We’re back in Rachael Ray’s home kitchen as this Austin fanatic whips up one of her Tex-Mex faves that’s great for B, L or D; breakfast, lunch or dinner.
If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.
Makes 2-3 servings
For the Tomatillo Pico de Gallo:
1/2 small white onion, small diced
1/2 – 1 jalapeño, seeded and diced
1 garlic cloves, grated or minced
Salt, about 1 1/2 teaspoons
Juice of 1-2 limes, about 3 Tablespoons
4 tomatillos, husked, cleaned and chopped
1 small handful cilantro, plus some to garnish
Pinch of ground cumin
Splash of green hot sauce, to taste, optional
For the Avocado Greek Yogurt ‘Crema’:
(this will make extra)
1 Hass avocado, pitted and peeled
Juice of 1 lime
Pinch of cumin
1 cup plain Greek yogurt
Salt and pepper
For the Migas:
4 corn tortillas
Drizzle of olive oil
4-6 oz Mexican chorizo, removed from its casing
5-6 eggs, scrambled in a bowl
1/2 – 3/4 cup mild cheddar cheese and/or pepper jack, shredded
2 scallions, thinly sliced
Pickled jalapeno rings, mild or hot
- Large nonstick skillet (to cook egg mixture)
- Gas stove, or cast iron or stainless pan on electric stove (to char tortillas)
- 2 medium size mixing bowls (to make pico and to scramble eggs)
For recipe instructions, visit www.CookTracks.com.
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CookTracks is a production of Beyond the Plate.
Season 2 of CookTracks is made possible with the help of Vertex Pharmaceuticals.