Chilorio Migas


Chilorio Migas

Chilorio Migas

Migas con Huevo y Chilorio

Recipe Yield

4 servings

Cooking time

30 minutes

Rate this recipe

4.17 from 6 votes


For the garnish:

  • 1 cup slivered red onion
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon vegetable oil
  • Kosher or sea salt to taste

For the sopitas:

  • 2 tablespoons chilorio fat or vegetable oil
  • 12 corn tortillas store-bought or homemade, broken into small pieces
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
  • 4 ripe Roma tomatoes cored and diced
  • 1 cup Sinaloa Style Chilorio
  • 8 large eggs beaten
  • 1 ripe avocado halved, pitted, diced
  • Salsa of your choice optional

To Prepare

To make the garnish:

  • Prepare the garnish at least a half hour before making the sopitas. In a bowl, combine the red onion with the lime juice, vinegar, oil, and salt. Mix and let it sit and macerate.

To make the sopitas:

  • In a large saute pan, add the chilorio fat and heat over medium-high heat. Once very hot, add the broken corn tortillas and let them heat, toast, and season, stirring occasionally, for about 4 to 5 minutes. Add the onion and Anaheim chiles, and cook for a couple minutes. Add the tomatoes and cook for 4 to 5 minutes, until completely softened.
  • Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy scrambled eggs. Serve, topped with avocado, the red onion garnish, and, if you wish, a salsa of your choice.


25comments inChilorio Migas

  1. Peggy Martínez Estrella

    Jan 04

    Pattie’s love your recipe of chilorio

    1. Pati Jinich

      Jan 14

      So happy to hear Peggy!

  2. Laura Esparza

    Jan 23

    Pati, I love everything you do. I just can’t have enough of your shows. I wish they show more of your shows in PBS.

    God Bless you Pati. Que te Bendiga Dios y que sigas Cocinando para nosotros que te admira y te quiere.

    1. Pati Jinich

      Jan 23

      Laura que lindo mensaje, mil gracias!

  3. Ana L Moreno

    Jan 29

    Se ve 👌 delicioso como todo lo que preparas no me pierdo ningun episodio de party’s mexican table muy autentico saludos desde carolina del norte NC 👋👋

    1. Pati Jinich

      Jan 31

      Saludos Ana, te agradezco que veas el programa y te mando un abrazo!

  4. Leia Cunningham

    May 17

    What can I substitute for the Anaheim chile?

    1. Pati Jinich

      May 20

      Hi Leia, by all means use Poblano Peppers to substitute, just remember to char, peel and clean them before you chopped them. Enjoy!

      1. Leia

        May 24

        Thank you!

  5. Helena

    Apr 19

    Brunch this morning with Chilorio from from the other day!!! Muy rico Pati…muchas gracias!!!

    1. Pati Jinich

      Apr 19

      Gracias a ti Helena 😉 There is not such a thing as too much chilorio!

  6. Robyn Plascencia

    Dec 15

    Been eating them plain all my life!! This was fabulous!!

    1. Pati Jinich

      Dec 16

      So glad you gave them a try, Robyn.

  7. Chris

    Dec 15

    Is this ever served with cheese or sour cream? Thanks!

    1. Pati Jinich

      Dec 16

      Go for it, Chris.

      1. Chris

        Dec 17

        I did! I made it with what I had on hand – stewed some chicken pieces in dried anchos, onions, chicken stock and a little bacon fat until it was basically falling apart – about 2 hours. Then I used that in place of the chilorio. Fried the corn tortillas in bacon fat; followed the recipe mostly but used poblano peppers. Served it with sour cream and jack cheese. It was a winner. Thank you Pati for the continued inspiration!

        One question – do you pull the tortillas out after you season them in oil or should the stay in and sort of break down in the sauce? I left them in and it was good but I could see crispy being nice.

        1. Pati Jinich

          Dec 18

          Sounds great, Chris! And you leave the tortillas in and cook them with all the ingredients.

  8. M.Evelia

    Dec 14

    Can I substitute beef for pork? If so, what cut would you recommend. This will be a filling for tamales.

    1. Pati Jinich

      Dec 14

      Go for it! Chilorio is usually made with pork, but beef or chicken will also work.

  9. Vernalisa

    Dec 13

    Looks good but what is it sausages ???

    1. Pati Jinich

      Dec 14

      It’s chilorio…a pork dish from Sinaloa. Here’s my recipe, Vernalisa:

  10. Kit hall

    Dec 13

    Need recipe for Chilorio. Cannot use processed foods. You mention “or homemade” so can you give us the recipe? Thanks

    1. Pati Jinich

      Dec 13

  11. Andrew Shaw

    Oct 03

    Hola, como se llama chile anaheim en Mexico.

    1. Pati Jinich

      Oct 25

      Es chile verde, Andrew.

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