Migas with Chorizo
In an effort to use the 3 dozen eggs I received from a friend I came up with my version of traditional Migas. This is so good and easy for a weekend breakfast or brunch dish.
First start off with browning the 8 oz of chorizo in a large skillet. Remove to a plate to drain on a paper towel. This will be really greasy. In the same pan, add 3 tbs oil and cut 6 corn tortilla in 8th’s fry in batches until crispy. It took me three batches to do this.
Remove to a plate with a paper towel as well. In the same pan add 1/2 onion and 1/2 red bells pepper finely diced. Saute until soft.
In a large bowl add 6 eggs, 1/4 cup chunky salsa and garlic salt and pepper. Whisk well and add to the skillet. Scamble until the eggs are cooked thru.
Now add the tortillas and chorizo to the pan and fold together. Add 1/2 cup of cheese or so to the top and cover with a lid to melt and heat thru. Serve with fresh avocado, cilantro and sour cream. Enjoy!!!
Migas with Chorizo
8 oz Pork Chorizo
3 tbs High heat oil
6 Corn tortillas cut in 8th’s
1/2 Onion, finely chopped
1/2 Red Bell pepper, finely chopped
6 Eggs
1/4 cup chunky salsa, I used Pace but use your favorite:)
1/2 cup+ Cheese, I used colby jack but you can use your favorite on this as well.
Garlic salt and pepper to taste
Brown chorizo in a large skillet, remove to a paper towel lined plate to drain. This will be greasy!!! In the same skillet, add 3 tbsp oil add tortillas in single layers at a time and cook until crispy. Remove to a paper towel lined plate until all are done. It took me three batches, try not to over crowd so they get good and crispy. In the same pan saute the onion and bell pepper until soft. In a large bowl whisk together eggs, salsa, salt and pepper to taste. Add eggs and scramble until the eggs are done. Fold in the chorizo and tortillas and cover with cheese. Cover skillet and heat until cheese has melted. Enjoy!!!