Vaquero Migas Recipes

VAQUERO MIGAS RECIPE

Steps:

• Cut tortillas in 1 x 2 inch rectangles. Pour oil in skillet and fry tortilla chips. Just before they turn crisp put on plate with paper towels to drain. Discard most of the oil and add eggs. Season with salt and pepper. When eggs begin to set stir in tortilla chips and stir. When the eggs are soft scramble stir in cheese, tomato, and jalapeno.

MIGAS

Steps:

• In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
• Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

MEXICAN MIGAS

Steps:

• Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
• Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

MIGAS II

Steps:

• Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp.
• Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.