Mighty Migas

• extra-virgin olive oil↗2 tablespoons
• raw mexican chorizo sausage, casings removed↗1⁄3 lb
• corn tortillas, torn into bite-size pieces↗4 cups
• medium onion, chopped↗1
• jalapeno, seeded and chopped↗1
• garlic cloves, minced↗2 -3
• eggs, lightly beaten↗8
• hot sauce↗
• salt↗
• pepper↗
• plum tomatoes, seeded and diced↗2 cup
• ripe Hass avocado, diced↗1
• lime, juice of↗1
• cup shredded smoked cheddar cheese or 1 cup monterey jack cheese↗1 cup
• cup sour cream↗1⁄2 cup

Step-by-step instructions

1. 1

   Place a large skillet over med-high heat with 2 tablespoons oil.

2. 2

   Add in the chorizo and cook, breaking up the meat with a wooden spoon, until the chorizo begins to get crispy, 4-5 minutes.

3. 3

   Add in the torn tortillas and cook until crispy and golden, 4-5 minutes.

4. 4

   Add in onions, jalapeno, and garlic to pan; cook until the veggies begin to get tender, 5-6 minutes.

5. 5

   Once the veggies are tender, add the eggs and hot sauce to taste to the pan; cook, stirring occasionally, until the eggs are close to your desired doneness.

6. 6

   Season eggs with salt and pepper and stir in the tomatoes, avocado, lime juice, and cheese.

7. 7

   Continue cooking until the eggs are finished scrambling.

8. 8

   Serve the migas topped with a dollop of sour cream.