Migas con Chorizo Recipe

Ingredients with Measurements:
- 4 corn tortillas, cut into small strips
- 4 eggs
- 1/2 cup of chorizo, crumbled
- 1/4 cup of onion, chopped
- 1/4 cup of green bell pepper, chopped
- 1/4 cup of red bell pepper, chopped
- 1/4 cup of tomato, chopped
- 1/4 cup of cilantro, chopped
- 1/4 cup of shredded cheddar cheese
- 2 tablespoons of vegetable oil
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Spatula

Step-by-step instructions:

1. In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.

2. Add the tortilla strips and cook until crispy, stirring occasionally, for about 5 minutes. Remove from the skillet and set aside.

3. In the same skillet, add the remaining tablespoon of vegetable oil and the crumbled chorizo. Cook until browned, stirring occasionally, for about 5 minutes.

4. Add the onion, green and red bell peppers, and tomato to the skillet. Cook until the vegetables are tender, stirring occasionally, for about 5 minutes.

5. In a bowl, whisk the eggs with salt and pepper to taste.

6. Add the tortilla strips and cilantro to the skillet with the chorizo and vegetables. Mix well.

7. Pour the eggs over the mixture in the skillet. Cook, stirring occasionally, until the eggs are set, for about 5 minutes.

8. Sprinkle the shredded cheddar cheese over the migas. Cover the skillet and cook until the cheese is melted, for about 2 minutes.

9. Serve hot.


- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings

Nutritional information:
- Calories per serving: 320
- Total fat: 24g
- Saturated fat: 8g
- Cholesterol: 235mg
- Sodium: 540mg
- Total carbohydrates: 11g
- Dietary fiber: 2g
- Sugars: 3g
- Protein: 16g

Substitutions for ingredients:
- Corn tortillas can be substituted with flour tortillas or stale bread.
- Chorizo can be substituted with bacon or ham.
- Onion, bell peppers, and tomato can be substituted with any vegetables of your choice.

Variations:
- Migas con Frijoles: Add a can of black beans to the skillet with the chorizo and vegetables.
- Migas con Queso: Use only tortilla strips and eggs, and add shredded cheddar cheese to the skillet with the eggs.
- Migas con Salsa: Serve with your favorite salsa on top.

Tips and tricks:
- To make the tortilla strips crispy, make sure they are cut into small pieces and cooked in hot oil.
- Use a non-stick skillet to prevent the migas from sticking.
- Don't overcook the eggs, or they will become dry and rubbery.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- Reheat in the microwave or on the stove over low heat, stirring occasionally, until heated through.

Presentation ideas:
- Serve the migas on a plate or in a bowl.
- Garnish with chopped cilantro or green onions.

Pairings:
- Migas con Chorizo pairs well with fresh fruit or a side salad.

Suggested side dishes:
- Refried beans
- Spanish rice
- Guacamole

Troubleshooting advice:
- If the migas are too dry, add a splash of milk or water to the eggs before pouring them into the skillet.
- If the migas are too wet, cook them for a few more minutes to evaporate any excess liquid.

Food safety advice:
- Make sure the chorizo is cooked thoroughly before adding the vegetables and eggs.
- Use a food thermometer to ensure the internal temperature of the chorizo reaches 160°F.

Food history:
- Migas is a traditional Spanish dish that was brought to the Americas by Spanish colonizers. It was originally made with stale bread, but corn tortillas were used in Mexico instead.

Flavor profiles:
- Migas con Chorizo is a savory and spicy dish with a crispy texture from the tortilla strips and a rich flavor from the chorizo.

Serving suggestions:
- Serve for breakfast, brunch, or dinner.

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Region: Spanish

Taste: Spicy, Savory, Tangy, Smoky