Migas De Guerrero
Bring the bold, authentic flavors of Mexico to your table with Migas de Guerrero, a hearty, flavor-packed dish that combines crispy fried tortilla pieces, a smoky tomato-serrano sauce, and fluffy scrambled eggs into a comforting one-pan meal. This recipe is a delicious tribute to the culinary traditions of Guerrero, capturing the perfect balance of spice, richness, and texture. Fresh cilantro adds a burst of brightness, while optional crumbled queso fresco and creamy avocado slices enhance every bite with indulgent flair. Ready in just 35 minutes, Migas de Guerrero is ideal for breakfast, brunch, or dinner, and its simple ingredients make it an accessible yet impressive option for Mexican food enthusiasts.
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Recipe Information
Ingredients
- 8 pieces Corn tortillas
- 1 cup Vegetable oil
- 4 pieces Roma tomatoes
- 1 small White onion
- 2 pieces Garlic cloves
- 1 piece Serrano chile
- 1 cup Water
- 1 teaspoon Salt
- 4 pieces Eggs
- 2 tablespoons Fresh cilantro
- 0.5 cup Crumbled queso fresco (optional)
- 0.5 piece Avocado slices (for garnish, optional)
Instructions
Stack the corn tortillas and cut them into small squares or strips. Set aside.
Heat the vegetable oil in a large frying pan over medium heat. Once the oil is hot, fry the tortilla pieces in batches until golden and crispy. Remove them with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.
In a blender, combine the Roma tomatoes, onion (quartered), garlic cloves, serrano chile, and water. Blend until smooth.
Pour the blended mixture into a saucepan over medium heat. Add salt and bring to a simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly. Lower the heat to keep the sauce warm.
In a mixing bowl, crack the eggs and whisk until fully beaten. In a clean, non-stick skillet over medium heat, scramble the eggs until just set, then turn off the heat. Do not overcook as they will cook a bit more when combined with the sauce.
In the pan with the warm sauce, add the fried tortilla pieces and gently stir to coat them evenly. Cook for 1–2 minutes to allow the tortillas to soak in the sauce.
Add the scrambled eggs to the pan and gently fold them into the tortilla mixture until evenly combined. Be careful not to break the tortillas too much.
Garnish the dish with freshly chopped cilantro, crumbled queso fresco, and avocado slices if desired. Serve immediately.
Nutrition Facts
Calories |
3502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.8 g | 355% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 830 mg | 276% | |
| Sodium | 3607 mg | 157% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 18.5 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1045 mg | 80% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2139 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
