Migas (Spanish for “crumbs”) is one of those dishes that is different in different countries. In the southwest, migas is a simple scrambled eggs dish with, at the very least, some fried corn tortillas (the “crumbs”) and chile pepper. Southwestern migas and Tex-Mex migas are basically the same dish with a variety of possible ingredients. Sometimes you’ll see additional ingredients like onions, cheese, tomatoes, chorizo or avocado. Here in New Mexico, you’ll still find different versions of migas, but the one constant is, yes – you know what it is – New Mexico green chile.
Today I’m sharing the southwestern style migas I have been making for years. I normally fry my own tortilla strips but have been known to use store bought tortilla chips, especially when I’m hungry and I don’t want to spend the time frying the tortillas. The ingredients and process for migas are simple and the final dish goes great with a side of beans, Spanish rice, or potatoes. The migas below are being served with leftover Roasted Fingerling Potatoes. If you feel like jazzing the eggs up even more, I’ve provided you with a list of additional ingredients or toppings. Experiment, have fun, and eat well.
Southwestern Migas Recipe
Prep and Cook Time: 30 minutes or less
- 4 eggs
- 1 Tbsp. cream, half and half, or milk
- ¼ tsp. dried Mexican oregano, crumbled
- Dash of salt
- Two generous dashes of ground pepper
- Enough butter to coat the skillet
- 2 Tbsp. minced onion or green onions with tops
- 2 Tbsp. minced bell pepper (any color)
- ¼ – ½ cup roasted green chile, chopped (amount depends on heat level)
- ¼ cup grated cheddar cheese
- 2 corn tortillas, stripped and fried (directions below) or ½ to 1 cup corn tortilla chips broken into pieces
- Alternate ingredients / toppings
- Sour cream
- Mexican Chorizo
- To fry the corn tortillas
- To a small skillet, add about 1 cup oil (canola or vegetable oil). Heat over medium heat until a small piece of corn tortilla starts to sizzle vigorously when dropped into the hot oil.
- While the oil is heating, cut the corn tortillas into ¼” strips, then halved.
- Fry the strips in small batches. The tortilla strips are ready when the sizzling decreases considerably.
- Using a slotted spoon, transfer to a flat paper bag to drain.
- To make the migas