Migas with Chorizo
I love that thing where all cultures have a different version of the same dish. Like meatballs: kofta in the middle east, Polpette in Italy, Swedish meatballs at IKEA.
And though I can’t cite as many examples when it comes to migas, that genius combination of tortilla chips and eggs, it immediately brings to mind matzo brei. Something bready and crunchy softened in eggs, then fried up to create something greater than the sum of its parts.
This is by no means an authoritative migas recipe — who am I to write an authoritative migas recipe? — but it’s the one that I like to make when craving migas which is any time I find myself with a surplus of tortilla chips. And in this particular case, I also found myself with raw Mexican chorizo that I ordered from The Meat Hook.
You can make migas with just eggs and chips, but chorizo takes things to a whole other level. Not just because you get crispy bits of spicy meat in each bite, but because the chorizo flavors the oil which in turn flavors the tortilla chips when you add them.
Call me a kook, but there’s something soothing and fun about stirring chips around a pan of hot oil. When they’re good and coated and maybe even starting to color, you add an onion, a chili if you have one (I didn’t), and, finally, your eggs.
This part happens fast: use a heatproof rubber spatula to move everything around, just until the eggs are starting to set. Then add grated cheese (I went for sharp white cheddar), a diced tomato, and cilantro.
How’s that for a fast, flavorsome breakfast? No wonder all cultures have a version of this, even if I can only name one other culture that has a version of this. Doesn’t matter. The point is if you find yourself with carbs and eggs, you’re off to the races. Call it whatever you want… it’s a killer way to start your day.
Migas with Chorizo
My version of the class Tex-Mex dish, taken to a whole other level with chorizo.
Ingredients:
6 large eggs
Kosher salt
Freshly ground black pepper
Splash of oil (vegetable oil or olive oil if that’s all you have nearby)
1/4 pound to 1/2 pound raw Mexican chorizo (not cooked Spanish chorizo!)
A big handful of tortilla chips (let’s say 12 chips)
One yellow onion, chopped
One jalapeno, minced (I didn’t have this, but it would be nice)
1/2 cup grated sharp white cheddar or Monterey Jack
1 red tomato, diced
A handful of cilantro, roughly chopped
Warm corn tortillas (optional, for serving; I like to heat them up directly on the gas stove)
Instructions:
In a large bowl, whisk together the eggs, a pinch of salt, and pepper until combined.
In a non-stick skillet or a well-seasoned cast-iron skillet, add a splash of oil and crumble in your raw chorizo. Turn up the heat to medium-high and cook until the chorizo is crispy and dark brown and the oil is tinted red. Carefully remove the cooked chorizo to a plate.
Add the tortilla chips to the hot oil and use a heatproof rubber spatula to move them around, and break them up a little. When they’re good and hot and starting to color, add the onion and the jalapeno (if you’re using it). Stir and cook just until the onion and jalapeno are soft.
Add the chorizo back, then the eggs and quickly move them around with the tortilla chips as they start to set. Don’t overcook — turn off the heat as soon as the last big of raw egg sets. Stir in the cheese, tomato, and cilantro, saving a little of each to garnish. Serve right away with warm tortillas or just a fork. Or both!
