“We Don’t Need No Stinkin’ Recipe!” Migas

As promised, I give you my Migas kinda-sorta recipe…Hear that drumroll? No? Must be in my head. Ok, ready? >>>>>
Wait… I must give a precursory warning;
**WARNING** I do most of my cooking and baking without measuring. I make most of my dishes as I go… a little bit o’ this, a pinch o’ that. I learned to cook by watching my Grandmother. She NEVER used a recipe. That is now how I roll. I have passed this curse method on to my daughters and sons. All that to say… here is my “We Don’t Need No Stinkin’ Recipe!” Migas >>>>>
You will need:

  • Good Chorizo about 1/2-1 pound
    I buy mine in bulk grind at Whole Foods. It would also be yummy with a nice Portuguese chorizo. What you are looking for is a dryer type of sausage. I know the more everyday version of Migas sometimes uses the kind that almost turns to liquid when cooked. I am not a fan of that type of chorizo. I swear it contains pig lips or something icky. I am fortunate to live in a market that has a lot of options for a more homemade style Mexican chorizo.
  • Red Onion {why is it called red? Looks purple to me} – chopped
  • Bell peppers – Red, green, a mix, whatever- chopped
  • Tomatoes – chopped – optional {you could even throw in salsa if you like}
  • Jalapeno – optional- chopped
  • Garlic – fresh {YUM!} or you can use a good garlic powder– to taste
  • Chili powder- optional
  • Ground Cumin- optional
  • Scallions {green onions}- chopped
  • Cilantro – fresh – chopped- divided… save some to scatter on top – this too is optional as you either like or loathe cilantro
  • Fresh Flat Leaf Parsley – chopped – optional
  • About 6 eggs – Beaten… depending on how many you want to feed. 6 is more than enough for 4 people.{ aNotheR side note. I have to buy organic pasture raised eggs. They are the only kind that do not throw me into intestinal cramping. I will spare you the details.}
  • Tortilla Chips – good way to use up some stale ones
  • Salt to taste – wait until it is almost ready to serve and check first. Chorizo and the tortilla chips add saltiness.
  • Fresh Lime

Brown you Chorizo
Add in the all the seasonings and veggies except for the scallions… and half of the cilantro
When the chorizo is fully cooked and the veggies are soft, add in the beaten eggs. Let them set a wee bit and crumble a couple handfuls of the tortilla chips into the mix. I save a few to top each serving off too.
Cook until…uh…cooked…scrambling it up ever-so-often.
Add some Queso Fresco or Cheddar on top.

Squirt some fresh lime over the top… this really makes it sing! Like a romantic Latin singer on a warm sultry summer night… nevermind.
You can serve it with salsa, sour creme or whatever you like. I mix it up each time I make it.
Hope you enjoy the nosh! If you have questions feel free to contact me.