Migas Every family in the Valley probably has their own recipe for Migas, and this is mine. Ingredients: corn tortillas-10 or more cut into strips onion-1/4 to 1/2 c. chopped tomato, chopped 1-2 jalapenos, seeded and diced oil 4 eggs-beaten Directions: 1. Cut tortillas into strips about the width of a pencil. Cut strips into shorter strips approximately 1"- 1 1/2" long. Some people just tear the tortillas into pieces. I just happen to like the look of cut strips better, so that's what I usually do. 2. Put enough oil in the pan as needed and fry the tortillas strips until very crispy on both sides. You don't want the strips to float in the oil, you just need enough to be able to get them crispy. You want the strips very, very   crispy because later you are going to add onion and jalapenos and tomatoes etc. and this will make the tortillas mushy if they are not very crisp. If you want them mushy, disregard this. 3. Add the chopped onion and jalapeno to the strips and saute briefly until lightly browned. If you need to add a little more oil, do it. 4.Add tomato and saute lightly. 5.Add eggs and cook until done, stirring occasionally. 6.Add salt and pepper to taste. I put lots of pepper! Note: The ingredients are approximate. You can add more tortillas if you want the dish more "tortilla-y" and less if you don't. You can also add more eggs and serve more people and/or make the dish more "egg-y." 2 jalapenos makes the dish very hot and 1 makes it medium. Some people like to add chopped garlic in with the onion and some people substitute picante sauce for the tomato and omit the jalapeno. It all works and it all tastes great. I have tried baking the strips in the oven until toasty for a healthier effect and it does work, although it's not quite as tasty, in my opinion. Drat! This is one of my favorite dishes and if I'm making it you know I'm in a good mood, because it is a lot of trouble sometimes. Chopping, chopping, chopping...