There is quite a bit of debate about the differences between chilaquiles and migas. They are both considered Mexican comfort foods and are made with some combination of corn tortillas, salsa, cheese and eggs, depending on whom you ask. Some argue that it has to do with the way the tortillas are fried and when the salsa is added. Others contend that chilaquiles are made with eggs and baked while migas are simply fried tortillas with onions, cheese and salsa. Is this a regional dispute? A case for a panel of Food Network judges? The stuff that family feuds are made of? Even my godmother, Gilda, and I can’t seem to agree.
During a recent discussion about this, Gilda remembered that she had written down my mother’s recipe for chilaquiles while my mother dictated it to her over the phone when they were teenagers. Gilda dug around her box of recipes and found the original. Written in pencil and the page now yellowed, the instructions are vague and fail to settle the question of whether chilaquiles and migas are different interpretations of the same dish.
But I remember my mother frying triangles of corn tortillas with onion, then adding salsa and scrambled eggs. She called this dish chilaquiles, not migas. I have made the dish pretty much the same way over the years. But in honor of the recipe as dictated and written by two best friends over 40 years ago, I’ve renamed this dish Chilamigas.
PrintChilaquiles v. Migas
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Chilamigas is a comforting Mexican dish featuring crispy fried tortilla triangles, sautéed vegetables, and scrambled eggs, topped with crumbled cheese.
Ingredients
- 1/4 cup canola oil
- 1/2 onion, chopped
- 1 tomato, diced
- 1 serrano or jalapeño pepper, chopped
- 5 corn tortillas
- 6 eggs
- Salt and pepper to taste
- 1/2 cup queso fresco or queso cotija, crumbled
Instructions
- In a heavy skillet, heat half of the canola oil over medium heat.
- Add the chopped onion, diced tomato, and chopped pepper to the skillet. Sweat the vegetables for about 10 minutes, stirring occasionally, until the onion is soft and translucent. Remove from the skillet and set aside.
- Cut the corn tortillas into triangles.
- Add the remaining oil to the skillet. Once hot, add the tortilla triangles and fry until they are crispy and golden brown.
- Return the cooked vegetables to the skillet with the tortillas.
- In a bowl, beat the eggs and season with salt and pepper.
- Pour the beaten eggs over the tortilla and vegetable mixture in the skillet. Stir gently to scramble the eggs and cook until they are just set.
- Sprinkle the crumbled queso fresco or queso cotija over the top before serving.
Notes
This dish can be served with a side of refried beans or avocado slices. For a spicier version, add more serrano or jalapeño peppers. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 450
- Fat: 22
- Carbohydrates: 25
- Fiber: 3
- Protein: 15
- Cholesterol: 210
This post brought back so many memories! Chilaquiles and migas are such comfort foods for me. I can’t wait to try the 40-year-old recipe you shared—there’s something special about traditional recipes that just hits differently. Thanks for sharing!
Just by reading these instructions I can tell this is not only dangerous but technically wrong. There would be to much liquid in the pan when frying the tortilla or too much oil with the tomato onion mixture. Also this is neither migas or chilaquilas.
I believe it is the other way around. i wasborn and grew up in Mexico with my grandmother making migas and chilaquiles. migas are the ones you mixed the eggs with and chilaquiles don’t have eggs unless you add them as a side.i’ve been making these myself for ever and both are my favorite type of Mexican breakfast. migas for a normal breakfast, spicy green orred salsa chilaquiles for those specialmornings aftera great paying time. I don’t seem to keep my family staying away from them from more than can gladly prepare them for them and bring those wonderful memories of my sweet blessed childhood back, every time im in the kitchen, re-living our cultural tradition of blessed family time.
This was terrific! I really enjoyed it. The only thing I did different was to use red and green bell peppers instead of the jalapeños. 5 STARS!!!
What temperature should the oven be?