Mexican Style Migas Recipe


A few weeks ago we shared three of our favorite summer recipes to our blog. Since these were such a hit, we’ve decided to add another fun and delicious recipe courtesy of Susana Trilling’s Seasons of My Heart cooking school.


Migas (Fried Tortillas in Eggs)


¼ cup sunflower or vegetable oil, or more if needed to fry the tortillas
6 corn tortillas, 8 inches in diameter, cut into 1-inch squares or triangles
1 cup finely chopped onion
1½ tablespoons finely chopped garlic
¾ pound tomatoes (1½ medium-large or 6-7 plum), finely chopped
½ pound tomatillos, husked and finely chopped
2 chiles jalapeños, finely chopped
9 eggs, beaten
1½ teaspoons sea salt, or to taste
1 teaspoon ground black pepper
4 ounces queso fresco, crumbled (or manchego or Gouda cheese, grated)
½ cup chopped cilantro

1. Preheat oven to 375ºF.
2. In a 3-inch deep, 8-inch wide heavy frying pan that is oven proof, heat the oil over high heat. Add the tortillas and cook for 3 minutes or until browned. Remove and drain in a colander.  Add the onion to the frying pan and cook for 5 minutes or until translucent. Add the garlic, tomatoes, tomatillos, and chiles. When the mixture is well fried, add the tortilla squares and mix carefully.
3. In a mixing bowl, beat the eggs with ¼ cup water, the sea salt and pepper. Add to the tortilla mixture. Cook for 5 minutes, moving the eggs away from the sides of the frying pan to set them a bit. Bake the mixture in the oven for 15 minutes. Remove and place under the broiler for a few minutes to set the top. It should rise up and start to brown. Sprinkle the cheese and cilantro on the top, then return to the broiler for a minute to melt the cheese. Serve immediately with black beans and hot bolillos.

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