Heat 1 Tbsp. of oil in a skillet over medium heat. Gently slide tortilla into skillet and fry until tortilla is golden to dark brown. Turn over with tongs and fry on second side until golden and crispy. Place fried tortillas on paper towels. Add additional oil as needed and fry all tortillas.
In a 10-inch nonstick sauté pan, warm oil, then fry tortilla strips until crispy, then add onions, chilies, and chorizo. Continue cooking about 3 minutes then Remove tortilla mixture to a plate and keep warm.
Break eggs into a mixing bowl and whisk until blended. Ladle approximately 4-ounces of egg, approximately 2 eggs, into pan and stir with a wooden spoon until eggs form curds. Add ¼ of tortilla mixture to eggs and scramble to desired doneness to complete Migas. Repeat Migas method until eggs and tortilla mixture are gone.
Place a crispy tostada in center of service bowl and spoon Migas mixture over tostada. Garnish with pico de gallo and sprinkle with cilantro.
Ingredients & Directions