I think I have a love-hate affair with Rachael Ray recipes. So many of them sound great in theory, but when it comes to execution, some aspect is lacking, and requires many changes to make them edible, let alone good. This is one of the notable exceptions. It is one of my favorite ways to use up corn tortillas after a taco night.
recipe adapted from Rachael Ray
2 tbsp. extra virgin olive oil (EVOO)
1/2 lb. raw Mexican chorizo, casings removed
5 6-inch corn tortillas, torn into bite-size pieces
1 medium onion, chopped
1 jalapeno, seeded and chopped
5 tomatillos, husked and diced
2-3 cloves garlic, finely chopped or grated
8 eggs, whisked together
Hot sauce, to taste
Salt and freshly ground black pepper
2 plum tomatoes, seeded and diced
1 avocado, diced
Juice of 1 lime
1 cup shredded Monterey Jack chese
1/2 c. sour cream
Place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tbsp. Add the chorizo to the pa and continue to cook until the chorizo begins to get crispy, 4-5 minutes. Add the torn tortillas to the pan and cook until crispy and golden brown, 4-5 minutes. Add the onion, jalapeno, tomatillos and garlic to the pan and cook until the veggies begin to get tender, 5-6 minutes.
Once the veggies are tender, add the eggs and hot sauce to the pan and cook, stirring occasionally, until the eggs are close to your desired doneness. Season the eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese. Continue cooking until the eggs are finished scrambling. Portion the migas into serving bowls and top each with a dollop of sour cream.