ripe tomato, cored and chopped

  • 1

    cup good-quality tortilla chips (about 1 ounce), lightly crushed

  • ½

    cup lightly packed fresh cilantro, chopped

  • Diced or sliced avocado, to serve

  • Warm tortillas, to serve

Step 1

In a large bowl, whisk the eggs until foamy. Whisk in the cheese and ¼ teaspoon pepper; set aside. In a 12-inch nonstick skillet, combine the chorizo and oil. Cook over medium-high, stirring often and breaking up the chorizo, until sizzling, 1 to 2 minutes.

Add the pickled jalapeños and tomato; cook, stirring occasionally, until the moisture from the tomato has evaporated and the chorizo is browned, 3 to 5 minutes.

Step 2

Pour the egg mixture into the center of the skillet and cook, using a silicone spatula to stir continuously, pushing the egg mixture toward the middle as the edges begin to set, until the eggs are mostly set but still shiny, about 1 minute.

Remove the pan from the heat, add the tortilla chips and cilantro and fold just until combined. Taste and season with salt and pepper. Serve garnished with additional pickled jalapeños and avocado, and with tortillas on the side.