My first time eating Migas was only about a year ago, and even though I had no idea what a great plate of Migas tasted like, I knew that I wasn’t sampling the best. But I knew that I would love it when I tasted it, which in fact, was the case months later when I finally had the real deal. Delicious!–honestly I could eat Migas every day. So of course, the next step was to find a good recipe to recreate the scrumptiousness at home.
2. Heat oil over medium-high heat. When the oil is hot, but not smoking (when a bead of water “dances” in the pan), places 2 corn tortillas (cut into wedges) in the oil, along with 1 Tbsp of chopped white onion (or more to test).
3. Pan fry the tortilla wedges/saute the onions, until the wedges start to crisp and onions soften.
4. Crack two eggs directly into the pan and, with a wooden spatula, scramble the eggs together with the tortillas and onions. (Optional, you may also add crumbled chorizo at this point if you wish.)
5. When eggs are almost cooked, season with salt and pepper, sprinkle to cilantro (to taste) and add crumbled Cotija cheese (a couple of Tbsp). (Gwyneth suggested Queso Fresco, which is also very good. Cotija is drier and a bit more crumbly, so it’s a matter of taste.)