Migas Norteñas Clásicas
(mee-gahs nohr-tehn-yahs clah-see-cahs)
Desayuno & Almuerzo – The Morning Bridge
Tear stale supermarket corn tortillas straight into a twelve-inch cast-iron skillet, the oil spits as the edges blister, a chaotic ten minutes on a Tuesday night channeling the resourcefulness of using up day-old corn tortillas, true Northern Mexican migas rejecting any heavy cheese, standing instead as a study in elegant simplicity, shattering-crisp corn tortillas folded gently into soft eggs, kissed with the undeniable savor of pork fat. Pull the pan off the heat, grab a fork, and eat before the crunch disappears.
Before you start
Stale the tortillas.
For the absolute best crunch, leave the cut tortilla squares out on the counter overnight to dry. If you're in a rush, toast them in a 250°F oven for 10 minutes.
Ingredients
- corn tortillas4 med
- pork lard2 tbsp
- raw Mexican chorizo1/3 cup
- white onion1/4 med
- roma tomato1 med
- serrano pepper1 small
- eggs4 large
- kosher salt1 pinch
Method
- 01
Cook the chorizo separately.
In a small skillet over medium heat, brown the chorizo until crumbly, about 5 minutes, then remove it with a slotted spoon to a paper towel. Keeping the red grease out of the main pan is the secret to preventing the whole dish from turning into an oily mess.
- 02
Fry the tortillas into totopos.
Melt the lard in a large skillet over medium heat, add the tortilla squares, and fry until they become rigid and golden-brown. Do not rush this; if they aren't shattering crisp now, they will turn to mush later.
- 03
Build the aromatic base.
Push the crispy tortillas to the edges of the pan, add the onion and serrano to the center to cook until translucent, then add the tomato for one more minute until slightly softened.
- 04
Scramble the eggs gently.
Lower the heat to medium-low, pour the beaten eggs over the tortilla mixture, and fold everything together smoothly with a spatula before folding in the reserved chorizo.
- 05
Remove from heat while slightly underdone.
Pull the skillet off the stove the second the eggs are mostly set but still look glossy and wet. They will finish cooking from the residual heat on the way to the plate.
Notes
Serve the traditional way.
Plate immediately with a generous side of warm refried beans, a sprinkle of crumbly queso fresco, and a few slices of fresh avocado.
From Cook Mexican in America.