Steps to Make Mexican Peasant Blouse 70S

Mexican Migas

Also known as women's huichol and china poblana blouses, mexican peasant tops are perfect apres surf attire on hot summer afternoons.

Recipe Summary Mexican Migas

This is an easy Mexican breakfast dish that everybody loves. It's also great for brunch.

Ingredients | Mexican Peasant Blouse 70S

2 tablespoons extra-virgin olive oil

⅓ pound Mexican raw chorizo, casings removed

5 (6 inch) corn tortillas, torn into bite-sized pieces

1 onion, chopped

1 jalapeno pepper, seeded and minced

2 cloves garlic, finely chopped, or more to taste

8 eggs, lightly whisked

hot sauce to taste

salt and freshly ground black pepper to taste

2 tomatoes, seeded and diced

1 avocado, diced

1 lime, juiced

1 cup grated smoked Cheddar cheese

½ cup sour cream

Directions

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.

Info | Mexican Peasant Blouse 70S

prep: 10 mins cook: 25 mins total: 35 mins Servings: 6 Yield: 6 servings

TAG : Mexican Migas

Breakfast and Brunch, Eggs, Scrambled Egg Recipes,