Crispy Chorizo Skillet Migas with Melted Pepper Jack

Instructions

1. 1

   Set a large 12-inch cast-iron skillet over medium heat. Add 8 oz raw Mexican chorizo, breaking it apart into bite-sized bits with a wooden spatula. Fry for 4 to 5 minutes until crisp, browned, and the spiced reddish oil renders freely. Use a slotted spoon to transfer the crispy chorizo crumbles to a bowl, leaving that seasoned fat right in the skillet. If your skillet looks a little dry, stir in 1 tbsp neutral oil.

   5 min

   Tip: Mexican chorizo is raw spiced sausage that crumbles as it cooks, unlike cured Spanish chorizo. Keep every drop of that rendered fat—it's liquid flavor gold.

2. 2

   While the chorizo is sizzling in the pan, crack 6 large eggs into a mixing bowl. Whisk thoroughly with 1/4 tsp kosher salt and 1/4 tsp black pepper until completely smooth and lightly frothy.

   2 min

   Tip: Whisking until uniform prevents rubbery egg whites and guarantees soft, custardy curds later on.

3. 3

   Turn the skillet heat up to medium-high. Drop 6 corn tortillas cut into strips directly into the sizzling chorizo oil. Skillet-fry for 4 to 5 minutes, tossing frequently with your spatula, until the tortilla pieces turn deeply golden and crisp along the edges.

   5 min

   Tip: Stale tortillas crisp up faster than fresh ones. If yours are super fresh, let the cut strips sit on a cutting board for 10 minutes beforehand to dry out slightly.

4. 4

   Push the crispy tortilla strips to the perimeter of the pan to clear a small opening in the middle. Toss 1 jalapeño and the white parts of 3 scallions right into that space. Sauté for 1 to 2 minutes until blistered and fragrant, then toss them together with the crispy tortillas.

   2 min

   Tip: Sautéing the chiles directly on the pan surface softens their raw bite and brings out subtle sweetness.

5. 5

   Reduce the heat to medium-low. Return the cooked 8 oz raw Mexican chorizo to the skillet and sprinkle in the remaining 1/4 tsp kosher salt. Pour the whisked 6 large eggs evenly over the warm tortilla mixture. Let sit for 30 seconds, then gently push the eggs from the edges toward the center in broad sweeps for about 2 minutes until soft, glossy curds form.

   2 min

   Tip: Do not over-scramble! Pull the skillet slightly off the heat just before the eggs look completely set; residual cast-iron heat finishes the job.

6. 6

   Scatter 1 cup shredded pepper jack cheese over the top. Cover the skillet with a lid or a sheet of aluminum foil for 1 minute until the cheese melts into gooey pockets.

   1 min

   Tip: Turn off the burner completely while covered so the bottom does not scorch.

7. 7

   Pull off the lid and scatter the sliced green tops of 3 scallions, 1 avocado sliced, dollops of 2 tbsp sour cream, and 2 tbsp fresh cilantro across the pan. Bring the whole skillet right to the table and dig in immediately with warm salsa or hot sauce on the side.

   1 min

   Tip: Yes, you can skip the cilantro if you are one of those folks who tastes soap! Pickled jalapeños or extra scallions are great swaps.