Name: Mexican Migas
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Extra-virgin olive oil - 2 tablespoons; Mexican raw chorizo, casings removed - ⅓ pound; Corn tortillas, torn into bite-sized pieces - 5 (6 inch); Onion, chopped - 1; Jalapeno pepper, seeded and minced - 1; Garlic, finely chopped, or more to taste - 2 cloves; Eggs, lightly whisked - 8; Hot sauce to taste - 8; Salt and freshly ground black pepper to taste - 8; Tomatoes, seeded and diced - 2; Avocado, diced - 1; Lime, juiced - 1; Grated smoked Cheddar cheese - 1 cup; Sour cream - ½ cup

Ingredients for - Mexican Migas

1. Extra-virgin olive oil 2 tablespoons

2. Mexican raw chorizo, casings removed ⅓ pound

3. Corn tortillas, torn into bite-sized pieces 5 (6 inch)

4. Onion, chopped 1

5. Jalapeno pepper, seeded and minced 1

6. Garlic, finely chopped, or more to taste 2 cloves

7. Eggs, lightly whisked 8

8. Hot sauce to taste 8

9. Salt and freshly ground black pepper to taste 8

10. Tomatoes, seeded and diced 2

11. Avocado, diced 1

12. Lime, juiced 1

13. Grated smoked Cheddar cheese 1 cup

14. Sour cream ½ cup

How to cook deliciously - Mexican Migas

1 . Stage

Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.

2 . Stage

Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.