Migas Recipe: Southwest Style with Carnitas
This Migas recipe could not be easier! Gently scrambled eggs with crispy tortilla chips, spicy taco sauce, and melty cheese, all topped with shredded carnitas, avocado, cilantro, and queso fresco? This Migas recipe is an all-day, everyday kind of meal.
Ingredients
- 8 Large Eggs
- 1/3 cup Milk
- 2 tbsp Avocado or Olive Oil
- 1/2 cup Trader Joe's Spicy Taco Sauce
- 4-5 handfuls Corn Tortilla Chips
- 1 cup Shredded Mexican Cheese Blend
- 1-2 cups Shredded Carnitas (recipe link in notes)
- 1 Ripe Avocado, sliced
- 1/3 cup Cilantro, chopped
- 1 Lime, cut into wedges
- Queso Fresco, crumbled, for serving
- Kosher Salt
- Black Pepper, freshly ground
Instructions
- Heat 1 tablespoon of oil in a small sauté pan over low heat. Add carnitas and cook until heated through with crispy edges, about 4-5 minutes. Set aside.
- In a medium mixing bowl, combine eggs, milk, and a dash of kosher salt and pepper. Whisk vigorously for about 30 seconds to combine. Heat remaining tablespoon of oil in a large sauté pan over medium-low heat.
- Add eggs to pan and cook, moving them with a spatula constantly until they just start to firm up. Add shredded cheese to eggs and stir to combine. Just before eggs are done, add taco sauce and tortilla chips and continue cooking until eggs are scrambled to desired firmness.
- Divide egg and tortilla chip mixture between 4 shallow bowls or plates. Top each with carnitas, avocado slices, and cilantro. Sprinkle with queso fresco and serve with a large lime wedge on the side.
Cook's Notes
Get my recipe for Carnitas here.
Short on time? Trader Joe's sells pre-cooked carnitas! Look for it in the refrigerated prepared foods area.
