Chorizo Migas Recipes
CHORIZO MIGAS RECIPE
See for yourself why this recipe's been around for ages! Our Chorizo Migas recipe is a tasty take on a traditional Spanish dish that's time-tested.
Provided by My Food and Family
Categories Cheese
Time 25m
Yield Makes 5 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Fry tortilla strips in oil in large skillet until golden, but not crisp. Drain on paper towels. Remove excess oil from skillet.
- Cook chorizo in skillet on medium heat until lightly browned; drain. Add onion and peppers; cook 2 minutes. Stir in tomatoes; cook 2 minutes.
- Add fried tortilla strips and eggs to skillet. Cook until eggs are almost set, stirring occasionally. Sprinkle with cheese; cover. Cook 1 to 2 minutes or until cheese is melted.
Nutrition Facts : Calories 480, Fat 34 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 315 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
MEXICAN MIGAS
This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.
Provided by Shores
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 499.3 calories, Carbohydrate 21.7 g, Cholesterol 272 mg, Fat 37 g, Fiber 5.2 g, Protein 22.5 g, SaturatedFat 14.1 g, Sodium 603.3 mg, Sugar 4.2 g
More about "chorizo migas recipes"
OUR FAVORITE TEX MEX CHORIZO MIGAS RECIPE - FEARLESS …
From fearlessdining.com
Estimated Reading Time 4 mins
- Heat a pan over medium heat and add the oil and onion. Cook for 5 minutes and add the chorizo.
- Add the scrambled eggs, ripped up corn tortillas, salt, and pepper. Cook until the eggs are part-way cooked.
CHORIZO MIGAS | MEXICAN BREAKFAST RECIPE | FOOD & WINE
From foodandwine.com
- Cook sausage in a large nonstick skillet over medium, stirring occasionally, until slightly browned and much of the fat has rendered, about 2 minutes. Add tortillas and oil to skillet, and cook, stirring often, until tortillas are almost crispy, 8 to 10 minutes. Add onion, bell pepper, jalapeño, and garlic to skillet; cook, stirring occasionally, until onion is tender, about 4 minutes.
- Using a slotted spoon, transfer tortilla mixture to a plate. Add eggs and salt to skillet; cook, stirring often, until eggs are almost set, about 2 minutes. Stir in cheddar and cilantro, and remove from heat. Stir about three-quarters of the tortilla mixture into eggs. Divide egg mixture evenly among 4 shallows bowls. Sprinkle evenly with remaining tortilla mixture, Cotija cheese, beans, avocado, and, if desired, hot sauce.
CLEVER LITTLE SAUSAGE: YOTAM OTTOLENGHI’S CHORIZO …
From theguardian.com
Estimated Reading Time 7 mins
SUNNY-SIDE UP! MAKE THIS CHORIZO MIGAS RECIPE - …
From foodrepublic.com
TRADITIONAL SPANISH MIGAS RECIPE - VISIT SOUTHERN SPAIN
From visitsouthernspain.com
Cuisine Spain
Category Breakfast Recipes
Servings 6
Total Time 55 mins
- To start with the best Migas recipe you have to prepare the crumbs, which is recommended to do the night before. Crumble the bread and sprinkle it with a little water (make it slightly damp but not completely wet). Let it sit covered overnight.
- The next day, grab a pan and put enough oil to cover the bottom. Heat the oil and fry the bacon cut into strips (whatever size you want, I recommend an inch wide). Cook until golden brown and add the sliced chorizo.
- Cook the chorizo until it is tender and golden, about 7 to 10 minutes. Remove the chorizo and bacon from the pan and set them aside for now. Leave the cooking oil in the pan to reuse it.
- In the pan put 6 cloves of garlic (peeled but not minced), and cook until golden brown for about 3 minutes. Add the breadcrumbs and stir.
SPANISH MIGAS CON CHORIZO-GARLIC PAN FRIED …
From thebossykitchen.com
4.6/5 (6)
Category Appetizers
Cuisine Spanish
Total Time 20 mins
- Cut the bread, with its crust still on, into 1/2inch /1 cm cubes. Add enough olive oil to a large, heavy-bottom skillet so that it generously covers the bottom.
- Add the chorizo slices and cook them for 2-3 minutes until browned. Add the Spanish sweet paprika and mix well.
MIGAS WITH CHORIZO RECIPE - SPANISH SABORES
From spanishsabores.com
Estimated Reading Time 7 mins
- Rip the stale bread into chunks and put it into a food processor (if you prefer, you can also do this part by hand). Pulse a few times until the bread becomes half breadcrumbs, half small chunks.
- Place the breadcrumbs in a large bowl and drizzle about 1/4 cup of water on top. Mix everything together with your hands. The bread should absorb the water and be damp, but not saturated or soggy (or too dry!). Add more water if necessary.
- In a large frying pan over a medium heat, add two generous tablespoons of extra virgin olive oil and add the garlic cloves (with skin on) from one whole head of garlic and the bay leaf. Fry over medium heat for a few minutes, browning the garlic cloves.
- Add the chorizo and salt pork, cut into rough chunks. I like my chunks small, but you can cut large chunks if you prefer. Stir and brown for a few more minutes.
CHORIZO MIGAS SKILLET - RECIPES, BLOGS, PODCASTS & BOOKS
From fedandfit.com
Estimated Reading Time 5 mins
- Heat a cast iron or other heavy-bottomed skillet over medium heat, then add the chorizo. Cook for 6-7 minutes, breaking the chorizo up as it cooks, until it is fully cooked through and slightly browned.
- While the chorizo cooks, cut the tortillas into 1/2 inch squares, then add the avocado oil to a small pan over medium-high heat. Once hot, add half of the tortillas to the pan.
- Cook the tortilla chips for about 2 minutes, then flip and cook for an additional minute. Once they are golden brown, remove them from the oil and place on a paper towel-lined plate or baking sheet. Add the remaining tortillas to the hot oil and repeat this process.
- Crack the eggs into a large bowl, then add the salt and pepper. Whisk for about one minute until the eggs are fully broken up.
MEATY SPANISH CHORIZO SOUP RECIPE - VISIT SOUTHERN …
From visitsouthernspain.com
5/5 (1)
Category Soup Recipes
Cuisine Spain
Total Time 1 hr 35 mins
- In a large bowl place the lentils with 4 cups of boiling water and salt, let them soak for 30 minutes. Drain well and set aside.
- Chop the onions and mince the garlic. Grab a large pot or a dutch oven and heat the olive oil, then add Chorizo and cook for about 6 to 8 minutes, until it gets brown on both sides. Remove the Spanish Chorizo and set aside.
- Lower the heat and in the same pot add garlic, the chopped vegetables, parsley, and season with salt. Cover the pot and cook the vegetables for 25 minutes stirring occasionally so they don’t burn.
- After that add drained lentils and sherry vinegar, turn the heat up to medium-high heat. Cook stirring frequently for 5 minutes until the vinegar evaporates. Add the 7 cups of water, chorizo, and bay leaves. Bring to simmer and lower the heat. Cook for 30 more minutes until the lentils get tender.
MIGAS WITH CHORIZO AND POBLANO PEPPERS - SWEET …
From sweetcayenne.com
Estimated Reading Time 6 mins
- Heat the oil in a skillet over medium heat. You'll know it's ready when a crumb of tortilla sizzles when you drop it in. Fry the tortilla strips for 1-2 minutes on each side, or until they are crisp and lightly golden. Use a slotted spoon to transfer to a paper towel-lined plate. Lightly sprinkle with salt.
- Remove the all of the oil from the skillet except for about a teaspoon. Return to medium heat. Add the chorizo and brown, stirring often, until cooked through, about 6 minutes. Add the poblano pepper and stir to soften; about 2 minutes.
- Turn off the heat and add the eggs. Scramble, stirring the whole time, until the eggs are soft and just cooked through. Remove from heat and fold in the reserved tortilla strips and the shredded cheese.
- Serve with warm refried black beans, avocado slices, taco sauce, and a sprinkling of cotija cheese. Enjoy!
MIGAS BREAKFAST CASSEROLE - KITSCHEN CAT
From kitschencat.com
Estimated Reading Time 2 mins
- In large skillet, cook bacon pieces until almost crispy and add diced jalapeño and onion. Cook over medium high heat until onion starts to soften.
- Place crushed tortilla chips into baking dish and then layer with cooked bacon and onion mixture.
CHORIZO MIGAS RECIPE - LOS ANGELES TIMES
From latimes.com
Estimated Reading Time 50 secs
- Cook chorizo in large skillet over medium-high heat, breaking it apart with a wooden spoon, until browned, 6 to 8 minutes.
- Add onions and cook just until they start to soften, 2 to 3 minutes. Pour in eggs, reduce heat to medium-low and cook, stirring, until eggs just begin to set, about 2 minutes. Stir in cheese, cilantro and tortilla chips. Cook, stirring, until eggs are set but not dry, 4 to 5 minutes. Serve topped with sour cream.
CHORIZO MIGAS RECIPE | EATINGWELL
From eatingwell.com
- Cook chorizo, onion and peppers in a large nonstick skillet over medium heat, stirring occasionally, until the chorizo is cooked and the vegetables are softened, 6 to 9 minutes. Remove to a bowl with a slotted spoon.
- Discard all but 1 tablespoon of fat from the pan; if there is no fat in the pan, add 1 tablespoon canola oil. Add the tortillas and cook over medium heat, stirring often, until beginning to brown and lightly crisp, 4 to 6 minutes.
- Meanwhile, whisk egg substitute, oregano, salt and pepper in a medium bowl. Once the tortillas are browned, add the egg mixture and the reserved chorizo mixture to the pan; cook, stirring occasionally, until the eggs are set, 4 to 6 minutes. Remove from the heat and stir in cilantro. Serve with salsa and more cilantro, if desired.
MIGAS WITH CHORIZO RECIPE | EATINGWELL
From eatingwell.com
- Preheat oven to 400 degrees F. Place tortilla strips on a baking sheet and bake until lightly crisped, about 5 minutes.
- Whisk eggs, egg whites and salsa in a medium bowl. Heat oil in a large nonstick skillet over medium heat. Add onion, jalapeno, chorizo and the toasted tortillas; cook, stirring frequently, until the onion is softened, 2 to 3 minutes. Add the egg mixture, reduce heat to medium-low and cook, stirring occasionally, until the eggs are set, about 2 minutes. Add tomato and cook, stirring, until heated through, about 1 minute. Remove from the heat and stir in cheese.
MIGAS WITH CHORIZO - V&V SUPREMO FOODS, INC.
From vvsupremo.com
Estimated Reading Time 2 mins
Total Time 18 mins
CHORIZO MIGAS RECIPE - COOKEATSHARE
From cookeatshare.com
1/5
CHORIZO MIGAS | MIGAS RECIPE, MEXICAN BREAKFAST …
From pinterest.ca
RECIPE FOR MIGAS WITH CHORIZO - SHARE-RECIPES.NET
From share-recipes.net
MIGAS RECIPE CHORIZO | BESTO BLOG
From bestonlinecollegesdegrees.com
SPANISH-STYLE MIGAS WITH CHORIZO, PEPPERS, AND KALE …
From seriouseats.com
EPICURUS.COM RECIPES | CHORIZO MIGAS
From epicurus.com
MIGAS WITH CHORIZO - RECIPE | RECIPE
From recetin.com
CHORIZO MIGAS RECIPE
From crecipe.com
CHORIZO MIGAS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
