Migas with Avocado

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Servings:

• Recipe serving size: 1 1/3 cups
• Number of servings: Adjust Reset

Ingredients:

• For the Migas

• 14 eggs, scrambled in a bowl
• 1 cup fresh, soft chorizo**, skin removed, crumbled or diced
• 2 1/2 cups corn tortilla chips, crushed
• 1/2 cup Cotija or Feta cheese, crumbled
• 1 1/3 cups avocado-tomatillo sauce

• For the Avocado-Tomatillo Sauce

• 1 large-sized ripe, fresh avocado, halved, pitted and peeled
• 3 medium-sized tomatillos, husks removed, roughly chopped
• 3 cilantro sprigs
• 1 Serrano chile, roughly chopped, seeds and all
• 1 1/2 cups water
• kosher salt (to taste)

Instructions:

1. In a large (8-10 inch) sauté pan, add the chorizo and cook through on medium-high heat.
2. Remove pan from heat and strain excess oil from chorizo into a clean glass jar or heat-safe container.
3. Return pan to heat and add the eggs.
4. Using a rubber spatula, mix chorizo and eggs constantly until the eggs are still wet and half way cooked.
5. Add crushed corn tortilla chips. Lower the heat and continue to stir.
6. Taste for doneness and flavor. Add a pinch of salt if needed (salt is not always needed as chorizo tends to be salty).
7. Spoon or ladle 4 tablespoons of avocado-tomatillo sauce onto each plate.
8. Spoon migas in the center of each.
9. Sprinkle the cotija or Feta cheese on top of the eggs.
10. Avocado-Tomatillo Sauce:
11. In a blender, add 1 cup of water and half of the avocado. Blend until smooth.
12. Add the second half of the avocado, tomatillos and remaining sauce ingredients.
13. Add the remaining water if needed and season with salt. Blend until thoroughly incorporated.
14. Set sauce aside and let sit at room temperature.
15. *Don't like pork, no problem. Omit the chorizo and grill up some steak instead. Cook the steak to your liking, slice it on top of the eggs and serve.
16. **If working with dryer chorizo, coat the bottom of the pan with oil or butter before adding it in. This will prevent the chorizo from sticking to the bottom.