Tex-Mex Migas with Chorizo
Tex-Mex Migas with Chorizo

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a special dish, tex-mex migas with chorizo. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Tex-Mex Migas with Chorizo is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Tex-Mex Migas with Chorizo is something that I’ve loved my whole life. They are fine and they look fantastic.

Chop the cilantro, cherry tomatoes, and the onion. Heat a pan over medium heat and add the oil and onion. Migas are a dish in Spanish, Portuguese, Mexican, and Tex-Mex cuisine with many different variations.

To begin with this particular recipe, we must prepare a few components. You can have tex-mex migas with chorizo using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Tex-Mex Migas with Chorizo:
  1. Prepare 1 dozen corn tortillas
  2. Make ready 6 eggs
  3. Take 1/4 cup yellow onion (finely chopped)
  4. Take 1 jalapeño (fresh) finely chopped, de seeded
  5. Make ready 1 can Rotel tomatoes or plain diced tomatoes (drained)
  6. Prepare 1/4 lb chorizo or as much as you like (if it comes in casing, remove casing)
  7. Take Vegetable oil (enough to fry tortillas)
  8. Get to taste salt and pepper

Whether prepared in the United States or Mexico, migas share a lineage to Spanish and Portuguese migas, a dish that uses up leftover bread. Migas is a popular Tex Mex egg dish made with chopped corn tortillas, cheese, tomatoes, jalapeños, and onions. I serve it plated with tortillas on the side, but they can also be wrapped in a tortilla, taco style. In Texas, where I grew up, migas are made with tortillas or corn chips, scrambled eggs, and, in true Tex-Mex fashion, plenty of cheese.

Steps to make Tex-Mex Migas with Chorizo:
  1. Cut or rip tortillas. I like to to cut them into triangles. Heat oil. Fry tortillas until crispy. Set aside on a paper towel to drain.
  2. In a separate pan, cook chorizo and mash up like ground beef. When near done cooking, add onions and jalapeño. If there is a lot of grease, you may want to drain some it and keep just a small amount.
  3. In a small bowl, scramble eggs.
  4. Add corn chips and stir or fold to combine all ingredients together. You want the corn chips to be covered by the eggs and chorizo. As the eggs are starting to cook and firm, add the tomatoes and continue to stir or fold everything together. Cook until the eggs are no longer runny.
  5. Add salt and pepper to taste if necessary.

It's nothing fancy — just great, hearty comfort food for breakfast, late-night, or any time, really. The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil, and contains spinach or alfalfa, often served with pan-fried pork ribs. In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes. In La Mancha, migas manchegas is a more elaborate preparation using basically.

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