6 Replies to “Migas with pork, corn, zuchini, and onions”

  1. Migas are a pretty common weekend breakfast in our house. I make them using two pans. In one pan I fry corn tortilla strips in oil, then set aside. Be sure to salt the tortillas while they’re still hot. Meanwhile in the other pan I fry up whatever combo of meat/veggies we’re having (here it was leftover pork, fresh sweet corn, zuchini, onions, and garlic), while scrambling eggs in the other pan. Then combine everything together and serve.

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