Austin, Texas, is known for its migas, a classic Texas brunch item that typically includes eggs, chorizo, onions, fresh chiles, and tortilla chips. This is a new twist on the Austin classic, with Yukon Gold potatoes and ground beef adding just the right counterbalance to the heat from the chorizo. Chef Cris Vazquez developed this superb brunch dish over the course of his travels through Texas and Mexico.
Prep Time: 10 Minutes
Cooking Time: 22 to 25 minutes
- 5 pounds Nolan Ryan ground chuck (80-20 meat-to-fat ratio)
- 8 ounces fresh Mexican chorizo
- 2 medium yellow onion, diced fine
- 2 green bell pepper, seeded and diced
- 2-pound Yukon Gold potatoes, peeled, diced small, and rinsed in cold water
- 1 tbsp Kosher salt
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp freshly ground black pepper
- 1 ½ cups water
- 1 tsp unsalted butter
- 8 large eggs
1. In a large cast-iron skillet, brown the ground chuck and the chorizo over medium heat for 7 to 8 minutes, stirring to break up any lumps. Drain off the fat.
- Add the onion and pepper and cook until tender, about 3 minutes. Add the potatoes, salt, cumin, garlic powder, pepper, and 1 cup of the water. Stir and cook for 2 minutes.
- Reduce the heat to low, add the remaining ½ cup water, and cook until the potatoes are tender, 10 to 12 minutes.
- Meanwhile, heat the butter in a separate skillet and fry the eggs to your liking.
- Serve the fried eggs on top of the picadillo.