Migas Con Huevo
Mexican Tortilla and Egg Scramble
Submitted By: Taz

Ingredients:

2 Tbs Oil - can use canola, vegetable, corn, avocado, grape seed, sunflower, or safflower
6 Corn Tortillas (Tortillas de Maíz) - cut or torn into 1 inch pieces
½ Small White Onion (Cebolla Blanco) - diced
1 Clove Fresh Garlic (Ajo) - minced
1 Large Jalapeño* - seeded and small chopped
1 Large Roma Tomato (Tamate) - diced
6 Large Eggs (Huevos)
3 Tbs Whole Milk (Leche) - can substitute water if desired
¼ tsp Kosher Salt (Sal) + to taste
¼ tsp Fresh Ground Pepper (Polvo de Pimienta Negra) + to taste

OPTIONAL GARNISHES
Fresh Cilantro - chopped
Avocado (Palta) - sliced
Red Onion (Cebolla Roja) - finely diced
A drizzle of Mexican Crema
Cheese of Choice - Queso Fresco, Oaxaca, Cotija, or Monterey Jack suggested
Salsa of Choice
Hot Sauce of Choice

Preparation:
  1. Heat oil in a medium/large skillet over medium heat until shimmering - Add the corn tortilla pieces and fry until just crisp (apx 2 minutes) - Using a slotted spoon, transfer to absorbent paper and set aside until needed
  2. Return skillet to heat - Increase heat to medium-high - Add the onion and jalapeño (or chile of choice) and sauté until soft (apx 2 minutes) – Add garlic and continue to sauté for an additional 2 minutes - Add tomato and continue to sauté for an additional minute
  3. Reduce heat to medium - Add the crispy tortillas back to the skillet and gently mix to combine - Whisk together the eggs, milk, salt, and pepper until slightly foamy - Add the eggs to the skillet and allow to sit undisturbed for 30 seconds – Gently stir to mix everything together – Allow to cook until eggs reach your desired level of ‘doneness’
  4. Remove from heat and transfer to serving dish(es) and serve immediately with garnishes of choice alongside beans of choice and Pan Dulce (Mexican Sweet Bread)
* Can substitute Roasted Poblano chiles (Chile Poblano Asado) OR New Mexican/Hatch Chiles OR
   Anaheim Peppers (both Chile Verde del Norte) OR Bell Pepper (Pimiento) for less (or nearly no)
   spice heat (plus, a wonderful smokiness in the case of the roasted poblanos) if desired