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migas with tomato-chipotle coulis

migas with tomato-chipotle coulis Recipe

  • 2 large, round tomatoes or best available
  • 2 garlic cloves, minced
  • 1/2 white or Spanish onion, minced (Torres says the white onion is more commonly used in Mexico)
  • 1 chipotle en adobo, from a can (I used half of one and thought it had a plenty-big kick, you can always start with a quarter and add more if desired)
  • Kosher or sea salt to taste
  • 2 links Mexican or Spanish chorizo, removed from casing, diced or coarsely chopped
  • 4 tablespoons oil (a mixture of corn and olive oil works best)
  • 8 eggs, lightly beaten
  • 20 corn tortilla chips, preferably fresh
  • Fresh cilantro for garnish
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