By Kelly Bogard
So you have probably heard me say before how big a deal breakfast is at my house and, of course, living in Texas, Tex-Mex is too. One of my family’s favorite things to do on the weekend is go to one of the many Tex-Mex restaurants in Waco on Saturday morning for breakfast. It’s my favorite because I get a reprieve from being the cook and cleaning staff at the house. It is my husband and daughter’s favorite because they get to have chorizo.
There are any number of things that you can find on a Tex-Mex breakfast menu. There’s breakfast tacos and burritos, but one of Daniel’s favorite dishes is Migas. It’s kind of like an omelet that took a trip to Mexico and brought back some corny friends.
For Tex-Mex Migas, you will need…
8 oz. chorizo
1/4 cup water
1 Roma tomato, chopped
1/2 small yellow onion, chopped
1 jalapeno, seeded & diced
1/4 tsp. black pepper
salt to taste
1/2 cup Queso Fresco, crumbled
cilantro to taste
Migas are made in several countries, including Spain and Portugal. Each country uses a different binder, like day-old bread, rolls and sometimes even potatoes. For Tex-Mex Migas, we are going to use corn tortillas.
First things, first. Remove the casing from the chorizo sausage and crumble and brown the meat in a large skillet. While this is cooking, you can prepare your egg mixture by combining the eggs, water and pepper, whisking to scramble them.
Once the chorizo is cooked through, set it aside on a paper towel-lined plate to remove any excess grease. Wipe down the pan as well. Now, place the egg mixture in the pan over medium low heat to begin cooking. Cut four corn tortillas into small pieces while waiting on the eggs.
Migas are a good way to get a great start to any day and fun to boot. Try recreating one of your family’s favorite restaurant meals. I bet you can even make it better than the real thing. From all of us at Texas Table Top, enjoy!
Recipe: Tex-Mex Migas
Summary: Spicy breakfast full of color
- 8 oz. chorizo
- 6 eggs
- 1/4 cup water
- 1 Roma tomato, chopped
- 1/2 small yellow onion, chopped
- 1 jalapeno, seeded & diced
- 1/4 tsp. black pepper
- salt to taste
- corn tortillas
- 1/2 cup Queso Fresco, crumbled
- cilantro to taste
- Remove casing and crumble chorizo in large pan. Cook through.
- Drain grease from sausage and set aside.
- Whisk together eggs, water, salt and pepper.
- Pour mixture into the heated skillet and cook halfway through.
- Add onion, tomato, jalapeno, and tortilla pieces, stirring to combine. Cook until eggs are firm, but moist.
- Top with cilantro and Queso Fresco.
- Serve hot with warm corn tortillas.
Cooking time (duration): 0 hour(s), 20 minutes
Number of servings (yield): 4-6