Chorizo Migas – Recipe By: Mayi Brady
Serving Size: 4
1/2 lb. chorizo, casings removed – (Homegrown Market makes great Chorizo!) 1/4 cup chopped green onions
8 eggs, beaten
1/2 cup grated Jack cheese
1/3 cup chopped cilantro
1 cup tortilla chips or strips
1/2 cup sour cream
1. Break tortills chips into 1-inch pieces, set aside.
2. Cook chorizo in large skillet over medium-high heat, breaking it apart with a wooden spoon, until browned, 6 to 8 minutes. Add onions and cook just until they start to soften, 2 to 3 minutes.
3. Pour in eggs, reduce heat to medium-low and cook, stirring, until eggs just begin to set, about 2 minutes. Stir in cheese, cilantro and tortilla chips. Cook, stirring, until eggs are set but not dry, 4 to 5 minutes.
4. Serve topped with sour cream and Salsa de Piña con Sabor de Jamaica.
5. Each serving: 528 calories; 755 mg sodium; 488 mg cholesterol; 40 grams fat; 13 grams carbohydrates; 29 grams protein; 1.06 grams fiber.
Migas, which means “crumbs” in Spanish, is a Tex-Mex egg dish that is well-known throughout the Southwest. This version can be made with tortilla chips, but if you have some stale corn tortillas, it’s a great way to use them up. The dish makes for a tasty, easy brunch that needs only fruit, avacado slices or guacamole and fresh warm tortillas on the side. (If using corn chips or tortillas this dish is gluten free.)