Breakfast tacos are to Texas what bagels are to New York - a filling (and often delicious) on the go breakfast, available just about everywhere. Migas are a lesser-known breakfast staple in these parts, and although they require a plate, are just as quick and delicious. Ugly but satisfying, migas are a way to use up stale tortillas by scrambling them in salsa and eggs. You really don't need a recipe to make migas, but here is my version which keeps some tortillas crisp. You can, as many restaurants do, cover them in a heavy layer of cheese and serve them with refried beans and more tortillas, but you might have to go back to bed after brunch.
1/2 onion, chopped
4 oz. turkey chorizo
4 corn tortillas
1 cup salsa ranchero (recipe here)
1/4 cup chopped cilantro
1/3 cup grated queso fresco (or Monterrey jack)
2 tsp. canola oil
pickled jalapenos, as desired
1. Cut tortillas in half and then into half-inch strips. Bake at 300 until crisp.
2. Saute onion in oil until just translucent, then add chorizo and cook through.
3. Add 2/3 of the tortilla strips and the salsa to the pan and cook until the tortillas are softened.
4. Add the eggs and remaining tortilla chips, folding occasionally.
5. Just before the eggs are set, stir in cilantro and cheese.
6. Serve topped with as many pickled jalapenos as desired.