Chorizo Scramble with Charred Tortillas and Avocado Pico {de-constructed migas}
Charred corn tortillas topped with eggs scrambled with chorizo, onions, and jalapenos. Served with avocado pico de gallo on top.
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Ingredients
Avocado Pico de Gallo
- 3/4 C diced tomatoes
- 1/4 medium yellow onion diced
- 1 jalapeno diced (seeds and ribs removed, if necessary)
- 1 garlic clove minced
- 2 Tbsp cilantro chopped
- Juice of 1 lime about 1 Tbsp
- pinch of kosher salt
- 1 medium California Avocado diced
Migas Scramble
- 1/2 medium yellow onion chopped
- 1 Tbsp butter
- 4 oz chorizo
- 2 jalapenos chopped
- 12 eggs
- soft corn tortillas
Instructions
Avocado Pico
- dice the tomatoes, onion, jalapeno, and garlic - combine in a small bowl with the lime juice, salt, and cilantro.
- dice the avocado and add to the other ingredients.
- cover and refrigerate until ready to serve.
Migas Scramble
- Heat the butter in a medium skillet and add the onions and cook until softened and slightly translucent. Add in the chorizo - cook until done.
- Remove the chorizo and onions from the skillet and place on a paper towel lined plate to drain.
- Add the jalapenos to the skillet and sautee lightly.
- Combine the eggs in a bowl with a bit of salt and pepper, whisk gently.
- Pour the egg mixture into the skillet with the jalapenos, and cook - moving them gently around the skillet with a wooden spoon.
- When the eggs are about 1/2 cooked - add the chorizo and onion mixture.
- Cook until the eggs are to your liking.
Corn Tortillas
- It's nice to have a sous chef to help you with these, but not necessary. Over a gas burner - char the tortilla until nicely cooked and charred a bit around the edges.
Notes
If you don't have a gas stove - fry the tortillas (or bake) until crisp - or do over your gas grill.