Name: Brisket Migas
Yield: 2 servings
Cuisine: Mexican
Ingredients: ½ cup canola oil; 6 (6-inch) corn tortillas, cut into 1½ inch squares; ½ teaspoon seasoned salt; ⅓ cup Smoked Salsa Verde (recipe at link above, or use store-bought); 2 large eggs; 4 oz. chopped Tex-Mex Smoked Brisket (recipe at link above, or use store-bought); ¼ cup chopped fresh cilantro, plus more for garnish; ½ cup shredded cheddar cheese; 2 tbsp. shredded Cotija cheese; ¼ cup Mexican crema

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.

Ingredients

½ cup canola oil
6 (6-inch) corn tortillas, cut into 1½ inch squares
½ teaspoon seasoned salt
⅓ cup Smoked Salsa Verde (recipe at link above, or use store-bought)
2 large eggs
4 oz. chopped Tex-Mex Smoked Brisket (recipe at link above, or use store-bought)
¼ cup chopped fresh cilantro, plus more for garnish
½ cup shredded cheddar cheese
2 tbsp. shredded Cotija cheese
¼ cup Mexican crema

Preparation

In a large skillet or deep pot over medium-high heat, heat the oil. Add the tortilla squares and fry for 5–6 minutes, stirring occasionally, until the chips are crispy. Season with the seasoned salt.

In a separate cast-iron skillet, add the salsa verde and eggs. Cook for 2–3 minutes, stirring constantly, or until the eggs begin to firm up.

Add the brisket and cilantro, folding them into the mixture.

Add the cheddar cheese and continue to cook, gently folding the migas, for 1–2 minutes until melted. Turn off the heat.

Plate the migas and sprinkle with the Cotija cheese. Drizzle with the crema and garnish with cilantro. Serve immediately with tortilla chips.