Migas Canas with a Twist

Ingredients

• 4 corn tortillas, cut into strips 4 corn tortillas, cut into strips
• 4 eggs 4 eggs
• 1/4 cup diced chorizo 1/4 cup diced chorizo
• 1/4 cup diced tomatoes 1/4 cup diced tomatoes
• 1/4 cup diced onions 1/4 cup diced onions
• 1 jalapeño, seeded and diced 1 jalapeño, seeded and diced
• 2 tablespoons chopped cilantro 2 tablespoons chopped cilantro
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 15g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat.
2. 2.
   Add the tortilla strips to the skillet and cook until crispy, stirring occasionally. Remove the tortilla strips from the skillet and set aside.
3. 3.
   In the same skillet, add the diced chorizo and cook until browned.
4. 4.
   Add the diced tomatoes, onions, and jalapeño to the skillet and cook until softened.
5. 5.
   In a bowl, whisk the eggs with cumin powder, paprika, salt, and pepper.
6. 6.
   Pour the whisked eggs into the skillet and scramble them with the chorizo and vegetables until cooked through.
7. 7.
   Add the crispy tortilla strips back to the skillet and toss them with the scrambled eggs.
8. 8.
   Sprinkle chopped cilantro over the Migas Canas and serve hot.

Treat your ingredients with care...

• Corn tortillas — To achieve crispy tortilla strips, it is best to use stale tortillas. If you don't have stale tortillas, you can lightly toast them in the oven before cutting them into strips.

Tips & Tricks

• For an extra kick of spice, you can leave the seeds in the jalapeño or add a dash of hot sauce.
• Serve the Migas Canas with a side of refried beans and avocado slices for a complete Mexican breakfast experience.
• If you prefer a milder flavor, you can substitute the chorizo with cooked bacon or omit it altogether.
• Garnish the dish with a squeeze of fresh lime juice for a burst of citrusy flavor.
• Feel free to customize the recipe by adding your favorite vegetables such as bell peppers or mushrooms.

Serving advice

Serve the Migas Canas hot, straight from the skillet, as it tastes best when enjoyed immediately. Pair it with warm tortillas or crusty bread for a satisfying breakfast or brunch.

Presentation advice

To make the dish visually appealing, sprinkle some extra chopped cilantro on top of the Migas Canas before serving. You can also garnish it with a few slices of fresh jalapeño for an added pop of color.