Ingredients
| Vegetable oil |
4 tbsp.
|
| 6-inch corn tortillas |
4
|
| Large eggs |
8
|
| Additional vegetable oil |
3 tbsp.
|
| Corn tortillas, cut into strips |
1/2 cup
|
| Diced yellow onions |
1/4 cup
|
| Roasted green chilies, canned |
1/2 cup
|
| Cooked and crumbled chorizo |
1/2 cup
|
| Pico de gallo |
for garnish
|
| Chopped fresh cilantro |
for garnish
|
Directions
- HEAT 1 Tbsp. of oil in a skillet over medium heat. Gently SLIDE the tortilla into a skillet and FRY until the tortilla is golden to dark brown. TURN OVER with tongs and FRY on the second side until golden and crispy. PLACE fried tortillas on paper towels. ADD additional oil as needed and fry all tortillas.
- In a 10-inch nonstick sauté pan, WARM oil, then FRY tortilla strips until crispy. Then ADD onions, chilies, and chorizo. CONTINUE cooking for about 3 minutes, then REMOVE tortilla mixture to a plate and KEEP warm.
- BREAK eggs into a mixing bowl and WHISK until blended. LADLE approximately 4 ounces of egg (approximately 2 eggs) into the pan and STIR with a wooden spoon until eggs form curds. ADD ¼ of tortilla mixture to eggs and SCRAMBLE to desired doneness to complete Migas. REPEAT the Migas method until eggs and tortilla mixture are gone.
- PLACE a crispy tostada in the center of the service bowl and SPOON Migas mixture over the tostada. GARNISH with pico de gallo and SPRINKLE with cilantro.