Migas with a "dry chorizo"

Migas is one of the most traditional Tex-Mex breakfast dishes and the main three ingredients are fried or dried tortilla chips, eggs and cheese.
In fact, you don't need anything else but a little salt to call that migas (pronounced mee-gas). The typical choice of cheese is a mild cheddar.
Most restaurants, however, will add a salsa to their migas. The salsa is a blend of tomato (or tomatillo), hot pepper, and onion. Or in lieu of a salsa, the cook will throw in a chunkier blend of the same ingredients (tomato or tomatillo, hot pepper and onion).
Since this is a sausage and chorizo blog, I'm going to throw in a little chorizo, although that would ordinarily be considered a side, as in "migas con chorizo al lado" (migas with chorizo on the side), or "migas con frijoles fritos al lado." (I'll skip that last translation).
The chorizo I'm going with is labelled a "dry chorizo" and it's made by Diana Foods Inc. in Miami, which is a subsidiary of Goya. I've tried a dry chorizo before, and they are very different from Mexican chorizos, so much so that I don't consider them the same thing at all.

Using these Spanish/Cuban-style dry chorizos, you have deal with them like you would a beef jerky: tough and salty. You almost cannot dice them fine enough. Cut it into very small pieces, keeping in mind the dominant taste -- other than meaty -- is salt and paprika.

A side note here, I could not find a website for Diana Foods Inc. The Internet listings I did find referred me back to Goya Foods. This is a recurring situation I find with East Coast chorizo producers. Their websites either don't exist or they have a very modest presence on the Internet.

Food prep time! Chopping tortillas into sections, chopping chorizo, canned jalapenos and onion. (There is a second dish I make where I chop a tomato; I did one with and one without).

I would normally put a dry chorizo on the grill first. It's already cooked, but it takes a while to get the grease to run. However, since we have refrigerated tortilla bits, these corn tortillas need to fry a little.
You are not trying to make Doritos! It's common to fry them very hard, but don't. You just want harden the tortillas bits to a leathery texture.
Soon after the chips start cooking, toss to one side the chorizo.
After a couple of minutes, throw on the onion and jalapeno.
Next to last is the eggs, AND stir it all together.

Our last ingredient is cheese. I prepared two styles of migas here. One is with cotija, a Mexican white cheese and doesn't melt.

The other, and more traditional, is an American sharp cheddar cheese that does melt. Also, this dish has tomato.

Notice the proportion of dry chorizo with each compared to the other ingredients. It's a modest proportion -- 25 percent or less of the volume of ingredients before egg and cheese is added.

Any more and it's going to overpower the meal. It will be too salty, too heavy.

Migas with cotija cheese and homemade tortilla on side

Traditional migas with cheddar cheese

Traditional migas with cheddar cheese:

The tortilla chips are fried, but not crunchy! Don't overdo the grilling.

And buen provecho!