Best 4 Migas Racheras Recipes

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Migas Racheras, a traditional Mexican dish originating in the state of San Luis Potosi, is a delightful combination of flavors and textures that create a hearty and satisfying meal. This popular breakfast or brunch dish features crispy corn tortillas tossed with scrambled eggs, tomatoes, onions, and chiles, often accompanied by additional ingredients such as beans, cheese, and avocado. Migas Racheras is a versatile dish that can be customized to suit individual preferences and is commonly served with a dollop of sour cream, salsa, and a sprinkling of cotija cheese. With its blend of crispy, soft, and flavorful components, Migas Racheras is a beloved dish that captures the essence of Mexican cuisine.

This article provides a collection of three distinct Migas Racheras recipes, each offering a unique twist on this classic dish. The first recipe presents a traditional Migas Racheras recipe, showcasing the essential ingredients and cooking techniques that create the foundation of this beloved dish. The second recipe, Migas con Papas, adds a layer of flavor and texture with the incorporation of diced potatoes, resulting in a more substantial and filling meal. Lastly, the third recipe, Migas con Chorizo, introduces a smoky and savory dimension with the addition of chorizo sausage, creating a dish that is sure to tantalize the taste buds. Whether you prefer the traditional version or enjoy exploring variations with added ingredients, these Migas Racheras recipes offer a delightful culinary experience that celebrates the vibrant flavors of Mexican cuisine.

Let's cook with our recipes!

MIGAS



Migas image

A quick and easy egg dish with Southwestern flair. Serve with picante sauce if desired.

Provided by Janice

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 4

Number Of Ingredients 7

6 large eggs eggs
¼ cup milk
3 (6 inch) corn tortillas, coarsely chopped
1 tablespoon butter
1 tablespoon chopped green onion
½ cup diced cooked ham
salt and pepper to taste

Steps:

  • In a bowl, beat eggs and milk together. Soak tortilla pieces in egg mixture for 5 to 10 minutes. Meanwhile, heat butter in a skillet over medium heat. Saute green onion and ham until onion is soft, about 5 minutes.
  • Pour egg mixture into skillet and cook over medium/low heat until eggs are set.

Nutrition Facts : Calories 224.8 calories, Carbohydrate 10.1 g, Cholesterol 297.3 mg, Fat 14.3 g, Fiber 1.3 g, Protein 14.2 g, SaturatedFat 5.5 g, Sodium 357.4 mg, Sugar 1.5 g

SAN ANTONIO MIGAS



San Antonio Migas image

Provided by Sunny Anderson

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 large eggs
3 tablespoons unsalted butter
3 tablespoons vegetable oil
4 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/2 cup chopped red bell pepper
1 4-ounce can green chiles, drained
1/2 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
1/2 cup shredded pepper jack cheese
In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside.

Steps:

  • Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.
  • Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.
  • Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.

MIGAS RECIPE



Migas Recipe image

Crispy corn tortilla chips with eggs and tomato, onion, & peppers. One of the Best Mexican Breakfast!

Provided by Mely Martínez

Categories     breakfast

Time 25m

Number Of Ingredients 11

4 tbsp. vegetable oil
4 corn tortillas
1/3 cup white onion, chopped
1 serrano pepper, diced (or 1/2 jalapeño pepper)
1 cup tomato, chopped (About 2 large Plum tomatoes)
4 large eggs
salt to season
Black Beans, either just cooked or refried.
Queso Fresco
Avocado Slices (Optional)
green onions sliced (Optional)

Steps:

  • Cut the corn tortillas into small squares, about 1½ in. wide. You can use a knife or a pair of kitchen scissors to cut them.
  • Heat the oil in a large frying pan. Once it is hot, place the tortilla pieces in the oil and fry them until they are golden brown. Make sure to use a frying pan that is large enough, in order to not overcrowd the pan. Stir and turn the tortilla pieces as needed until they acquire a golden-brown color. This step will take about 6 minutes.
  • Return the frying pan to the stove and place it over medium heat. Add the chopped white onion and lightly fry it for a few seconds, then stir in the chopped serrano pepper. Keep cooking for about 2 minutes.
  • Add the chopped tomato and cook for about 3 more minutes, then add the eggs. Let the eggs start to cook without stirring them yet.
  • Once the egg whites start to look cooked around the edges, gently stir the eggs. Once you see the egg yolks start to cook, stir in the tortilla chips, season with salt, and gently mix them together with the eggs. When the eggs are cooked to your liking, remove the frying pan from the heat. The tortillas should still be crispy by the time you serve your migas. Do not wait until the eggs are cooked to add the tortilla chips. Remember that the eggs will keep cooking even after you remove the frying pan from the heat.

Nutrition Facts : Calories 544 kcal, Carbohydrate 31 g, Protein 17 g, Fat 41 g, SaturatedFat 27 g, TransFat 1 g, Cholesterol 372 mg, Sodium 754 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

MIGAS, MY WAY



Migas, My Way image

Quick, easy and delicious, this egg scramble gets a big thumbs up from my family. Sometimes I substitute fresh corn tortillas for the chips by cutting the tortillas into strips and sauteeing them with the pepper and onion.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon bacon drippings or canola oil
4 large eggs
1 tablespoon water
1 tablespoon salsa
1/2 cup crushed tortilla chips
1/2 cup shredded cheddar cheese, divided
Chopped green onions, additional salsa and warm flour tortillas, optional

Steps:

  • In a large skillet, saute onion and green pepper in drippings until tender. In a small bowl, whisk the eggs, water and salsa. Add to skillet; cook and stir until set. Stir in tortilla chips and 1/4 cup cheese., Sprinkle with remaining cheese. If desired, top with green onions and additional salsa and serve with tortillas.

Nutrition Facts : Calories 385 calories, Fat 27g fat (12g saturated fat), Cholesterol 459mg cholesterol, Sodium 411mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.

Tips:

  • Mise en place: Chop all the vegetables and measure out all the ingredients before you start cooking. This will make the cooking process much easier and faster.
  • Use fresh, high-quality ingredients: The better the ingredients, the better the migas racheras will taste. Look for fresh, ripe vegetables and use a good quality queso fresco or cotija cheese.
  • Don't overcook the eggs: The eggs should be cooked until they are just set. Overcooked eggs will be tough and rubbery.
  • Serve immediately: Migas racheras is best served immediately after it is made. The tortilla chips will get soggy if they sit for too long.

Conclusion:

Migas racheras is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover tortillas and is a perfect meal for a crowd. With its simple ingredients and easy-to-follow instructions, this recipe is a must-try for any home cook.

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