How to make MIGAS A LA MEXICANA! ❤ /crispy corn tortilla chips with eggs

Migas a la Mexicana is a delicious meal of scrambled eggs with corn tortilla chips, peppers, tomatoes and onions, it can be eaten anytime of the day, and the best part about it is you can add or subtract just about anything…when you want to get away from a routine dish, this is what you make, anytime of the day. I hope you like this video.❤

INGREDIENTS

Broth Base

• 48 oz low-sodium beef broth

• Vegetable scraps (celery ends, onion pieces, carrot scraps – optional)

Beef

• 2 1/2 lbs chuck roast, cut into 1 1/2-inch pieces

• Salt and black pepper, to taste

• 2 1/2 Tbsp olive oil

Stew Base

• 2 Tbsp bacon grease

• 1 medium-large onion, chopped into large pieces

• 4 large garlic cloves, minced

• 3 celery ribs, chopped

• 8 oz mushrooms (baby bella or white), sliced

• 1 1/2 Tbsp tomato paste

• 2 Tbsp all-purpose flour

Flavorings

• 1/2 cup crushed tomatoes

• 1 Tbsp fresh thyme (plus extra sprigs for later)

• 1 Tbsp fresh rosemary, chopped (reserve 1/2 Tbsp for later)

• 2 Tbsp Worcestershire sauce

• 2 large bay leaves

Vegetables (Added Later)

• 10 small gold potatoes, halved

• Carrots, cut into medium chunks

• Chopped parsley, to taste

• 1/2 cup frozen peas

For Serving

• French bread or baguette

INSTRUCTIONS

Prepare the Broth

1. Pour beef broth into a deep saucepan.

2. Add vegetable scraps if using.

3. Cover and simmer on the lowest heat to infuse flavor. Set aside.

Prepare the Beef

1. Cut chuck roast into 1 1/2-inch pieces and trim excess fat.

2. Season generously with salt and black pepper.

3. Heat olive oil in a cast iron skillet over high heat.

4. Sear beef in batches, about 1–2 minutes per side, until well browned.

5. Transfer beef to a bowl.

6. Deglaze skillet with a ladle of broth, scraping all browned bits.

7. Pour deglazing liquid over the beef and set aside.

Build the Stew

1. In a large pot, melt bacon grease over medium heat.

2. Add onions and cook until slightly translucent.

3. Add garlic and cook for 30 seconds.

4. Stir in celery and mushrooms; cook until mushrooms soften and release liquid.

5. Add tomato paste and cook until lightly toasted.

6. Sprinkle flour over vegetables and stir until flour is golden.

7. Slowly add all the broth, stirring and deglazing the bottom of the pot.

8. Add beef along with all its juices.

9. Stir in crushed tomatoes, thyme, rosemary, Worcestershire sauce, and bay leaves.

10. Cover and bring to a boil.

11. Reduce heat to medium-low and simmer for 1 1/2 hours.

Add Vegetables

1. Remove thyme and rosemary sprigs.

2. Add fresh thyme and remaining rosemary.

3. Stir in potatoes, carrots, and parsley.

4. Taste and adjust salt and pepper.

5. Cover and cook for another 25–30 minutes, until vegetables are tender.

Finish

1. Stir in frozen peas.

2. Cover and let sit a few minutes before serving.

NOTES & TIPS

• Searing the beef properly adds deep flavor and rich color.

• Gold potatoes hold their shape better than russets.

• Bacon grease enhances the savory base.

• Adding fresh herbs at the end brightens the stew.

• This stew thickens more as it rests.

SERVING

Serve hot with crusty French bread for dipping.