Hands down, this is my favorite recipe in this entire book. It’s simple, spicy, and savory all at once. Migas is a dish I make for my wife and kids on a weekly basis for breakfast. Heck, we eat migas for lunch or dinner sometimes because of how quick, easy, and delicious it is. I call for my Smoked Salsa Verde here, but you can also use Smoky Salsa Roja to kick it up a notch. Always, and I mean always, fry your own tortilla chips. There’s no substitute for freshly fried corn tortilla chips hit with a little seasoned salt or chile lime seasoning. —Brandon Hurtado, from Barbacoa: The Heart of Tex-Mex Barbecue.
Read our Q&A with Hurtado here. And get his recipes for salsa two ways and Tex-Mex Smoked Brisket, which are components of the dish below (though you can substitute your favorite store-bought brisket and/or salsa), plus Hatch chile mac and cheese.
Text and images excerpted with permission from