Migas - A tex-mex breafast

We don't often purchase corn tortillas, but when we do, we usually have a stack left over that eventually (or quickly) go stale. Here's a delicious and easy way to incorporate them into an excellent breakfast. Originally, Migas was a Spanish/Portuguese dish that used bread crumbs, but along the Texas/Mexico border corn tortillas (not chips) became the standard.

Ingredients:
 

• 1 1/2 tablespoons butter

• 1 1/2 tablespoon oil

• 5–6 small corn tortillas, cut into strips or 1" squares

• 1 jalapeno, minced

• 1/4-1/2 of an onion - diced

• 1 clove garlic, minced

• 5 eggs, beaten

• 1/2 cup shredded Pepperjack or other cheese

• 1/2 cup chopped cilantro

• salt to taste

• black beans, Cotija cheese, salt, pepper, avocado, tomato salsa for serving

Instructions:
 

1. Heat the oil and butter in a large skillet over medium heat. Add the tortillas and fry, stirring frequently, until very browned and crispy. Set aside

2. Turn down the heat and let things cool down a little bit. Add another splash of oil or butter, the jalapeño, onion and garlic. After a minute or two, add the eggs about 1/4 cup at a time, pushing the eggs around gently in the pan after each addition until all eggs have been added. Return tortillas to the pan, and cook until the eggs are almost all fully cooked, but not quite. Season with salt.

3. Remove from heat (the eggs will finish cooking off the heat) and stir in the cheese and cilantro. Serve with all the usual suspects. Black or refried beans, avocado, salsa, cheese, salt, pepper, or hot sauce.

So simple, so delicious... if you want, heat up some Tortillas del Chico Blanco flour tortillas and make breakfast tacos!