“In the kitchen, wrist twistin’ like a stir fry”
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Migas is a Mexican dish consisting of corn tortilla strips fried on a pan or griddle until almost crispy, to which eggs are then added to create a scrambled egg/fried tortilla mixture. The Tex-Mex variation adds onions, peppers, cheese, and salsa or pico de gallo.
Migos is a Lawrenceville, Georgia group consisting of the rappers Quavo, Offset, and Takeoff.
Stir Fry is a cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok or skillet. It is also a single Migos released in 2017.
Migas Stir Fry is a breakfast dish consisting of a few leftovers cooked in a hot skillet and served in a bowl.
My love of migas stretches back many years. I first had it at a rare Sunday brunch excursion to Lobo in Brooklyn. The owner was from Texas so the menu was his favorite Tex-Mex dishes. To this day it’s the only migas I’ve found in NYC though I haven’t really been searching. It’s certainly not the healthiest of breakfast options, but it damn better than most brunch items in NYC.
Over the years, I have taken the “whatever is in the fridge” tactic for migas. That means I’m often violating Mexican or Tex-Mex traditions, but it’s my kitchen so I’ll do as I please. I rarely buy corn tortillas so I use chopped and toasted flour tortillas. Yes, you lose the flavor and texture of corn, but it’s really not that big a deal. For this particular recipe, I received a large number of leftover corn tortillas from a Taco Takedown so I used this as an excuse to make a migas breakfast. I had leftover pico de gallo from Burrito Suave, so that replaced my usual onions and peppers.
I would generally stop there as I’ve pretty much fulfilled the ingredient requirements for my usual migas breakfast, but I wanted to get closer to the spirit of the dish’s musical inspiration. So I went back to the fridge and grabbed the leftover Rice Rice Baby. I was concerned the rice and Asian flavors would affect the finished dish, but it actually worked quite nicely. The fried rice added extra vegetable content and a bit more texture.
I prefer to keep the toppings fairly simple: jalapenos, cheese, and hot sauce. It’s traditional in Texas to serve this with salsa, guacamole, sour cream, and whole tortillas so you can assemble migas breakfast tacos. That’s more work than I want for breakfast so I just dig into the bowl with a fork.
MIGAS STIR FRY
Scrambled eggs, fried corn tortillas, pico de gallo, fried rice, cotija cheese, and pickled jalapenos
Makes 1 bowl
In a small bowl, lightly whisk the eggs and set aside.
Heat a skillet over high heat. Add oil and heat until shimmering. One at a time, fry the corn tortillas until cooked by not over crisp. They should still be flexible. Place cooked tortillas on a paper towel-lined plate until all are cooked.
Once all tortillas are cooked, dump all but 1 tablespoon of oil. Add chorizo and cook until crispy and fat has rendered. Add pico de gallo and fried rice to skillet. Toss to combine and let cook 3 minutes to heat through. While that is cooking, chop the tortillas into bite-size pieces and set aside.
Add the tortilla to the skillet and toss to combine. Lower the heat to medium and add the eggs. Gently cook, stirring to mix the eggs into the rest of the ingredients, until eggs are scrambled.
Place in bowl and top with pickled jalapenos and cheese plus some hot sauce if that’s your thing. (It’s mine!)