TexMexMight-hero_desk

Tex-Mex Mighty Migas

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4
Total Servings
545
Calories Per Serving
37 g*
Fat Per Serving

Avocado Greek Yogurt ‘Crema’ Ingredients

1 ripe Hass avocado, pitted and peeled

1 cup plain Greek yogurt

Juice of 1 lime

Pinch of cumin

Salt and pepper

Avocado Greek Yogurt ‘Crema’ Directions

  1. For the Greek Yogurt ‘Crema’: Place avocado, Greek yogurt, lime juice, salt and pepper in the bowl of a food processor or blender and puree to combine. 
  2. Set aside until ready to use.

Tomatillo Pico de Gallo Ingredients

½ small white onion, small diced

½ – 1 jalapeño, seeded and diced

1 garlic clove, grated or minced

Salt, about 1½ teaspoons

Juice of 1 lime, about 3 tablespoons

4 tomatillos, husked, cleaned, and chopped

1 small handful cilantro, plus some to garnish

Pinch of ground cumin

Splash of green hot sauce, to taste, optional

Tomatillo Pico de Gallo Directions

  1. Place onion, jalapeño, and garlic in a medium size mixing bowl and generously salt. 
  2. Add the lime juice and stir to combine. Let sit for at least a few minutes. 
  3. Add the tomatillos, cilantro, cumin, and hot sauce, if using, and set aside.

Migas Ingredients

4 corn tortillas

Drizzle of olive oil

4-6 ounces of Mexican chorizo, removed from its casing

5-6 eggs, scrambled in a bowl

½ – ¾ cup mild cheddar cheese and/or pepper jack, shredded

Garnish:
2 pieces scallion, thinly sliced

Pickled jalapeño rings

Migas Directions

  1. Turn on stove, if using, and individually char the tortillas on both sides over the flame. If using a cast iron or stainless skillet, place over high heat and char the corn tortillas on both sides. Set aside until cool enough to handle and cut into strips.
  2. Add a little olive oil or vegetable oil. Place a large nonstick skillet over medium high heat, add chorizo. Cook, while breaking up with the back of a wooden spoon, until brown, crumbly, and cooked through.
  3. Add a few spoonfuls of the tomatillo pico de gallo and cook for a few minutes. Using your spoon or spatula, make a well in the middle and add the eggs to the middle of the pan. Gently stir as they start to scramble in the pan.
  4. Add the charred and chopped tortillas to the pan and gently fold in the mixture.
  5. Add the cheese and top with a lid or gently cover with foil to help the cheese melt.
  6. To plate, place a portion of the egg mixture on a plate and top with some of the raw tomatillo pico de gallo mixture, scallion, pickled jalapeños and a dollop of the avocado Greek yogurt.

 

*Does not include optional garnishes

 

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