Migas, similar to chilaquiles, is a breakfast staple in Mexican cuisine. Adding ground venison to the tortilla and egg scramble completes this hearty meal. It’s a great way to impress family or friends at brunch… and the perfect cure for a hangover.
Traditionally, migas is made with fried tortillas—but you can also just use the crushed bits at the bottom of a chip bag. Try making this in advance and stuffing the migas inside of tortillas. If you wrap them in tinfoil and toss them in your bag, it’s a damn good midday meal while hunting or fishing.
Time to make
Salt and pepper
2 tbsp. cooking oil
1/2 lb. ground venison
2 green onions, sliced
1 jalapeño, chopped
2 tsp. Chupacabra Green Taco Seasoning
1 cup crushed tortilla chips, or 2 corn tortillas torn into small pieces
1/2 cup shredded cheddar cheese or Cotija
Salsa, avocado, cilantro, refried beans, and tortillas for serving
Also works with
Any ground wild game
Large Sauté Pan
- Crack the eggs into a large bowl. Season with a few pinches of salt, pepper, and a couple dashes of hot sauce. Beat the eggs and set aside.
- Pre-heat a large skillet over medium-high heat. Once hot, pour in the cooking oil. If using corn tortillas, add them to the pan and fry until golden brown. Remove with a slotted spoon.
- Add the ground venison to the hot pan. Brown the meat, then add the green onions, jalapeño, and taco seasoning. Stir to mix.
- Reduce the heat to medium-low and pour in the eggs. Allow the edges of the eggs to start bubbling and the bottom to set. Add the tortilla chips or fried tortillas and gently fold the mixture inward to cook the topsides.
- When the eggs are just barely cooked through, add cheese. Turn the heat off, remove from the stove, and let it rest. Serve with salsa, avocado, cilantro, and beans, alone or inside of tortillas.
Note: If you don’t have the Chupacabra Green Taco Seasoning, use 1 tsp. kosher salt, 1/4 tsp. cumin, 1/4 tsp. oregano, and 1/2 tsp. chili powder instead.