Migas Recipe

Migas

 

 

 

4
tablespoons corn oil
4
corn tortillas, cut into thin strips
Salt to taste
1/2
cup chopped, plum tomato
1/4
cup chopped, white onion
1
Jalapeno Pepper ( 2 serrano chiles, seeded and chopped if you like it hot)
4
eggs

 

 

Heat 3-1/2 tablespoons of the oil over medium-high heat until very hot.  Fry the tortilla strips until they start to crisp.  Remove from oil, salt, and drain on paper towels.  Heat remaining oil in a clean skillet and stir fry the chopped tomato, onion, and chiles for 30 seconds.  Add tortilla strips.

 

Beat the eggs with a pinch of salt.  Pour eggs over the vegetables in the skillet and cook, stirring often, until fully cooked.  Serve with salt and homemade refried beans or rice. 

 

Serves 4